I have just discovered the fruit of the gods—the pawpaw. Creamy, silky, sweet but not too much so. It is my new favorite fruit.
Since I met my husband, he has lamented that we don’t have pawpaw trees. Are you asking: pawpaws? What are they? I had never heard of them until I met Jim but they are so scrumptious that I want to learn. And it is pawpaw season!
A quick web search told me that they are native to the temperate woodlands of the eastern U.S. That includes Indiana, where I grew up, and Kentucky, where I now live. Another name for the pawpaw is the Hoosier Banana. It is the largest edible fruit native to America. Shaped liked a large egg, it can weigh five to 16 ounces. Its green skin turns black when ripe—much like an avocado which you peel the same way.
So what about the taste? I think it’s like a combination of a peach, mango and banana. This morning I was sucking off the pulp stuck to the large seeds because I couldn’t stand the thought of even a small bit of it going to waste.
During my web search, I discovered that Kentucky State University is hosting a pawpaw conference Sept. 9 and 10, concluding with a Pawpaw Extravaganza meal Saturday evening. Two days letter, I received an unexpected invitation to attend and cover it for this blog. You can bet I accepted that invitation. So look for a detailed report of what to prepare with pawpaws, along with photos, next week. In the meantime, see if you can find pawpaws where you live.