It’s hard to let go of summer – the days of more flexible schedules, vacations, and farmers markets at their peak of glory. But by early September I am leaning into fall, dreaming of cooler days, while still relishing in summer produce like – PLUOTS. Pluot season starts in May but can stretch into October. My first pluot was from a southern California farmers market; it was love at first bite. The pluot looks similar to a plum; however it is a cross between a plum and an apricot. Actually a pluot is 70% plum and 30% apricot. The hybrid is the best of both, a juicy, sweet delicious fruit. I came across a recipe for a spiced tea bread with plums in “Eating Well” magazine. The recipe appealed to my seasonal calender that fall is coming and the urge to bake comfort foods like bread. But I still can’t get enough of all the late summer produce! I tweaked the Eating Well recipe using pluots instead of plums, with a few other minor changes….
