The pawpaw fruit can be anywhere between 3-16 cm long with a weight ranging between 200-400 g, and is commonly eaten raw. People generally characterize the pawpaw fruit to taste like a mixture of a banana, mango, and pineapple. The skin and seeds of the fruit are not meant to be eaten. At room temperature the fruit has a shelf life of about 2-3 days. When refrigerated, the fruit has a shelf life of about 3 weeks. When ripe, the skin will vary in colors of green to dark brown; the inside will be a cream white to a bright yellowish orange.

The table below shows a nutritional comparison of pawpaw, peaches, and apples.

If the pawpaw fruit sound like something you'd like, here are a few recipes to try!

Pawpaw Cream Pie
¾ c. sugar
1/3 c. flour or ¼ c. cornstarch
3 egg yolks, slightly beaten
1 c. milk
1 c. light cream
1 c. pureed pawpaw pulp
3 egg whites
3 Tbsp. sugar
Pinch of salt
1 baked 9-inch pastry shell                                                                                                                                                                      Combine sugar and flour or cornstarch. Add the beaten egg yolks, milk, and cream. Mix well and add pawpaw pulp. Cook and stir constantly over low heat until thickened. Cool. Make a meringue by beating the egg whites stiff with 3 Tbsp. sugar and a pinch of salt. Pour custard into a baked pastry shell and cover with meringue. Bake in a moderate oven (350o F) for 12 minutes or until meringue is browned. Serves 6 to 8.

Pawpaw Bread
1 c. melted butter
2 c. sugar
4 eggs
2 c. pawpaw pulp
1 Tbsp. lemon juice
4 c. sifted all-purpose flour
2 tsp. baking powder
3 c. pecan pieces plus 16 pecan halves
Preheat oven to 375o F. Grease two 9x4x2-inch loaf pans. Beat together butter, sugar, and eggs. Add and beat in the pawpaw pulp and lemon juice. Sift the flour and baking powder together, and stir them into the batter. Stir in the pecans and scrape the batter into the loaf pans. Garnish each loaf with 8 pecan halves, and bake for 1 hour and 15 minutes. The top corners of the loaf will burn, but that adds flavor and character.

Stuffed Pawpaw
1 kg minced beef
1 teaspoon crushed garlic
Salt and pepper
1 large firm green paw-paw
Brown the minced beef in a pan with a little oil, stirring through garlic, and salt and pepper to taste.
Remove from the heat, take out the mince and place in a bowl, leaving as much oil in the pan as you can.
Slice the paw-paw in half, scoop out the seeds and fill the hollow with the seasoned mince.
Bake in a medium heat oven for about an hour, basting with the oil from the pan from time to time.
Serve with a gravy of your choosing.

Pawpaw fruit salad
5-6 apples
8 bananas
1 c. pecans
2 lg. cans peaches & juice
2 reg. cans pineapple chunks
2-3 c. sugar
7 oranges
2 (10 oz.) jars cherries
2 sm. cans pears
Slice and dice all of above and mix together in a large bowl. Add sugar. Refrigerate. Best next day