Sunday, August 13, 2006

The ruby red flesh of the pluot has the meatiness of an apricot with the juicy sweetness of a plum. The skin reminds me of golden plums, but with a color between the gold and the crimson of a red plum. They make a perfect foil for the plump, end-of-season blueberries. I cannot think of a tastier summer breakfast.

No comments: