"Pawpaws ripen during a short window as cooler weather sets in, typically from mid-September through early October. When ready, their soft green skin develops dark splotches, and ripe fruits often fall naturally to the ground. Inside, the creamy flesh offers a flavor described as a blend of banana, mango, and floral notes-some even compare it to cotton candy or orange Pez. While the large seeds are inedible, the pulp can be scooped and eaten raw or incorporated into recipes."
"Dan Torrison, a Pennsylvania grower who supplies Rabbit Run Farm, explains that pawpaw trees thrive as understory plants when young. They bloom in May with dark, cup-shaped flowers that emit a faintly rotten scent to attract flies for pollination. Some growers even hang sachets of rotting meat in the trees to aid the process. The fruit begins as clusters resembling tiny bananas and matures into potato-like shapes. Trees typically bear fruit after four to five years and can live for decades."
Pawpaw season on Staten Island is short, with fruits ripening and dropping from mid-September through early October. Ripe pawpaws display soft green skin with dark splotches and creamy flesh tasting of banana, mango, and floral notes, though large seeds remain inedible. Dry weather this year has kept fruits dropping across the island. Local availability is limited and seasonal, with Rabbit Run Farm selling pawpaws at the St. George Greenmarket on Saturdays. Pawpaw trees start as understory plants, bloom in May with fly-attracting flowers, bear fruit after four to five years, and can live for decades.
Read at silive
Unable to calculate read time
Collection
[
|
...
]