2013 season has ended. Returning Fall 2014.
If you've never tried a pawpaw, you'll be amazed by their incredible tropical fruit flavor & creamy texture.
What does a fresh pawpaw taste like?
The taste of the pawpaw is difficult to describe, complicated by the fact that different cultivars (over 40 and counting!) have distinctly different flavors.The pawpaw's soft custard-like flesh has a complex tropical fruit flavor, often described as a combination of mango, pineapple, and banana with notes of vanilla and spice.
While there are many recipes for pawpaw cakes, cookies, pies and puddings, many pawpaw fans insist that the only way to eat a pawpaw is fresh & fully ripened - when the skin is nearly black and the flesh is soft & custardy.
It's true that many of the key components of pawpaw flavor are highly volatile and can be lost during the cooking process. Most savvy cooks agree that the most successful pawpaw recipes usually involve little or no cooking. (See our recipe for "Pawpaw Mousse")
The season for pawpaws is very short, lasting only for a few weeks in the late summer. Fresh pawpaws cannot be stored for long periods, so we must enjoy them while they are in their brief season. Fully ripe pawpaws last only a few days at room temperature, but can be successfully kept for a week or more in the refrigerator. For maximum flavor, allow the fruit to finish ripening at room temperature for 2 to 3 days before using. Never eat the skin or seeds.