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DRIED PLUOTPLUOT, DRIED (F61)
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Also Known As:
PLUOT, PLUOT FRUIT, PLUOT PLUMS
Pluots were developed in the United States in the late 20th century by Floyd Zaiger. It is a hybrid of 3/4 plum and 1/4 apricot. The skin of the Pluot resembles a plum's. They are know for their sweetness because of their high sugar content, and they have an intense flavor. Pluots are high in vitamin A.
Dried fruit is very versatile. They're wonderful in granola and muffins. Mix with nuts or seeds for trail mixes. Chop them and add to bread or wild rice stuffings seasoned with sage, or eat them right out of the bag
Pluots, Sulfur Dioxide. May contain an occasional pit.
There is no preparation needed for dried fruit. If used in baking, you may want to rehydrate. To rehydrate dried fruit, pour boiling water over the fruit and let sit covered for 5 to 10 minutes. Drain well before using.
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