Pluots are in high season at the farmers’ markets. They seem to follow their genetic opposites, apriums, by a few weeks. Marlene Gonzalez sells these treats from the Lone Oak Ranch in Reedley, CA at our hospital’s market and also at other community markets in Oakland and Berkeley. She gave me the simplest recipe for a perfect salad which has been tried in my home and shared with friends. Rave reviews from all. All you need from your local market are pluots, a red onion, and delicate lettuces. Be sure to taste test the pluots. This salad is best when they are the sweetest. Ask Marlene or her counterpart at your own market. The farmers know best and will offer you a sample.
- 4 large or 8 smaller pluots, sliced however you can do it
- ½ red onion, sliced thinly either lengthwise or horizontally. It’s too hard to describe a particular way.
- Lettuce for six people. Butter lettuce tasted great.
- 2 Tablespoons balsamic vinegar
- 6 Tablespoons olive oil
- Salt and freshly ground pepper to taste
Toss the pluots and red onion with the balsamic vinegar and oil. Season with salt and pepper. Let this sit for a while during which time you can wash and dry the lettuce. In a large salad bowl, toss the lettuce gently with the pluot and red onion mixture.
Nutrition information (per serving)
- Calories: 181
- Fat: 14 gm
- Saturated fat: 2 gm
- Trans fat: 0 gm
- Cholesterol: 0 mg
- Carbohydrate: 14 gm
- Fiber: 2 gm
- Sodium: 105 mg
- Protein: 2 gm