A renowned chef extols the virtues of pawpaw, a tropical-tasting fruit that surprises many by growing in Canada. Chef Tawnya Brant describes pawpaw as a delightful blend of banana, mango, and pineapple flavors with a creamy texture that turns almost caramel-like as it ripens. Native to North America for centuries, pawpaws were once prevalent across various regions but declined due to deforestation. Despite their unique taste, pawpaws remain relatively obscure due to their short shelf life and susceptibility to bruising, making commercial cultivation challenging.
Thomas Mathias, a farmer from Ontario, shares his experience of cultivating pawpaws using llama and horse manure to attract pollinators. The fruit’s unique appeal has garnered interest from consumers, with many returning for more after their initial taste. Beth Secord, Mathias’s sister, notes the increasing demand for pawpaws and envisions a resurgence in popularity, even suggesting having pawpaw trees in personal gardens.
Chef Brant recommends exploring farmers’ markets or attending pawpaw festivals to experience this exotic fruit. Whether used in dressings, sauces, or eaten fresh, pawpaws offer a rich flavor profile but caution against consuming the skin or seeds, which are toxic. Brant anticipates the day her own pawpaw trees will bear fruit, allowing her to introduce more people to this unique delicacy, which she fondly describes as “a treasured little gift.”