Pawpaw, paw-paw, so many ways to spell it!
One’s in the fridge — the other I let continue to ripen.
Was told it should be yellow with brown spots, the way a banana should be when it’s ready to eat.
The smell of the fruit was pineapple-kiwi-banana, but the acid smell decreased as the fruit ripened.
Maybe I was precipitous, but here’s the state of it when I decided to cut it open:
Was difficult to cut open — I couldn’t quite understand why, until I had fully pulled it apart: aha! It has great big seeds that don’t slice easily!
Next step: scoop out the flesh, and separate the seeds from the flesh:
Took a taste. It’s delightful! For people who like to start the morning with a smoothie, this is the perfect ingredient. More protein than most fruit, lots of fibre and minerals. Tasty, but not too strong for first-thing-of-the-day.
Felt like there was an ingredient in my fridge that would complement the flavour, so I added some coconut milk (no sulfites!):
Was very delicious. I read up some more about it on wikipedia, and discovered that it’s not a fruit that can be put in a cool place to store: it doesn’t last long that way. But the flesh of it does freeze well! Something else for the Smoothie Set to consider.
I saved the seeds. I’ll take the other one out of the fridge to ripen, now. And I’ll save the seeds from it, too. They’re quite large — reminded me of ackee seeds, but they’re not of the same family.
I don’t know if the climate along the Northumberland Strait in Nova Scotia will support pawpaws, but there’s only one way to find out… and that’s to give my Dad some seeds! It’s an understory tree, so could potentially grow in his forested area. The one caveat I heard from Lorraine Johnson is that you need three trees to ensure fertilization of the flowers.
Oh. The flowers don’t smell nice — kinda one of those carrion-fly fertilized plants.
We’ll see! Dad, are you in? I’ll give you the seeds at Christmas.