Signup to receive email updates

or follow our RSS feed

follow our RSS feed

Blog Banner

Know How, Know More

Connecting You with Your Food, Farmers and Community
PawPaw 006

Unfamiliar Fruit: Pawpaw

Consider starting your blog reading today with the agriculture perspective about pawpaws - Pawpaws, a Native Fall Fruit Taste Delight – from our Small Farms educator, Doug Gucker.

A fun thing about being a dietitian is learning about new foods. Pawpaws are certainly not a fruit I was familiar with, so a big thank you to Doug for bringing in a pawpaw for me to sample and photograph.

From what I experienced eating a pawpaw, I thought its sweet aroma was tropical, like a pineapple. Its texture was soft like a banana, and slippery like a mango. Its taste is something all of its own, and something I have difficulty describing. Overall, I enjoyed my sample.

While not much nutritional information is available, Kentucky State University Cooperative Extension shows pawpaws have a similar nutritional profile to other fruits. It is a source of carbohydrates, fiber, and vitamins and minerals, including vitamin C, potassium, and magnesium.

  • Buy: Although native to the U.S., pawpaws are not commonly sold in stores. If you decide to grow a tree or find someone who has pawpaws, look for ripe fruit with a slight softness, like a peach or mango, and a pleasant, sweet aroma.
  • Price: I have not seen pawpaws sold, and cannot gauge a price. Feel free to leave a comment on this blog if you know a price on pawpaws in your area.
  • Store: Once ripe, use pawpaws within a few days. Refrigerating may lengthen shelf-life.
  • Eat: Of recipes I have seen, pawpaws are used pureed. Try some of the recipes from the Reference list, and send pictures of any you try.


Please share this article with your friends!
Share on Facebook Tweet on Twitter Pin on Pinterest


Email will not display publicly, it is used only for validating comment