Paw paws date back in the Midwest, Southeast and East millions of years. Indigenous peoples across the Mississippi Valley and Southeast cultivated, foraged and traded them for millennia, leaving traces of the large flat seeds in Cherokee, and Catawba historical settlements. Native Americans ate both wild and cultivated pawpaws. Thomas Jefferson and George Washington both had pawpaws growing in their gardens. Soldiers from both the North and South subsisted on paw paws during the Civil War. Many of us learned the song, “Way down Yonder in the Paw Paw Patch” as children. In the woodlands paw paws thrive under taller trees and humid moist ground near waterways and hillsides. They grow best where winters and cold and summers are hot. The best paw paw varieties are Shenandoah, Allegheny, Susquehanna, and PA Golden. The paw paw is a nutrient dense wild fruit that is low in calories and rich in protein, dietary fiber, minerals, and vitamins.
Peak Time: August through October
Average Price: About $6.00 per pound fresh or frozen
Tips for Selection and Storage: Paw paws are ready to eat once their skin has speckled black spots and they are soft to the touch. When fully ripe, paw paw pulp has the consistency of mashed potatoes. Ripe pawpaws last only 2 to 3 days on the counter. Store ripe fruit in the refrigerator for about a week, or up to three weeks if it was slightly firm when chilled. Paw paw pulp is easy to freeze: place the pulp in a blender and blend until smooth. Mix in some lemon juice to slow down oxidation and browning. Pour the puree into freezer bags, press out the air, and lay them flat. You can also freeze portions in ice cube trays first before moving them to a bag. Frozen pulp keeps for 6 to 12 months.
Tips for Preparation: After washing, take care not to eat any of the bitter skin or the large black seeds, as they can cause digestive upset. Slice gently around the middle through the soft skin, twist the halves apart, and use a spoon to scoop out the pulp or squeeze out with your fingers. Discard all seeds and skin. Made into a puree paw paws can be used in puddings, cheesecakes, ice cream, sorbet, and other creamy desserts. The bright flavor of paw paws pairs great with lime, coconut, and even pineapple. You can also pair their banana and slight caramel flavor from ripe paw paws with baking spices.
Nutritional Highlights: Paw paws have very high levels of vitamins C, magnesium, iron, copper, and manganese. They also are rich in essential amino acids, potassium, folate, and photonutrients like beta – carotene, lutein, and zeaxanthin that have many health benefits related to inflammation and aging. Indigenous people and early settlers utilized different parts of the pawpaw tree for localized ailments rather than systemic chronic diseases. Today, paw paws are currently being researched for their cancer fighting properties.
Click here for a recipe for Paw Paw Pudding.
