Pluot Summer Salad

This is the sort of preparation that can be easily simplified if needed. You can certainly use a single fruit instead of the blend of pluots, cherries, and dried figs called for. And a single herb, in place of the trio. Really, what you want to do is source the best fruit you can, and start there. Most of the battle with a recipe like this is won or lost at the market. I used Flavor King Pluots here, but go for what tastes best. Start with room temperature fruit. It will allow for the greatest expression of flavor.


  • 2 tablespoons clarified butter or extra-virgin coconut oil
  • 4 medium shallots, peeled and thinly sliced
  • 3 medium garlic cloves, very thinly sliced
  • a 1/2-inch chunk of ginger, peeled and finely minced
  • 1 1/2 T fresh lime juice
  • 2 teaspoons soy sauce / shoyu
  • 2 teaspoons runny honey
  • 5 ripe pluots, pitted and torn
  • 1 cup pitted cherries, torn in half
  • 4 dried figs, stemmed and thinly sliced
  • 1/2 cup toasted peanuts, chopped
  • a small handful of each, chopped - fresh basil, mint, and cilantro


  1. Heat the butter or oil in a large skillet, and cook the shallots, stirring regularly, until they take on a good amount of color. Stir in the garlic cloves, allow to cook another minute or two, and then stir in the ginger for the final minute. Set aside.
  2. Whisk together the lime juice, soy sauce, and honey in a small bowl, until the honey dissolves completely. Taste and adjust if needed.
  3. Arrange the pluots, cherries, and figs in a serving bowl. Drizzle with half of the soy dressing, and toss very gently. Add the shallot mixture, most of the peanuts, and most of the herbs. Toss gently to distribute everything evenly. Taste, decide if you want to add more dressing, and serving sprinkled with the remaining peanuts and herbs.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Serves 4


Serves 4-6.