Fresh Pawpaws - 3 lbs
Item #: WDP103
Our Price: $44.95
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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.

To learn more about pawpaws, click here.


For a selection of our favorite pawpaw recipes, visit the Earthy Delights Blog!



Pawpaw Chiffon Pie
This old-fashioned dessert is so delicate, you could probably cut it with a feather! But use a fork - you won't want to miss one delicious crumb.

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Pawpaw Cookies with Fennel Pollen
Well-ripened pawpaws have a rich, tropical fruity flavor that is reminiscent of anise. A special blend of fennel pollen and sweet spices enhances the pawpaw flavor to make this a truly unusual - and delicious - spice cookie.

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Pawpaw-Champagne Sabayon
Light and airy, this rich mousse-like dessert is brimming with the deliciously tropical flavor of fresh pawpaws.

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Pawpaw Crème Brûlée
Many experienced cooks seem to be intimidated by the thought of making crème brûlée. That’s a real pity, because a great crème brûlée is not really that hard to make. It’s not that often that we get to have this much fun in the kitchen. I mean, you get to cook with a blow torch. Who can’t like that?
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Pawpaw Mousse
Fresh pawpaws are only in season for a short time, roughly late August to mid September. Since many components of pawpaw flavor are highly volatile, the best pawpaw recipes involve little or no cooking. With pawpaw season in full swing, we finally had the perfect opportunity to make something we’ve been thinking about for a while – pawpaw mousse! The creamy texture and tropical fruit flavors of ripe pawpaws are just right in a light & airy mousse. If you’ve never made mousse before, it may seem like intimidating process, but nothing could be easier. Follow these simple steps and you’ll be making mousse like a pro in no time.
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Earthy Delights

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Okemos MI 48864

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