Sweetening the air and our tongues with their alluring aroma & flavor, pawpaw fruits are ripening and falling from the trees. This native American treasure, scientifically called Asimina triloba of the Annonaceae family, is a close cousin of custard apple and guanabana, and shares their divine taste (somewhat like a…….
Read moreToday's pawpaw: a visual essay with ice cream option.
Today's pawpaw: a visual essay with ice cream option.
Pawpaw fruit (Asimina triloba) ready for eating as detected by its alluring tropical odor and soft-to-the-touch skin. Notice the color of the skin turns from light green to slightly yellow with a few brown spots when ripe. This is when I prefer to eat them. Note: although not my preference, some folks wait until the skin turns a grayish-brown-black before eating.
A view of the inside of the fruit.
Remove the flesh from the inedible skin with a spoon or your mouth.
The delicious custardy pawpaw flesh is now ready for eating fresh as is; or made into ice cream. BTW, the pawpaw packs an impressive nutritional profile: 3 oz of fruit supplies more than half of our daily iron needs and over a third of our daily magnesium needs! That's a lot of nutrient density for a fruit. Click to see more nutritional information.
Recipe from Foraging & Feasting: Field Guide and Wild Food Cookbook, by Dina Falconi; illustrated by Wendy Hollender
Recipe from Foraging & Feasting: Field Guide and Wild Food Cookbook, by Dina Falconi; illustrated by Wendy Hollender