Preheat the oven to 375F. Wash and pit the pluots, and then cut them into 1/2-inch slices. In a small saucepan, melt the butter. Mix with 3 tablespoons of the syrup, whisking until combined, and set ...

A pluot is part plum, part apricot. It can be eaten raw, grilled, or baked, as in this quick dessert. If you don’t have access to pluots, feel free to substitute plums. This easy, delicious dessert ...

It's hard to believe that the pluot didn't show up in the marketplace until 1989. The sweet stone fruit is now a staple at farmers' markets and is among the most beloved fruits in the locavore's diet.

As it turns out, the whole roasted guinea pig was not the most memorable dish from a recent trip to Peru and Ecuador. And it wasn’t the tree tomatoes or polka-dotted potatoes either. Of all the new ...

Bring sugar and 1/2 cup water to boil in small saucepan, stirring until sugar dissolves. Boil 1 minute; remove from heat and cool. DO AHEAD Simple syrup can be made 1 week ahead. Cover and refrigerate ...

Some say that pluots, a happy meld of plum and apricot, with sweet flesh and tart, plum-like skin, are the best of both worlds. And they're at the peak right now. Most pluots come from San Joaquin ...

Plumcots, pluots, and apriums all have similar flavor profiles, and it's for good reason. Here is how you can tell the ...

It’s about 10 days late, due to persistent mild weather, but peak season for stone fruit finally has arrived, with so many great choices that it’s easy to go wild, especially at a large, vibrant ...

In the natural world, we depend on birds and bees to carry pollen from tree to tree to create new seeds of life. When two trees share the same species or genus, horticulturalists can cross them to ...

In the natural world, we depend on birds and bees to carry pollen from tree to tree to create new seeds of life. When two trees share the same species or genus, horticulturalists cross them to produce ...