Chef Ray Garcia is the executive chef at Fig Restaurant at the Fairmont Hotel in Santa Monica. He likes to use the pluots from Ron Cornelson's stand in salads.
Get the recipe for Chef Ray Garcia's Dappledandy Salad with Coppa Picante and Sage Yogurt on the Good Food blog.
Ron Cornelson of Honey Crisp grows 14 types of pluots. At the moment he has five varieties available for sale at the Santa Monica Wednesday Farmers' Market. Unlike plums, pluots don't necessarily turn red when ripe. Several varieties, including the Dappledandy, can be eaten when the skin is green.