The Pawpaw Patch - Making It Grow

Pawpaw is an excellent food source. It exceeds apple, peach and grape in most vitamins, minerals, amino acids, and food energy value. Pawpaw fruits are best eaten fresh when fully ripe. The intense tropical flavor and aroma may also be useful for developing processed food products (blended fruit drinks, baby food, ice creams, etc.). The flesh purees easily and freezes nicely. Pawpaw easily substitutes in equal part for banana in most recipes.
Fruits are oblong to cylindrical berries that are typically 1 to 6 inches long, 1 to 4 inches wide and weigh from 7 to 14 ounces. The fruit of some cultivars may weigh close to 3 pounds. They may be borne singly or in clusters that resemble the "hands" of a banana plant (Musa spp.). It has a thin green skin and yellowish flesh. This highly aromatic fruit has a ripe taste that resembles a creamy mixture of banana, mango and pineapple. Ripe fruit turns yellowish-black resembling an over-ripe banana in look, texture and somewhat in flavor. The flesh is rich and sweet with a custard consistency.
To learn more about this unique fruit, Host of SCETV's "Making It Grow" and Clemson Extension Agent Amanda McNulty travels to the Clemson Musser Fruit Research Center. Here,  Dr. Greg Reighard, a Professor in the Department of Plant and Environmental Sciences, is conducting research on Pawpaws and even has some ready to sample.

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