In a recent interview, chef Tawnya Brant expressed her admiration for pawpaw fruit, describing it as a delightful surprise that can be found in Canada. Brant, the owner of Yawékon Foods and host of the APTN’s “One Dish One Spoon,” likened the taste of pawpaw to a tropical blend of banana, mango, and pineapple, with a creamy texture that develops a caramel-like sweetness as it ripens.
Once abundant in North America and cultivated by Indigenous communities, pawpaws have become less common due to deforestation for agriculture. Despite their unique flavor profile, pawpaws are relatively unknown to many people due to their short shelf life and susceptibility to bruising, making commercial distribution challenging.
Thomas Mathias, a farmer from Ontario, shared his experience of growing pawpaws, emphasizing the importance of using llama manure to stimulate fruit pollination. Mathias and his sister, Beth Secord, have successfully cultivated pawpaws on their farm, noting a growing interest in the fruit among consumers.
Brant highlighted the rarity and value of pawpaws, suggesting that farmers’ markets or specialized festivals are good places to find them. She recommended using pawpaws in various culinary creations but cautioned against consuming the skin or seeds, which can be toxic.
Despite the challenges in growing pawpaws, Brant remains optimistic about sharing this “treasured little gift” with more people once her trees mature and start bearing fruit.