We’re reposting this late summer classic from Pastry Chef Jenny Raven because it’s that time of the year again:


Only once or twice a year does a fruit come along that I feel is featured best by serving on its own, without setting it in a composed dessert context. That time has come with the wonderful Flavor King pluots from Brookside Farm in Brentwood, CA.

Upon their arrival, these pluots perfumed the kitchen, drawing Sous Chef Brian Murphy to the three cases I ordered from farmer Welling Tom. Burying his face in the box, Brian came up for air and said, “It’s like putting your face in a bag of mixed Jelly Beans!” He and I also agreed the pluots tasted like bubblegum, vanilla, and Hello Kitty erasers. If all of those things sound bad to you, consider Brian’s analogy: marvelous tropical flowers that seem to have been copied from overblown, tacky plastic flowers. “It’s like nature copying bad art — except when nature does it, it’s wonderful.”

Juicy, sweet, their golden flesh veined with fuchsia — these pluots are so delightful, I feel compelled only to peel off the tart skin and serve them sliced in a bowl to make for a sublime eating experience. Look for them on the menu this Thursday.

Jenny Raven Pastry Chef

Illustration by Jenny Raven

Illustration by Jenny Raven

No Comments

  1. mario August 5, 2009 at 3:57 pm - Reply


  2. Eve Levine August 5, 2009 at 4:30 pm - Reply

    Chef Raven is the MAN! I’ll take a bowl.

  3. saddleshoos August 5, 2009 at 8:08 pm - Reply

    I guess I’ll see you on Thursday in that case

  4. saddleshoos August 6, 2009 at 11:53 pm - Reply

    I just ate them. They were that good. They were so good it was like the stracciatella didn’t even exist. They were so good Claire didn’t even know they were there.

  5. Todd Lash August 21, 2009 at 3:58 pm - Reply

    I had these–awesome.

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