In Canada, the pawpaw fruit, with its tropical taste, is a hidden gem according to chef Tawnya Brant. She describes it as a blend of banana, mango, and pineapple flavors with a custardy texture that turns caramel-like when ripe. The fruit, resembling a short, chubby, oval-shaped banana with large seeds, was once widespread in North America but diminished due to deforestation for agriculture.
Pawpaws are relatively unknown due to their short shelf life and susceptibility to bruising, making commercial harvest and sale challenging. Despite these challenges, interest in pawpaws is increasing, with some orchards in Ontario, British Columbia, and Quebec producing fruit in the fall.
Thomas Mathias, from Mathias Farm in Ontario, shared his experience cultivating pawpaws using llama and horse manure to attract pollinating blue bottle flies. The fruits, described as sweet, juicy, and healthy by Mathias and his sister Beth Secord, yield around 250 to 300 pounds annually.
While pawpaws are gaining popularity, their availability is still limited, primarily found at farmers’ markets or festivals. Brant advises using pawpaws in various culinary creations but warns against consuming the toxic skin and seeds. She is excited about her growing pawpaw trees and looks forward to sharing this unique fruit with more people, considering it a “treasured little gift” worth savoring annually.