Chef Tawnya Brant describes pawpaws as a tropical delight that can be found growing in Canada. With flavors reminiscent of banana, mango, and pineapple combined in a custardy texture that turns caramel-like when ripe, the pawpaw is a unique and flavorful fruit. Native to North America, pawpaws were once widely cultivated by Indigenous communities but declined in availability due to deforestation for agriculture. Despite their delicious taste, pawpaws have limited popularity due to their short shelf life and susceptibility to bruising.
To grow pawpaws successfully, farmer Thomas Mathias suggests using llama manure to aid in pollination. Mathias, of Mathias Farm in Ontario, experimented for 11 years before successfully harvesting fruit. The farm, run by Thomas and his sister Beth Secord, produces about 250 to 300 pounds of pawpaws annually, selling them for $20 per pound. The fruit’s popularity is increasing, with customers returning for more and spreading the word to others.
Pawpaws are now gaining attention with festivals and markets showcasing this unique fruit. Brant recommends using pawpaws in various dishes, like salad dressings and sauces, cautioning that their rich flavor should be used sparingly. Eaten fresh, pawpaws should be consumed without the skin or seeds, which are toxic. Brant, who is cultivating her own pawpaw trees, looks forward to sharing the joy of this “treasured little gift” with others once her trees mature.