The pawpaw tree is a large native fruit-bearing tree found in North America which produces greenish-black fruits that are normally three to six inches long. The flesh inside differs in color from light yellow to deep yellow and it contains shiny, dark brown seeds. The flavour is quite surprisingly tropical with an interesting blend of mango, banana and citrus notes that are totally different from its colder forest place of origin. A yeasty, flowery undertone resembling unfiltered wheat beer contributes to its complexity as well. Thus, it has been said that “pawpaws are extreme and distinctive”.

Nutritional Benefits

• Rich in Vitamins: Pawpaw is a great source of vitamins, especially Vitamin C, which supports immune health, and Vitamin A, which is important for eye health. It also contains smaller amounts of B vitamins like riboflavin and niacin.
• High in Antioxidants: Pawpaw contains antioxidants that help fight free radicals in the body, reducing oxidative stress and supporting overall well-being.
• Good Source of Fiber: The fruit is high in dietary fiber, aiding in digestion and promoting gut health. It can also help regulate blood sugar levels and support weight management.
• Minerals: Pawpaw provides important minerals such as potassium and magnesium, which are essential for heart health, muscle function, and maintaining healthy blood pressure.
• Low in Calories: Despite its rich and creamy texture, pawpaw is relatively low in calories, making it a satisfying yet healthy fruit option.
• Natural Sugars: Pawpaw contains natural sugars that provide quick energy, but it's balanced by its fiber content, which helps prevent blood sugar spikes.

How to Eat Pawpaw fruit?

• Choose a ripe pawpaw: Look for fruits that are soft to the touch and have a slight give, with a greenish-blackish skin. A fully ripe pawpaw will often have a fruity aroma.
• Wash the fruit: Gently rinse the pawpaw under cool water to remove any dirt or debris.
• Cut the pawpaw: Use a sharp knife to slice the fruit lengthwise down the middle.
• Scoop out the flesh: Use a spoon to scoop out the soft, creamy flesh, avoiding the seeds. The flesh is pale to bright yellow and easy to separate.
• Remove the seeds: Pawpaw contains large, glossy, dark brown seeds. Discard these, as they are inedible.
• Enjoy as is: Pawpaw can be eaten raw, added to smoothies, or used in recipes like ice cream, bread, or desserts.

Where do Pawpaw trees grow?

Pawpaw trees are a native tree species found in the eastern United States that do well in temperate climates. These trees typically grow in:

1. Eastern and Central U.S: This includes the states of Michigan, Ohio, Kentucky, Tennessee, and even Florida to the south. The area stretches from the Great Lakes region to the Gulf Coast.
2. Along rivers and streams: Pawpaw trees prefer rich and moist soils along river banks, floodplains, or bottomland forests that provide enough shade for growth.
3. Deciduous forests: Here, pawpaw is often also found growing beneath a canopy of larger trees since it prefers some degree of shade (but can adapt to full sun if other conditions allow).

These trees are best suited for USDA Hardiness Zones 5-9 or could be grown in gardens under proper growing conditions.

Where to find or buy Pawpaw Fruit?

The pawpaw is a tricky little fruit to find; it doesn’t last long on the shelf and isn’t found at large grocery stores but it can sometimes be bought from local farmers’ markets where it grows easily particularly in Eastern and central U.S.The peak season lasts from late August to October when pawpaws usually grow. It can also be bought from specialized grocery shops or health-food shops within the region when in season. There are limited deliveries but some small farms or online retailers may as well offer pawpaws for sale.

Cook Pawpaw Fruit

If you strike pawpaw gold—whether while foraging in the woods or at a farmer's market—you’ll need a game plan. Ripe pawpaws are highly perishable, lasting just two or three days at room temperature. In the fridge, they hold up for about a week when fully ripe, or up to three weeks if slightly underripe. However, firm pawpaws won’t ripen well off the tree. For the best flavor, go for tree-ripened fruits, as overripe pawpaws can develop off flavors.

Unlike firm fruits like mangoes, pawpaw flesh is incredibly soft and custardy, making it too delicate to dice. Once you’ve separated the flesh from the seeds and skin, it’s already a handy purée, similar to the pulp of a ripe hachiya persimmon. To extract the pulp, cut the pawpaw in half and press the flesh through a colander or conical strainer with a wooden pestle. Pawpaw pulp freezes well in a Ziploc bag for up to six months. If refrigerating, stir in a little lemon juice to slow oxidation, and press plastic wrap directly onto the pulp’s surface to keep air out. It's best to use the pulp within a day.

What to do next? Since pawpaw’s flavor compounds are volatile, it’s best used in no-heat recipes like frozen desserts, smoothies, or salsas. Try swapping pawpaw pulp into your favorite banana pudding recipe or use it in place of mango in a sorbet or frozen yogurt. Pawpaw’s creamy texture pairs beautifully with dairy, making it perfect for panna cotta or simply spooned over plain yogurt.

One exception to the no-heat rule is baking. Pawpaw works well in cakes, cookies, and quick breads where flour and sugar help stabilize its flavor. Long-cooked pawpaw preserves can be hit or miss, but pawpaw jam, like Integration Acres’ version that blends pawpaw with berries, is fantastic on a cracker with chèvre.

Part of the pawpaw’s charm is its rarity. These abundant yet elusive fruits inspire excitement among those in the know, creating a passionate community eager to share the joy of this semi-secret wild food. Could pawpaws be the next culinary trend, much like ramps? Only time will tell.

Uses other than food

In the past, for these reasons, indigenous people in Midwestern America and settlers have used the tough and fibrous inner bark of the pawpaw to make fishing nets, ropes and mats. Along with that, it was also used for stringing fish. Since this beetle is exotic and destroying black ash trees (Fraxinus nigra) in its native range, a basketmaker from Michigan whose ancestors were traditionally using this kind of north species of ash has started planting pawpaw seeds as a possible fiber alternative. Pawpaw’s traditional habitat is known to be several hundred miles southward; hence, it is an illustration of assisted migration at the time of rapid climatic changes.

In Arkansas, split-rail fences have been built using logs from the pawpaw tree. In Ohio, such brown shiny seeds sized like lima beans were occasionally carried around in pockets.The leaves, twigs and bark of the pawpaw trees contain acetogenins which can be used to create organic insecticides.