Cooking with pawpaws: recipes and more!
During late summer, the pawpaw is harvested for their sweet custard-like texture and unique flavor, many describing it as a cross between a mango and a banana. With such a sweet and distinct flavor, this fruit is perfect for a variety of recipes! Their sweet fruity flavor is used to make desserts like pies, ice creams, preserves, and custards. When paired with other seasonings and oils, pawpaws are an excellent ingredient for marinades, vinaigrettes, and barbecue sauces.
Enjoy the the fruit by itself or try making one of these easy recipes below. Be sure to tag Tree Pittsburgh on Facebook to share your favorite creations and recipes!
Before cooking, make sure your pawpaw is ripe. A ripe fruit is soft to the touch, much like a peach. The smooth and creamy purée-like texture makes it easy to separate from the seed.
Pawpaw Barbeque Sauce
Source: Joyce Pinson, Friends Drift Inn (also image source)
Yield: 1 quart
Cook time: 30 mins
- 2 cups ketchup
- 1/2 cup sorghum
- 1/2 cup apple cider vinegar
- 1 cup water
- 4 fresh paw paws peeled and deseeded
- 1 cup of brown sugar, packed
- 1 sweet onion minced
- 1 teaspoon crushed cayenne pepper flakes
- In a heavy saucepan combine all ingredients
- Mix with an immersion blender (boat motor) until smooth
- Bring to boil, stirring constantly
- Reduce heat to simmer, and cook down for about 30 minutes until medium thick constancy
Source: Kentucky State University
Yield: 1 loaf
Cook Time: 50 mins
- 1 cup pawpaw puree
- 1/3 cup shortening
- 2/3 cup sugar
- 2 eggs
- 1¾ cup flour
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 3/4 tsp. salt
- Cream shortening, add sugar gradually, and beat until fluffy
- Add eggs, one at a time, beating well after each addition
- Beat in pawpaw puree
- Sift together remaining dry ingredients and add in four portions, beating smooth each time
- Pour batter into a greased, floured loaf pan (8x4x3-inches) and bake in a moderate oven (350oF) for about 50 minutes, or until a toothpick inserted into the loaf comes out clean
- Cool on rack before slicing, serve slices buttered or with cream cheese.
Note: To vary this recipe, add 1 tsp. pumpkin pie spice, 1/2 cup chopped pecans, and 1/2 cup candied orange peel
- 12 pawpaws (about 5 lbs.)
- 2 cup water
- 3/4 cup sugar
- 1 lemon
- 1 orange
- Peel pawpaws
- Put in kettle with water, without removing seeds. Boil until soft, then put through a sieve
- Add sugar and juice of orange and lemon. Boil until thick. Grated rind of orange or lemon may be added
- Put in sterilized jars and seal
Want to learn more about this native fruit? Check out Tree Pittsburgh’s Pawpaw Fest—introducing pawpaws to dinner tables once again and come to Tree Pittsburgh’s Arbor Aid and Pawpaw Fest to experience the magnificent pawpaw for yourself! There will be a variety of pawpaw related speakers, food, games, and products for everyone to enjoy.