Dinosaur Egg Popsicles — if you know what a Dinosaur Egg is you’re ahead of the game…pluots, apriums, and plumcots are some of the true treasures of summer!
Pluots, apriums, and plumcots are hybrids of plums and apricots, and they’re just fantastic. It used to be that you’d only find them in farmers markets, but now they’re showing up in supermarkets all over the country. They combine the juiciness and rich colors of plums with the firmer flesh and and more pronounced flavors of apricots. Dinosaur Eggs are one of the many varieties of pluots, and one of the most spectacular, with a mottled green exterior and a fuchsia pink inside.
These aren’t genetically modified or anything like that, they’ve been cross bred just like gardeners and farmers have been doing for generations and the results have been fabulous. Here’s the breakdown…
- PLUOT: 1/4 apricot, 3/4 plum
- APRIUM: 3/4 apricot, 1/4 plum
- PLUMCOT: 1/2 apricot, 1/2 plum
Our farmer’s market has a huge array of them out for tasting all summer long. These have intense fresh fruity flavor, and every variety of pluot, etc, will be a little different in color and taste, so experiment and find your favorite.
When you’ve finished with these you might like to try some of my other healthy whole fruit pops:
Pluots and their cousins are VERY juicy, so it can be messy to try to bite right into them. I often slice mine in wedges first, but making them into popsicles is an even cooler solution :)
Ingredients
- 8 pluots, of any variety
- 2 Tbsp sugar (or to taste)
- juice of 1/2 lemon
Instructions
- Cut each pluot in half and then give them a rough chop. Add them to the bowl of a food processor along with the sugar and the lemon juice. Process until smooth, scraping down the sides of the machine if necessary.
- Transfer the puree to a measuring up with a spout and fill your popsicle molds.
- Insert sticks and freeze until solid.
- To remove, fill your sink with hot tap water and immerse the mold up to, but not over, the top lip for just a few second. If the popsicles are still stuck, immerse for a few more seconds.
- Store well wrapped in the freezer.
notes:
- Chose ripe but firm pluots, softness indicates they’re over ripe.
- Like all stone fruit, pluots are only available during the summer season, so enjoy them while you can.
- To open a pluot, slice in half with a sharp serrated knife, and then twist the two halves apart. These aren’t ‘freestone’ fruits, meaning the pit will be stuck in one half, and you will have to slice around it.
don’t forget to pin it!
used to make dinosaur egg popsicles… (the photos are clickable)
24 Comments
How to Make Dinosaur Egg Popsicles | Herbs and Oils Hub
June 19, 2018 at 8:41 am[…] Dinosaur Egg Popsicles […]
Susan
June 30, 2017 at 6:38 pmI am eating one of these as I type, and it is spectacularly good! I didn’t buy enough pluots, so I filled in with apricots I had happened to buy. These are definitely on my list of keeper recipes and I’ll be making them again real soon. And not sharing with my husband… ?
Sue
June 30, 2017 at 7:07 pmI haven’t seen pluots yet in the market or even farmer’s market yet, Susan, so I like your idea of substituting apricots, which I have seen!
Susan
July 4, 2017 at 6:17 pmI’ve now made a second batch with all pluots, and ended up with enough to make 8 popsicles. Absolutely wonderful!
Sue
July 4, 2017 at 6:31 pmYay! It’s a great start to summer popsicle making :)
Robyn @ Simply Fresh Dinners
July 27, 2016 at 3:45 pmI’ve never heard of dinosaur eggs let alone tasted them but I sure do need to get my hands on some now. Wow, so rich and juicy. Love your popsicle collection, Sue!
Katherine | Omnivore's Cookbook
July 27, 2016 at 9:43 amLook at that bright color! Love the unique flavor!
Cindy's Recipes and Writings
July 26, 2016 at 6:55 amI love the color, Sue! I’m a fan of everything stone fruit. I need to try these soon!
Chris Scheuer
July 26, 2016 at 5:49 amThese beautiful guys haven’t really hit the East coast yet but I will be waiting for them. They sounds wonderful and look amazing!
Sue
July 26, 2016 at 6:05 amI think they were developed here in California, Chris. You can substitute plums for a similar flavor :)
cheri
July 25, 2016 at 6:25 pmLove the color Sue, will be looking out for these amazing fruits.
Sue
July 26, 2016 at 5:29 amThe colors are amazing, Cheri!
Laura | Tutti Dolci
July 25, 2016 at 3:33 pmI love that intense and vivid hue from the plots. These pops are just what I need to stay cool int a triple digit week!
Laura | Tutti Dolci
July 25, 2016 at 3:34 pm*pluots! (thank you auto correct ;)
Tricia @ Saving room for dessert
July 25, 2016 at 1:35 pmThank you so much for this fascinating post! What a beautiful fruit with an amazing color. These are a must make for me – especially with this crazy heat! Sharing and pinning
Angie@Angie's Recipes
July 25, 2016 at 10:15 amSo refreshing and I love vibrant ruby red colour!
Ludmilla
July 25, 2016 at 7:59 amThese popsicles look so refreshing!! I never had dinosaur egg plots before.. I really want to try it one day!!
Christie
July 25, 2016 at 7:20 amLove that you used a fruit that I do not see as often. What a great way to get more people to enjoy pluots.
Jennifer @ Seasons and Suppers
July 25, 2016 at 7:00 amI have never heard of Dinosaur eggs, as in fruit (my kids used to eat candies called Dinosaur eggs, but I was pretty sure you weren’t putting those in popsicles :) Will keep my eyes open for them, as these look delicious!
Sue
July 25, 2016 at 7:14 amHaha, I’m sure a lot of people are confused…I bet pluots etc will be coming to Canada and Britain pretty soon, they’re so good :)
Elizabeth
July 25, 2016 at 6:36 amHow yummy do these fruits sound?! I have never heard of them but I hope one day to get the chance to try them. Gorgeous healthy lolly recipe too!
Liz @ I heart vegetables
July 25, 2016 at 6:34 amThose look delicious! I’ve never seen those dinosaur eggs. I’ll have to keep an eye out for them!
Lisa @garlicandzest.com
July 25, 2016 at 5:57 amI love the color of these popsicles – they’re so bright and vibrant! We’ve got dinosaur egg pluots at our grocery store, but I’ve never tried them. Going to have to change that!
Emma @ Supper in the Suburbs
July 25, 2016 at 5:12 amThese are so cool!!! I can’t believe I’ve never heard of them before. Definitely need to keep my eyes peeled :D I bet these taste fab. My mouth is watering!