The Pawpaw

A Pawpaw, is a large oblong fruit that is found on a shrub or small tree with large leaves, that grow in small clumps and usually range in height from 6 1/2 to 40 ft. The PawPaw tree is native to North America, and the fruit is the largest edible fruit of any fruit tree native to this continent. The fruit is a large edible berry, approx 2 to 6 1/2 inches long and 1 1/4 to 2 3/4 inches across, weighing up to 1 pound 1 1/2 ounces with numerous seeds; when unripe the color is green then it turns to yellow or brown as it matures. It has a flavor similar to both banana and mango, varying significantly by cultivation; and has more protein than most fruits. PawPaw trees are found in well drained deep fertile bottom land and hilly upland habitats. Pawpaw is in the same family as the custard-apple, cherimoya, sweetsop, ylang-ylang and soursop, it is the only member of this family not confined to the tropics.

The name pawpaw, could have derived from the Spanish word papaya, perhaps because of the superficial similarity of their fruit. The Pawpaw has numerous other common names some are local; such as: West Virginia banana, Kansas banana, Indiana (Hoosier) banana, prairie banana, Kentucky banana, the poor man's banana, Michigan banana, Missouri Banana, and Ozark banana.

Chilled pawpaw fruit was a favorite dessert of George Washington, and Thomas Jefferson was certainly familiar with it as he planted it at Monticello. The Ohio Pawpaw Growers' Association lobbied for the pawpaw to be the Ohio state native fruit in 2006; which was made official in 2009.

The pawpaw fruit is quite popular, but its shelf life is almost non-existent, because it ripens to the point of fermentation very quickly. The shipping and storage problem has largely been addressed by freezing. Some people who wish to preserve the fruit for future use do so by dehydration, making it into jams or jellies, or pressure canning by using the numerical values for bananas. In Southern West Virginia pawpaws are made into a native version of banana nut cake or fruit cake. They are also baked inside canning jars, with the lids heat-sealed to keep the food for at least one year.

The pulp of the pawpaw can be used in baked desserts, fresh pawpaw drink or drink mixtures (pawpaw, pineapple, banana, lime, lemon and orange tea mix), and it is known that people have used it to make country wine. In many recipes calling for bananas, the same amount of pawpaw can be used in the place of bananas.

NOTE: The community of PawPaw Michigan, was named after the river, which was named after the fruit.

Here are some delicious recipes made with pawpaws for you to try. Enjoy.


Pawpaw Cream Pie

Serves 6 to 8.

3/4 c. sugar
1/3 c. flour or 1/4 c. cornstarch
3 egg yolks, slightly beaten
1 c. milk
1 c. light cream
1 c. pureed pawpaw pulp
3 egg whites
3 Tbsp. sugar
pinch of salt
1 baked 9-inch pastry shell

Combine sugar and flour or cornstarch. Add the beaten egg yolks, milk, and cream.
Mix well and add pawpaw pulp. Cook and stir constantly over low heat until thickened. Cool.

Make a meringue by beating the egg whites stiff with 3 Tbsp. sugar and a pinch of salt.
Pour custard into a baked pastry shell and cover with meringue.
Bake in a moderate oven (350° F) for 12 minutes or until meringue is browned.


Pawpaw Nut Cake

1 3/4 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1 Tbsp. lemon juice
1/2 c. shortening
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. pureed pawpaw pulp
1/2 c. chopped pecans or hickory nuts
3 egg whites, beaten stiff

Sift first four dry ingredients together.
Combine milk and lemon juice and set aside to sour.
Cream shortening, add sugar gradually, and beat until fluffy.
Beat in eggs, one at a time. Add vanilla.
Then add dry ingredients alternately with pawpaw puree and soured milk.
Fold in the beaten egg whites and the chopped nuts.
Pour into two lightly greased and floured 9-inch layer cake pans.
Bake in a moderate oven (350°F) 35 to 40 minutes. Frost with:

Lemon Butter Frosting

1/2 c. butter
1 Tbsp. lemon juice
grated lemon rind
1 lb. confectioners' sugar
6 Tbsp. cream (approximately)

Cream the butter until fluffy, using an electric mixer.
Blend in the lemon juice and a small amount of grated lemon rind.
Add the confectioners' sugar gradually along with enough cream to make a
frosting of the right spreading consistency.
Run the beaters long enough to make the frosting very fluffy.
Garnish the top of the frosted cake with a grating of lemon rind.


Pawpaw Preserves

12 pawpaws (about 5 lbs)
2 c. water
3/4 c. sugar
1 lemon
1 orange

Peel pawpaws. Put in kettle with water, without removing seeds. Boil until soft, then put through a sieve.
Add sugar and juice of orange and lemon. Boil until thick. Grated rind of orange or lemon may be added. Put in sterilized jars and seal.