I didn't. But I bought some last week and was amazed at how very good they are. Pluots are a cross between plums and apricots -- two parts plum to one part apricot -- and they are heavenly crisp and sweet.
These were green when ripe with greenish yellow flesh -- online pictures show others that are red inside and out.
We ate them up quickly --out of hand or sliced atop salad greens with a bit of red onion, gorgonzola, and toasted almonds, dressed with a light vinaigrette. If I can find more, I'd like to try a plum tart.
I love the fresh fruit available in the summer -- we've had a steady supply of fresh peaches and blueberries with our yoghurt and granola in the mornings. And mangoes have been a welcome salad addition. All too soon though, this bounty will end... the last peaches I bought were disappointing -- probably in storage too long.
If only I could find some more pluots! I'm envisioning that tart -- a sweet, buttery pastry, meltingly delicious fruit, and heavy cream poured atop. . .
Actually, I could probably choke that down even made with ordinary red plums . . .