This is the one pawpaw recipe you simply can’t go wrong with.
Simply Recipes / Melanie Tienter
For years, it seemed like barely anyone knew what pawpaws were.
People are pawpaw-curious, and they want to learn more about North Americas largest native fruit.
Simply Recipes / Melanie Tienter
Are you one of those people?
Get set, because pawpaws are not just a thing you’re able to eat.
Theyre a way of seeing the world.
Simply Recipes / Melanie Tienter
Once you know about pawpaws, it seems anything is possible.
What Are Pawpaws?
Simply Recipes / Sara Bir
If pawpaws are so great, why dont we see them in grocery stores?
Simply Recipes / Sara Bir
Thats the rub, my friend.
Pawpaws have an alarmingly short shelf life, and are extremely delicate when ripe.
Once I came across my first pawpaw, I was a goner.
Simply Recipes / Melanie Tienter
I even wrote a whole book ofpawpaw recipes.
October is the poignant turning of their leaves to yellow-gold.
Eat your first pawpaw out in the woods, if you’re free to.
Simply Recipes / Sara Bir
Its a messy, feral experience youll never forget.
Then I set to making a flurry of pawpaw recipes.
Pawpaw pudding, a classic Appalachian recipe.
Simply Recipes / Sara Bir
With a food processor, it takes only minutes to blitz the batter together.
If you have only a few pawpaws, pawpaw pudding is a worthy recipe.
This recipe will not work with papaya, only with North American pawpaw (Asimina triloba).
If you cant find fresh pawpaws where you live, you canorder the frozen pulp online.
Use butter or cooking spray to grease an 8 x 8-inch baking dish, preferably glass or ceramic.
With the machine running, add the pawpaw-buttermilk mixture through the feed tube.
Turn off the machine, scrape down the sides, and add the melted butter with the machine running.
Your batter should have the consistency of pancake batter.
Pour the batter into the greased dish.
As it bakes the pudding may puff up, then deflatethis is normal.
The edges will brown and the center will be flat, shiny, and amber-colored.
Set on a wire rack to cool (the pudding will collapse as it cools).
Serve at room temperature with creme fraiche or whipped cream.
The pudding will keep for 2 to 3 days at room temperature.
I suppose you could refrigerate it, but it tastes better at room temperature.
