Pawpaws grow here in the Eastern and Southern United States, about 26 native states. They are the largest edible fruit in the United States, and can weigh in up to a pound . Also, they were referred to by some as the "Indian Banana". Other nicknames include "poor man's banana, Kentucky banana, and American custard apple". Pawpaws are a delicious and fragrant fruit, which taste like a cross between a banana and a mango to some, with subtle hints of melon and pineapple. The pulp is very unctuous and custard-like, very much like an avocado, a perfect consistency for smoothies.
Pawpaws are also a suitable substitute for bananas for certain recipes. They have about 2 grams of fat per serving, and a host of vitamins and minerals including 130% of the RDA for manganese. There are a plethora of other essential nutrients, some surpassing that of apples, oranges and bananas in some areas, upwards of 100 times! Quite an American Super fruit huh!
The seeds of the Pawpaw, which resemble kidney beans, are not poisonous, but are toxic if eaten, and can possibly cause some gastrointestinal issues like upset stomach or diarrhea. Be sure to REMOVE them before blending or using in any recipe. The shelf life of a Pawpaw is only several days once fully ripened, but will keep for a week if refrigerated. They may be pureed and frozen however, so do not despair.
My first recipe using Pawpaws is the feature of this article, a pound cake. My brother in law, J.R brought me this wonderful batch of goodness and I am super thankful that he thinks of me when coming across new and different items for me to use in my passion for cooking. He also provides me with wild game and fish, many of which are featured on my blog. I received rave reviews and my family members are waiting for the next one. I will be making several more to share during this harvest season ( which runs roughly from late August to Mid-October) before freezing some for more fragrant and fabulous dishes in the future!
3 1/2 c. cake flour, sifted
1 1/2 tsp. double acting baking powder
1/4 tsp. kosher salt
2 c. sugar
6 large eggs
1 c. softened butter, salted or unsalted
1/2 c. milk
1/4 c. mashed Pawpaw pulp*
2 tsp. lime juice
1 tsp. fresh lemon juice
1/4 tsp. good quality vanilla extract
Preheat oven to 350*F.
Combine dry ingredients until well blended.
In another bowl, cream sugar, eggs, butter, milk, and pulp.
Add juices and extract.
Mix in flour in two batches, careful not to overwork batter, producing a tough cake.
Pour into a greased and floured bundt pan, tapping on hard surface to release any air pockets.
Bake until toothpick or skewer inserted comes out clean, about 55 minutes.
Let cool for about 10 minutes, then transfer to wire rack to cool completely.
1 c. confectioner's sugar
2 tbsp. butter
2 tbsp. milk, more or less for desired consistency
1/4 tsp. vanilla extract
zest of one lemon
pinch of salt
In a medium bowl, combine confectioner's sugar, butter, vanilla and salt.
Add milk slowly until you reach the desired consistency.
Fold or stir in lemon zest.
Spread or pour over cooled cake.