Chef Tawnya Brant describes pawpaws as a delightful surprise that can be found growing in Canada. Known for their tropical flavor, she likens them to a mix of banana, mango, and pineapple with a creamy texture that turns caramel-like when ripe. These fruits, shaped like a “little alien banana,” were once plentiful in North America but became less common due to land clearing for agriculture.
Pawpaws are not widely recognized because of their short shelf life and delicate nature, making commercial cultivation challenging. Brant, a Mohawk chef, discovered pawpaws a decade ago and hopes to see more people enjoy this unique fruit. Thomas Mathias, a farmer, shared that llama manure is key to successfully growing pawpaws on his farm.
Beth Secord, Mathias’s sister, described pawpaw trees as striking with large leaves and exotic flowers. Their farm yields 250 to 300 pounds of fruit annually, attracting increasing interest from consumers. Secord envisions a future where pawpaws regain popularity and become a backyard staple. Brant recommends exploring farmers’ markets or pawpaw festivals to taste these fruits, cautioning against eating the skin or seeds due to toxicity.