Pawpaw, or Asimina triloba, is a small deciduous tree from eastern North America that produces the largest edible fruit native to the region. The fruit is oblong, about the size of a small mango, and grows in clusters like a hand of bananas. When ripe, it’s pale yellow-green with soft, custard-like flesh inside.
Picking
Pawpaws are ready to pick from mid-September to mid-October in the Netherlands, though the season can shift by a week or two depending on the variety and weather. The most reliable way to tell if a fruit is ripe is by feel—it should give slightly under gentle pressure, like a ripe avocado or peach. A sweet, fruity smell is another sign, and the fruit should come away easily when you cup it in your hand and give a gentle tug. If it resists, leave it on the tree.
Don’t pull hard, as neighbouring fruit in the cluster can bruise or fall. Ripe pawpaws are delicate and bruise easily, so carry them in a single layer in a shallow box or tray. The best time to pick is during the cooler hours of the day, when the fruit is firmer. Some varieties ripen earlier than others, and farms often grow several together since pawpaws need two genetically different trees for good fruit set. Always check the farm’s information before visiting, as pawpaws are still rare in Dutch pick-your-own farms.
At home
Wipe or rinse the fruit just before use—don’t wash it before storing. To prepare, halve the pawpaw lengthwise, scoop out the pale yellow to orange flesh with a spoon, and remove the large brown seeds. The skin is bitter and not eaten, and the seeds contain toxic compounds, so avoid chewing or swallowing them.
Pawpaws don’t keep long. Fruit that’s just starting to soften will ripen at room temperature in 1–3 days. Once ripe, it can stay at room temperature for another day or two, or in the fridge for up to a week. For longer storage, scoop out the flesh, remove the seeds, and freeze it in airtight containers. A little lemon juice helps prevent browning. Frozen pawpaw puree keeps for about six months and works well in smoothies, ice cream, or baking, though the texture won’t be the same as fresh.
Don’t try canning or drying pawpaws—the flavour is lost, and there’s no tested safe method for preserving them whole or as puree.
Pawpaw smoothie
A quick way to use ripe pawpaw is in a smoothie. This recipe makes one large or two small servings.
Ingredients:
- 200 g pawpaw flesh (seeds removed)
- 200 ml yogurt or milk
- 1 tsp honey (optional)
Method:
- Blend the pawpaw flesh with the yogurt or milk until smooth.
- Taste and add honey if you like it sweeter.
- Serve immediately.
Pawpaw ice cream
This ice cream has a creamy, tropical flavour. The recipe makes about 500 ml.
Ingredients:
- 300 g pawpaw puree (seeds removed)
- 200 ml double cream
- 100 g sugar
- 1 tbsp lemon juice (optional)
Method:
- Blend the pawpaw flesh until smooth.
- Whisk the cream with the sugar until soft peaks form.
- Fold the pawpaw puree into the cream, then add lemon juice if using.
- Freeze in an ice cream maker according to the manufacturer’s instructions, or freeze in a shallow container, stirring every hour for 3–4 hours to prevent ice crystals.
Pawpaw margarita
A creamy, fruity twist on a classic margarita. This makes one glass.
Ingredients:
- 60 ml pawpaw puree
- 45 ml tequila
- 20 ml triple sec
- 20 ml lime juice
- 10 ml agave syrup
- Ice
- Salt for the rim (optional)
Method:
- If you want a salt rim, rub a lime wedge around the edge of the glass and dip it in salt.
- Shake all the ingredients with ice until well chilled.
- Strain into the glass and serve.
For a non-alcoholic version, replace the tequila and triple sec with 30 ml orange juice and 30 ml sparkling water. Add the sparkling water after shaking.