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Fresh This Week Tips – July 6, 2011


STORE: Pluots continue to ripen once off the tree, unless they are completely hard. Turn pluots upside down and leave them on the counter, out of the sun. When they reach the desired ripeness, store them unwrapped in the refrigerator up to three days.

USE: Pluots taste the best at room temperature and when they are eaten out of hand. This is because when cooked, the skins can verge on the bitter side. Pluots can stand in for plums in almost any recipe, and show especially well in crisps, pies and tarts, as well as sliced and tossed into summertime fruit salads.

PREP: Plouts should be washed before use. The skin is fine to eat, but for a mellower, sweeter flavor they can be easily skinned. This can be done with a normal peeler, like you would a tomato.


STORE: Store cherries in the refrigerator to keep them cold and humid, conserving their nutrients and flavor. Cherries are highly perishable; so it is best to use them as quickly as possible.

USE: Cherries are a common staple in many dessert recipes from pies to the final topping on a sundae. However, consider adding this fruit to savory dishes as well, like with pork chops or bruschetta.

PREP: Handle cherries with care. Be sure to rinse them off under water and mix them with lemon juice or a fruit salad with acidic fruits to keep them from darkening if you choose to slice or peel them.


STORE: Plums ripen at room temperature; the quality is decreased by refrigeration. However, once ripe they should be refrigerated, and will keep for up to 5 days.

USE: A ripe plum is a great snack to eat on its own. They are also a great addition to a number of pastries and other sweets, such as tarts, pies, cobblers, pudding or crumbles. Plums make a delicious addition to fruit and vegetable salads as well.

PREP: Plums should be washed before use. The skin is perfectly fine to eat, but if you’re looking for a sweeter flavor they can be easily skinned.


1 cup sliced fresh peaches
3/4 cup peeled, cored and sliced pluots
3/4 cup peeled, cored and sliced pear
1/2 cup strawberries
1/2 cup pitted and sliced cherries
1/2 cup pitted and sliced plums
1 egg
3/4 cup Sucanat/Evaporated Cane Juice, or honey
1/4 cup milk
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 tablespoons butter, melted


  1. Preheat oven to 350 degrees F. Grease a 2 quart baking dish.
  2. Arrange the peaches, apple, pear, blueberries, cherries, and plums in the prepared baking dish. In a medium bowl, beat egg, sweetener, and milk.
  3. In a separate bowl, sift together flour, baking powder, and salt; stir into the egg mixture. Stir in vanilla and melted butter. Cover the fruit with the batter mixture.
  4. Bake 30 minutes in the preheated oven. Cobbler should be bubbly and lightly browned. Serve warm.

Recipe Courtesy of