Jul 20, 2008 6:00 am US/Eastern
Tony Tantillo: Mango Tango Pluots
Well today's tip of the week; again I'm in Kingsburg, California at Kingsburg orchards, the home of the Dinosaur pluot.
They have five exclusive varieties that are only grown right here and every variety is fantastic, and this one is as good as all of them. I love the name, the Mango Tango. Ah…when you bite into one of these you want to do the tango.
When you buy them, look at the colors, look how beautiful they are all the way around— that is so important—skin nice and tight free from any shriveling whatsoever.
They're loaded with sugar, so when you bring them home, this is what you want to do. Store them on the counter a day or two. If you hold them for too long, that's not a good thing.
A little bit of a touch to a squeeze, but not too much.
When you cut them open inside, look at them; it looks like you're eating a mango. Is that beautiful or what!
The Mango Tango pluot…well you know I've been out here for a few hours now tasting these varieties, and each one of them is impressive.
CONFETTI PLUOT PASTA SALAD Serves 6
8 ounces corkscrew pasta
½ medium red bell pepper, cut into strips
¾ cup peeled and diced Jicama
½ cup chopped red onion
8 pluots, sliced
2 tablespoon diced pimento
1 teaspoon finely grated fresh ginger
3 tablespoon rice or white wine vinegar
1 tablespoon vegetable oil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1. Cook the pasta according to the package directions. Drain. Rinse briefly under cold water and drain. In a large bowl, toss together the pasta, red and yellow bell peppers, jicama, onion, and pluots.
2. In a small bowl, whisk together all the basil, pimento, ginger, vinegar, oil, salt, and pepper until blended. Drizzle the dressing over the salad and toss evenly until coated.
Click to enlarge
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