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Author Topic: How do you prepare paw paw fruit?  (Read 269 times)

CherimoyaDude

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How do you prepare paw paw fruit?
« on: September 04, 2020, 12:36:58 AM »
Finally tried one, it was OK - sweet banana with a hint of cherimoya, and zero acidity. I found myself wishing I was eating a cherimoya instead or something with better acid balance - does it go well with lime juice? Some other preparation? Are there cultivars with acidity?

usirius

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Re: How do you prepare paw paw fruit?
« Reply #1 on: September 04, 2020, 04:44:18 AM »
I think you are with the word "preparing" not asking for recipes here, I think you are asking for the taste impression.

I think that Pawpaws taste like a mixture of melon, banana, mango and a little bit of pineapple. I think the melon taste predominates, but I have friends who think the mango taste predominates, others think it tastes like a mixture of banana and passion fruit. Of course there are differences between the varieties in taste, fruit size and the ratio of seeds to pulp. In any case, they have fewer seeds than cherimoya, I think. They are also not as juicy as a ripe cherimoya, but more creamy. The taste of a cherimoya I would describe as a mixture of pineapple, some melon, some strawberry and banana. I can't taste the mango, but I can with pawpaw. By the way, there are also pawpaws with an unpleasant aftertaste or taste, especially the Sunflower variety. But I don't know any Paw-Paw variety with fruit acid.
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Triloba Tracker

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Re: How do you prepare paw paw fruit?
« Reply #2 on: September 04, 2020, 10:05:45 AM »
No...... there is no acidity with pawpaw.
That is one if its unique (for North America) qualities.
It has almost no similarities to a cherimoya in my opinion. (though i have had some with "bubblegum" flavor that could be construed as cherimoya).
It's a super custardy fruit with no acid. in early stage it has a hard-to-describe "tutti frutti" taste. In the later stages it totally changes and becomes caramel with little to no fruitiness.

I think it goes great with ginger. It absolutely shines with dairy/cream/ice-cream.

I think i read an article with a chef who did mention using lemon juice or some citrus with it. In my mind this doesn't sound very appealing, but i also wouldn't have suspected the ginger synergy which is amazing.
« Last Edit: September 04, 2020, 10:11:30 AM by Triloba Tracker »

CherimoyaDude

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Re: How do you prepare paw paw fruit?
« Reply #3 on: September 04, 2020, 11:16:21 AM »
Ah OK interesting that there is never any acidity. More like sapote than cherimoya then

Triloba Tracker

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Re: How do you prepare paw paw fruit?
« Reply #4 on: September 04, 2020, 11:20:10 AM »
Ah OK interesting that there is never any acidity. More like sapote than cherimoya then

Yes, white sapote is a decent comparison (vanilla custard-like). Mamey sapote perhaps ....no acidity and can be very sweet.

Durian is similar too, and also in the quality that many people just can't eat many pawpaws in a short period of time. They're quite rich, like durian.

CherimoyaDude

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Re: How do you prepare paw paw fruit?
« Reply #5 on: September 04, 2020, 09:32:40 PM »
What are the best varieties? I remember that Har said the best paw paws were up there with the best cherimoyas in his annona rankings

Gogu

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Re: How do you prepare paw paw fruit?
« Reply #6 on: September 04, 2020, 10:41:47 PM »
i always imagined that pawpaw would have some tang to it. especially with the mango comparisons.

Triloba Tracker

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Re: How do you prepare paw paw fruit?
« Reply #7 on: September 05, 2020, 10:12:26 AM »
What are the best varieties? I remember that Har said the best paw paws were up there with the best cherimoyas in his annona rankings

Recent/perennial winners of the Ohio Pawpaw Festival contest are ones like
Shenandoah
Susquehanna
KSU Chappell (not a winner yet due to being new but highly regarded)
Jerry’s Big Girl
Maria’s Joy
Benny’s Favorite



 

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