Pluot & Poppy Yogurt  Bowl

Pluot & Poppy Yogurt Bowl Recipe


Before the pluots are gone for the year, I thought I'd sneak this in. I was saying to a friend the other day - when pluots are good, few fruits are better. I'm thinking of a crimson-fleshed Dapple Dandy I had last year - dripping ripe with punchy juice, refreshing, taut-skinned. It set the bar in my mind. And the pluots have been good lately, so they've been around the kitchen. And I do different things with them, like this impromptu breakfast bowl. While arguably unconventional, it is one of my favorite uses to date. Greek yogurt with a bit of chopped dill incorporated, topped with sliced pluots, toasted oats, poppy seeds, and honey. If the dill sounds like too much for you, feel free to skip it, but I love the way it plays off the oats, and the honey sweetness of the fruit.

Pluot and Poppy Yogurt BowlPluot and Poppy Yogurt Bowl

Here's another idea - I've been thinking of making a pluot punch of sorts - give a shout if you have a favorite punch base you think would work or be a good starting point. I suspect some of you might have a leg up on me in the boozy punch department. And in the meantime, I'll dust off the crystal bowl. xo-h

 
 
 
 

Pluot & Poppy Yogurt Bowl

1 tablespoons chopped dill
pinch of sea salt
1 cup plain Greek yogurt

1 thinly sliced pluot
3 tablespoons toasted rolled oats
1 teaspoon poppy seeds
a thick drizzle of honey

Stir the dill and a pinch of salt into the yogurt, then top with pluot slices, oats, poppy seeds, and honey.

Serves 1-2. Although, you can certainly double or triple the amounts for a bunch-sized/family-sized bowl.

Prep time: 5 min

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Your Comments


Jocy
September 9, 2013

I never thought of these flavor combinations, and I eat a lot of yoghurt! Thanks for the inspiration.

 

Mark
September 9, 2013

This looks really good, but I have never heard of a pluot before. Judging from the photos, I'm going to guess they a a type of plum. Can you describe the taste? Does anyone know if they are available in Canada? Thanks.

 

leaf (the indolent cook)
September 9, 2013

Those pluots look so gorgeous and juicy. My boyfriend does similar mix-and-match yoghurt bowl type things to snack on... he'll love a combo like this!

 

phi @PrincessTofu
September 9, 2013

Your bowl is precious! Can you tell us where you got it? I have a thing for blue/white ceramics.


HS: I bought it in an antique store in Jaipur, India!

 

Belinda @themoonblushbaker
September 9, 2013

I am not familiar with this fruit but I want to try it now. It looks great! Is the texture similar to other stone fruit? or has it got a tart edge.

 

Lynn @ The Actor's Diet
September 9, 2013

I've never thought of doing a sweet n savory yogurt bowl before - inspiring!

 

Emma Galloway
September 9, 2013

I'm definitely intrigued by the dill in this Heidi! Also, how beautiful is that bowl of yours!? xx


HS: Thanks Emma!

 

Averie @ Averie Cooks
September 9, 2013

I love pluots. They're such a special fruit that doesn't stick around long enough! Way to showcase them with Greek yog, honey, oats - mmm, sounds wonderful!

 

Caz
September 9, 2013

I love a good yoghurt bowl and this one is so pretty too! I've never come across pluot's before... maybe we don't have them in the UK.

 

Amanda @ Easy Peasy Organic
September 10, 2013

Last year I bought a box of plums from the farm-direct wholesaler and did my best to eat, bake and drink my way through them. One of the most (surprisingly) amazing things we did though was infuse them in sugar syrup and vodka in the fridge. By the end of a month or two, you could drink the stuff straight and forget it even had vodka in it. Mmmmmm .... :)

 

Katrina @ Warm Vanilla Sugar
September 10, 2013

This is gorgeous! Love the simplicity to it - it's so elegant.

 

Dan from Platter Talk
September 10, 2013

Reason 101 that I adore 101 Cookbooks: I am constantly being turned on to new foods and ideas. Pluots sound delicious and I have never heard of them. Great post, thank you for sharing!!

 

So pretty!

 

rachel
September 10, 2013

curious - how do you toast the oats? do they keep toasted? this looks lovely, by the way

HS: Hi Rachel, I dry toast them in a skillet (or, even in the oven if it's on). Or, you can melt a bit of butter, toss the oats in a big skillet with the butter and a pinch of salt, and toast them that way.

 

The first time I ever had pluots was at Thomas Keller's Bouchon in the Napa Valley. They were fresh out of the garden across the street. I've never looked back, I love them!

 

Rebecca
September 10, 2013

That yogurt bowl is so stunningly beautiful I want to frame it as much as I want to eat it!

 

Quyen
September 10, 2013

This looks delicious. I like to add orange marmalade and granola to fat free, plain Greek yogurt. The chewiness of the orange pieces is great!

 

Nancy Peterson
September 10, 2013

In western NY I have seen plum-apricot hybrids called a "plumcot". I am assuming this is the same as what you have called a "pluot". You always have the most interesting and new combinations! I will have to try this.

 

Grace @ FoodFitnessFreshAir
September 10, 2013

I've been loving pluots. They're new to me this year, but a farm I've been working with is selling them, so I've been taking a bunch home!

Made your miso oats again this morning. Love the savory start to the morning!

 

Andrea
September 10, 2013

This looks yummie, never heard of plouts before, I read the comments and some suggested they're a type of plum, is this the case?

 

We have been feasting on pluots down here also, I will be so sad when stone fruit season really winds down (I keep thinking it's done and then one. more. thing. will pop up at the market).

And I love the idea of dill in a breakfast bowl--reminds me of when I used to live next to a nature preserve with lots of wild fennel, and would toss a handful of fresh fennel in with my morning bowl of citrus and yogurt. A little unconventional for breakfast, but so, so good.

 

Benjamin C
September 10, 2013

i just discovered pluots this year and they're really good but alas, they seem to be done for the season at least in DC. what are they exactly? a cross between a plum and an apricot is what i'm guessing but couldn't quite put my finger (or taste buds) on it.

 

Stephanie
September 10, 2013

For those who want to know about pluots:
http://www.ebfarm.com/products/other/fruits/pluots-plumcots

I think they taste like I remember plums tasting as a child. Sweet as the memories...

 

Cat
September 10, 2013

Google Dali's sangria - this is a wonderful base for pluots!

 

Kathryn Lafond
September 10, 2013

Thank you for yet another gift of inspiring combinations....especially that dill! My love of juicy stone-fruit and yogurt has pushed my love of egg dishes into the backdrop and yet I know we are not long for our hens to slow down too.

 

Maureen Abood
September 10, 2013

Last week I had the first pluots I've seen since Ieft California, so good. They were at the Eastern Market in Detroit, an incredible diverse and exciting market. The directions your mind goes with yogurt/labneh/Greek yogurt (and all food) is nothing short of thrilling.

 

Nanette Boone
September 10, 2013

Thanks so much, Heidi. You're posts are forever entertaining and informative. I sure appreciate what you're doing. Thank you.

 

I just love pluots! I first had them two summers ago and I've been hooked ever since. They are just so yummy on yogurt with honey or on a bowl of hot oats.

 

shila
September 10, 2013

hi heidi, thank you for reminding me of the deliciousness of pluots. I love how when pluots and plums are really good they have juicy berry undertones.

Good luck with the pluot punch preparations. Something with Lillet sounds divine.

 

suz
September 10, 2013

Looks good! My discovery this year is the French (petite) plum, which you eat on the medium to hard side. They'd go well in this, too.
Second the note on the inspiration your blog gives. I now make savory steel cut oats, often with lentils or whatever is in fridge, topped with arugula, sweet onions & tomatoes. And anything else that needs to be used up-corn, radish, peppers. Over this I put some aged balsamic vinegar & asian bbq (the thin kind) sauce which marry well together. No longer eat sweets nor dairy with oats.

 

Michael Dabney
September 10, 2013

PUNCH IDEA: Base = 1 part chilled club soda or Pellegrino. 1 part chilled sparkling cider. Flavor add, whiz in processor: 1 cup ripe plum, 1/4 cup cranberry juice concentrate or 1 cup cooked raw cranberry and Stevia or other sweetener to taste.
1 cup flavor add to 2 quarts fizzy base.

 

Abby @ teawiththemoon
September 10, 2013

I didn't realize what a pluot was before today - and mistook it for a yellow plum. I am definitely intrigued by your use of dill here and love how your bowls end up like little pictures - laid out and sprinkled just so. :)

 

meera
September 10, 2013

Heidi, what other fruit would you recommend in place of pluot, that will give the same joy? Do tell...

HS: Hi Meera, I think stone fruits in general will work - apricots, peaches, plums, cherries earlier in the season.

 

Barbara Klein
September 10, 2013

Pluots--I've never heard of them but they do sound interesting. I'll look for them next time I go to the market. I love trying new foods.

 

I completely adore the idea of adding dill to a sweet yogurt bowl!

 

Molly
September 10, 2013

Here in western NY I have been enjoying chopped fresh peaches + lime juice + honey in a million ways. Popsicle, beverage base, on yogurt, etc. So simple and so delicious. I think it would work with the pluots too. + Rum and a big bottle of something bubbly. Yum.

 

Anoushka
September 11, 2013

lovely. this is a bit like a swiss muesli. we let the oats soak in yogurt overnight.

 

diary of a tomato
September 11, 2013

Have been loving your series of composed bowls, sweet or savory, and a delight for the eye!

 

Sini
September 11, 2013

Wow, I've never heard of pluots before! I absolutely love the idea with dill and am definitely going to try it in combination with some other stone fruit (I don't think that I'm able to find any pluots).

 

Clarice
September 11, 2013

Hi Heidi, I wanted to tell you that our family spent a week in SF recently, and your list was a great guide. We loved the pubs and pizzeria's! We stayed in a flat on Alamo Square and enjoyed the park so much. I bough SNED at Green Apple books before dinner at Burma Superstar! Thanks again.


HS: Love hearing that Clarice! And you were right in my neighborhood :)

 

Val
September 13, 2013

I work for a fruit grower, and cannot stress enough how incredible Dapple Dandy pluots are. I'm so glad that you know about them. I cannot get enough, and their season is depressingly short.

 

Raed
September 13, 2013

I have been devouring pluots and apriums all season. I have severe allergies to seeds, dairy, grains, legumes and all the spices derived from seeds.

My favorite breakfast has been a vegan smoothie as follows: 6 tablespoons organic coconut flour, 2/3 cup coconut milk (low fat) and 3-4 pluots. Blend with lots of ice and voila, an addictive meal in a glass. Sooooo good.

 

Mary Beth
September 15, 2013

Thanks for this unique combination of flavors. I made it for breakfast this morning and we really liked it.

 

Kelly
September 15, 2013

Dill in yogurt with fruit.. such an interesting idea! You're the best. Its like sweet, fruity, tzatziki. I love dill... I think it has a buttery taste but that just might be my opinion. I will definitely have to try this! As for punch... I use to make a sparkling pineapple punch with a rosemary syrup in it... pluots would be a great addition.

 

Maribel
September 24, 2013

I love dill and never thought to add it to a yogurt bowl or to sweet ingredients. Looking forward to trying this!

 

Deena kakaya
September 30, 2013

It is really interesting that you use dill in a breakfast dish. When I was a very new mum I drank dill water and ate lots of dill as it was known to clean the tummy out and it worked a treat for my baby. I've read a fair bit around it and it is so potent as an I friend. I bet this dish tastes gorgeous too! I'm looking forward to giving it a try xx