How To Skin a PAWPAW: What To Do with This Luscious Native Wild Fruit!

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Pawpaw ID, Harvest & Plant:    • Hand Pollinating PAWPAW Flowers to Increas...  
Hand Pollinating Pawpaws    • Hand Pollinating PAWPAW Flowers to Increas...  

How To Skin a Pawpaw: What To Do with This Luscious Fruit!

Life keeps giving me pawpaws; and I am happily challenged with how to honor this delectable abundance. Yes, eating them straight (+ smoothies + ice cream +....) addresses part of this issue, as does giving some away, but I’ve become a nighttime pawpaw skinner to deal with the rest.

Pawpaw (scientific name: Asimina triloba) is a delicious temperate-zone "tropical" fruit native to eastern North America.

Notes on Harvest, Ripeness, Flavor and Nutrition
Ripe fruit is soft to the touch, emits an alluring odor, and easily comes off the tree. Eat right away or store ripe fruit in fridge for 1 week or at room temp for 1-3 days.

Almost ripe fruit is slightly soft to the touch. It can be kept in fridge for up to 3 weeks. Then brought out at room temp for 1-2 days to ripen.

Don’t pick under ripe pawpaws or they won’t ripen. Under ripe is rock hard, no odor and does not easily fall off the tree.

Range of fruit ripeness: like a banana from yellow green skin all the way to brown spots.

After removing the inedible seeds and skin, eat raw or preserve fruit pulp in freezer which keeps for over a year.

Pawpaw Flavor: divine, somewhat like a banana, peach, melon combo with a hint of vanilla; and custard like texture. Note: can have a slight bitter aftertaste.

Try pawpaw in recipes where you would use banana, mango, and even melon and peach. Use in smoothies, ice cream, cheesecake, mousse, savory sauces, etc. Use as the sweetener in ice cream and smoothies.

Nutrition: mineral rich high in iron and magnesium. Per 3 oz fruit: 7 milligrams of iron; almost ½ of the RDA and 113 milligrams magnesium; 1/3 of the RDA.

Grateful for all of this abundance! It surrounds us, we just need to slow down and learn to see it, and then to receive it. This is what motivates me to create and share!

Happy foraging and feasting,
Dina