In Canada, pawpaw fruit, often likened to a tropical flavor, is a rare delight according to chef Tawnya Brant. The Mohawk chef describes it as a blend of banana, mango, and pineapple with a creamy texture reminiscent of caramel as it ripens. Pawpaws, native to North America for centuries, were once abundant but have become scarce due to deforestation for agriculture. Despite their delicious taste, pawpaws are not widely known due to their short shelf life and susceptibility to bruising, making commercial distribution challenging.
Chef Brant, intrigued by the fruit a decade ago, envisions a resurgence of pawpaws. Thomas Mathias, a pawpaw cultivator, shares his journey of experimenting for over a decade before successfully growing the fruit. The secret to pollination, according to Mathias, involves utilizing llama manure to attract pollinating flies. His farm in Ontario yields about 250 to 300 pounds of fruit annually, sparking increasing interest among consumers.
Beth Secord, Mathias’s partner, appreciates the rising demand for pawpaws and hopes more people will experience this unique fruit. She notes that customers are drawn to the sweet and juicy taste, leading to repeat purchases and positive word-of-mouth.
Brant suggests seeking pawpaws at farmers’ markets or pawpaw festivals that occur in early October. While pawpaws can be used in various culinary creations, caution is advised due to their intense flavor. Consuming the fruit fresh is a popular choice, but it is essential to avoid the skin and seeds, which are toxic.
Brant aspires to share her homegrown pawpaws with others, viewing them as a cherished annual gift worth savoring and sharing with the community.
