Paw Paw Pandemonium
Back in 2012 when I planted my first paw paw trees, I had no idea that my yearly paw paw harvest would become such a big deal.
I was, and still am, deeply committed to preserving native plants, especially food plants.
A little background: Pawpaws are a type of fruit native to the eastern United States. They come from the tree Asimina triloba, which is part of the custard apple family. The fruit is relatively large, with a green skin that turns yellowish-brown when ripe. Inside, it has a custard-like texture and a sweet, tropical flavor often compared to a mix of banana, mango, and pineapple.
Beyond their delicious flavor, pawpaws have several interesting characteristics:
Growing Conditions: Pawpaw trees thrive in rich, well-drained soil and can grow in a variety of climates within their native range. They are relatively shade-tolerant, which is uncommon for fruit trees.
Pollination: Pawpaw trees have a unique pollination system. They rely on flies for pollination rather than bees, which is why their flowers (which hanf upside down) emit a scent reminiscent of trash to attract these insects.
Cultural Significance: Pawpaws have been a part of Native American diets for centuries.
Health Benefits: Pawpaws are high in vitamins A and C, as well as magnesium, iron, and potassium. They are also a good source of dietary fiber and antioxidants.
Culinary Uses: Besides being eaten fresh, pawpaws can be used in a variety of culinary applications. Their creamy texture makes them ideal for smoothies, custards, and sauces. Some people even use them to make pawpaw bread, muffins, or ice cream. I’ve even seen a paw paw beer!
Preservation: Because pawpaws ripen quickly and have a relatively short shelf life, they need to be eaten right away or the pulp can be frozen for later. I recently saw a hack for seperating the flesh from the large seeds by putting the scooped out flesh into a food processor to smooth it out and then pushing it through a strainer.