Be careful picking it, lest you prick a raw paw.
Next time, beware.
@Dorabella I’m reading a book set partly in Jamaica (C.S. Forester’s Lieutenant Hornblower), which refers to pawpaws. They must be papayas and not American pawpaws, since they’re in the tropics where papayas are very common.
As for commercial growing of fruits in the Annona family, it’s happening in the tropics and subtropics. I have a can of guanabana (soursop) “nectar” that might be from Puerto Rico, since the label says Goya of Puerto Rico but isn’t specific as to where the fruit was grown. And I’ve seen cartons of soursop shake from Thailand.
I planted three pawpaw trees about 15 years ago, and they became mature enough to start producing fruit three years ago. Last fall, I used a banana bread recipe, swapping out the bananas for pawpaw pulp, and it turned out really good. I was amused to discover that the yellow pawpaw pulp turned pink once it was cooked.
Nice pix!
This pawpaw pudding recipe looks pawlicious.
Paw paw purveyor provides products, pulp! Perfection!
The city of Toronto uses serviceberry/saskatoon berry trees for landscaping (at least here in North York); they should be ready in a couple of weeks.
There’s a man in my area who gives away pawpaw seeds, and he announces on Facebook a day or two ahead when he will be available for pawpaw tastings, and a fruit giveaway. I tried to grow it back in my homeowner days, but the tree has a very long and extremely fragile taproot and I never could get those things to “take.”
I’ve never been to one of these tastings, but I should try to make it some day.
I understand that they do not transport well, and that’s why they are seldom commercially available. You don’t even see Brandywine tomatoes at the farmer’s market for the same reason, although they are easy to grow.