So, you’ve heard the whispers. The pawpaw. America’s forgotten fruit. A creamy, custardy secret hiding in plain sight. And guess what? You can actually go pick your own in the Netherlands. Yes, really. Several farms across the country have caught on to this tropical-tasting treasure, and they’re inviting you to come get your hands sticky.

The Pick-Your-Own Pawpaw Adventure

First off, pawpaws don’t grow on trees. They grow on small, tropical-looking trees with big, droopy leaves that scream “I’m not from around here.” The fruit itself looks like a lumpy, green mango that’s had a rough night. Don’t be put off by its looks. The magic is inside.

When picking, the golden rule is: don’t yank. Pawpaws ripen on the tree and then fall off when they’re ready. So, you’ll mostly be doing “ground patrol”—gentle picking from the grass. A ripe pawpaw will yield slightly to the gentle pressure of your thumb, like a perfectly ripe avocado. It should smell faintly of tropical fruit and vanilla. If it’s hard as a rock, leave it. It will ripen at home on your counter in a day or two.

Bring a shallow basket or a cardboard box. These fruits bruise like a poet’s ego. And spare a moment to look up. The pawpaw tree is a beautiful thing—its maroon flowers in spring are weird and wonderful, like tiny alien blooms. It’s a whole family outing: kids love the scavenger hunt feel, and adults love the smug satisfaction of finding the best specimens.

Getting Them Home (and Into Your Belly)

Once home, you’ve got a window of about three days of peak perfection. The flesh is pale yellow, creamy, and studded with large, dark brown seeds that look like giant lima beans. Do not eat the seeds. They’re not poison-dangerous, but they taste like medicine and will ruin your vibe.

Scoop out the flesh with a spoon. It’s that easy. No peeling, no coring. Just scoop and go.

Recipes for Your Pawpaw Haul

Because pawpaw is a tropical-tasting fruit (think mango-banana-cantaloupe with a hint of pineapple), it’s wonderful raw, but two recipes will make you the hero of dinner.

Recipe 1: Pawpaw & Ginger Simple Syrup Sundae

Ingredients:

  • 2 ripe pawpaws, scooped (about 1 cup of flesh)
  • ½ cup water
  • ½ cup sugar
  • 1 thumb-sized piece of fresh ginger, peeled and sliced thin
  • Vanilla ice cream
  • Crushed shortbread or toasted pecans

Instructions:

  1. Mash the pawpaw flesh with a fork until fairly smooth. Set aside.
  2. In a small saucepan, combine the water, sugar, and ginger slices. Bring to a simmer, stirring until sugar dissolves. Turn off heat and let steep for 10 minutes.
  3. Strain out the ginger. Stir the pawpaw puree into the syrup. Let cool.
  4. Scoop ice cream into bowls. Drizzle generously with the pawpaw ginger syrup.
  5. Top with crushed shortbread or pecans. This is not a subtle dessert. It is a celebration.

Recipe 2: Creamy Pawpaw & Coconut Curry (Yes, really.)

Ingredients:

  • 2 large ripe pawpaws (about 1.5 cups flesh)
  • 1 can full-fat coconut milk
  • 1 tablespoon red curry paste (adjust to taste)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon coconut oil
  • Juice of 1 lime
  • Salt to taste
  • Cooked jasmine rice
  • Fresh cilantro and chili flakes for garnish

Instructions:

  1. In a blender, puree the pawpaw flesh with half the coconut milk. Set aside.
  2. Heat coconut oil in a pan over medium heat. Sauté onion until translucent (5 min). Add garlic and cook 1 minute more.
  3. Stir in the red curry paste and cook for 1 minute until fragrant.
  4. Pour in the pawpaw-coconut puree and the remaining coconut milk. Stir well. Simmer gently for 8-10 minutes, until slightly thickened.
  5. Remove from heat. Stir in lime juice and salt.
  6. Serve over jasmine rice. Top with cilantro and chili flakes. It’s creamy, fruity, and surprisingly savory. Your dinner guests will be baffled in the best way.

Cocktail: The Pawpaw Colada

Ingredients:

  • 1 ripe pawpaw (about ½ cup flesh)
  • 2 oz white rum
  • 2 oz coconut cream (like Coco López)
  • ½ oz fresh lime juice
  • ½ cup crushed ice
  • Pineapple wedge and cherry for garnish

Instructions:

  1. Scoop the pawpaw flesh into a blender.
  2. Add rum, coconut cream, lime juice, and crushed ice.
  3. Blend until smooth and creamy.
  4. Pour into a chilled glass. Garnish with a pineapple wedge and a cherry.
  5. Drink outside. Preferably while wearing sunglasses and pretending you’re on a beach. It’s gorgeous, tropical, and the pawpaw makes it silky in a way pineapple alone just can’t.

One Last Thing

Pawpaws are a fleeting treasure. They’re not in supermarkets. They don’t ship well. But if you visit a “pluktuin” (pick-your-own farm) in the Netherlands in late September or early October, you might just find them. Go with friends. Make a mess. Eat dessert first. That’s the pawpaw way.