What on earth do you do with pawpaw fruit? You make these spectacular pawpaw recipes.
Pawpaw is America’s largest native fruit and it’s extraordinary!
Also known as the Hoosier banana and Appalachian banana, pawpaw grows in the eastern United States and is related to cherimoya.
It tastes like a cross between a banana and a mango. It’s also packed with vitamin C.
While it’s not as ubiquitous as apples and oranges, pawpaw has quite a range of uses that may surprise you.
So, where do you start? I say make a batch of scrumptious salsa and work your way down from there.
Just don’t eat the skin or seeds. This fruit is all about the sweet nectar of its juicy flesh.
Cooking with Pawpaws
If you think mango salsa is great, just wait until you try pawpaw salsa! It makes for a stellar tropical salsa that will knock your socks off.
You’ll combine it with standard salsa ingredients like tomatoes, cilantro, and onion.
Jalapeno works well as a chili, but you can use your favorite pepper of choice.
Like all your other favorite salsa recipes, you can add this one to virtually everything. Tacos, burritos, and fajitas are obvious.
But if you’re looking to branch out, try it on top of some pork chops or add it to a fresh veggie summer roll. The sky’s the limit!
Quench your thirst all summer long with some freshly squeezed pawpaw juice.
Not only is this juice the epitome of refreshing, but it’s also a supreme way to get a sense of what pawpaw is all about.
With a little bit of lemon and honey, you’ll enhance the natural flavors of pawpaw.
Take a sip and your tastebuds will get a pleasant greeting of banana, mango, and papaya all in one.
What’s even better is you don’t have to painfully squeeze fruit by fruit or bother with a bulky juicer. All you need is a blender.
For Sunday brunches or lazy porch sessions, this is one you’ll want to share with your friends.
Another fine choice for a Sunday brunch spread is this quick pawpaw bread. It’s similar to banana bread, but with a more distinct tropical taste.
And who doesn’t love banana bread?!
Other than the pawpaw, all the ingredients are pantry staples you likely have on hand. Mix them all together, toss the batter in a loaf pan, and bake.
You can add a drizzle of honey or a smear of butter if you like. Either way, I recommend serving this warm and fresh out of the oven.
It never fails to amaze me how practically endless pudding flavors can be.
Just when you think we’ve thought of them all, brilliance strikes, and bam, pawpaw pudding is born!
The custard-like texture and tropical flavor of pawpaw are a natural for pudding.
This one, in particular, has a consistency that’s closer to pastry cream, so it’s divine!
It’s obviously a bit more involved than your instant store-bought stuff, but it’s too extraordinary to resist.
Soirees, potlucks, holidays, and birthday parties are all great excuses to whip up these dazzling delights.
Each homemade mini tart features a heavenly creamy pawpaw filling that’s sweetened with coconut sugar and Stevia.
For the grand finale, there’s a topping of adorable mini-chocolate chips and coconut flakes.
Gluten-free and vegan, everyone can enjoy these perfect morsels.
Do you love blueberry muffins, but are looking to cut down on dairy? Well, these beauties are 100 percent vegan friendly.
Instead of cow’s milk, opt for nut milk, coconut milk, or even oat milk. I prefer cashew milk for its creamy taste.
If you’re wondering about the egg, that’s where the pawpaw comes in handy.
Not only does it add a wonderful tropical flavor, but it also acts as a binding agent.
I think if you also wanted to make these gluten-free you could experiment with the flour.
Whether you go that route or not, stash some extra muffins in the freezer so you have some on hand for busy mornings.
Healthy breakfasts don’t get any more dreamy than this pawpaw smoothie!
This smoothie is loaded with fresh fruit, so it’s full of vitamins to start the day off right.
It has a handful of blueberries, a couple of ripe bananas, a splash of orange juice, and pawpaw fruit.
Greek yogurt makes it creamier. It also adds a boost of probiotics and protein.
The only way to make this smoothie faster is if you process pawpaw fruit and stash it in the freezer. Come smoothie time, all you have to do is blend.
This pawpaw ice cream will be your new favorite summer flavor!
With four ingredients, you can make this delightful tropical ice cream that is rife with pawpaws.
And I do mean rife! You’ll need quite a few ripe pawpaw fruits, so this is best when you’ve got some extra to spare.
The ice cream will need to sit for a bit in the freezer. So while you’re waiting, bust out the chips and dig into a batch of that pawpaw salsa.
If you like your ice cream flavors to be more extravagant, here’s one you won’t be able to resist.
It’s tropical, sweet, and crunchy with a touch of sea salt to round out all the flavors.
This will take more effort than the recipe before, but that’s the price for extraordinary ice cream. And in my opinion, it’s beyond worth it!
Grab the ice cream scooper and give everyone a double scoop. It’s almost impossible to just have one.
If you don’t have an ice cream maker, you can still have a heavenly dessert with this pawpaw mousse.
Between that texture and the flavor, this mousse is divine!
For the best results, use the ripest pawpaw fruits you can get your hands on. You also want to use room-temperature eggs for the best consistency.
Whether it’s for a special occasion or a weeknight dessert, anytime is a good time for pawpaw mousse!
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