It may come as a surprise that the exotic-tasting pawpaw fruit is cultivated in Canada. Chef Tawnya Brant describes it as a delightful experience if you manage to obtain one.
“Imagine the essence of the tropics. If that had a flavor or aroma, that’s exactly what a pawpaw embodies,” shared Brant, the proprietor of Yawékon Foods and the host of APTN’s One Dish One Spoon.
Hailing from the Six Nations of the Grand River, Brant, a Mohawk chef, characterizes the fruit as a blend of banana, mango, and pineapple flavors with a creamy consistency that turns almost caramel-like when ripe.
“It’s akin to a peculiar banana, more compact and stout, resembling an oval shape, with sizable seeds inside,” she mentioned to The Current’s Matt Galloway.
Pawpaws have thrived in North America for centuries, flourishing from Florida to Missouri and southern Ontario. Initially nurtured by Indigenous communities pre-colonization, these fruit-bearing trees receded as forests gave way to agricultural lands. Despite this, some trees persist in the wild and in select orchards in parts of southern Ontario, British Columbia, and Quebec, yielding fruits in autumn.
One reason for the limited recognition of pawpaws is their brief shelf life, as they brown swiftly post-harvest. Additionally, they are prone to bruising, making large-scale commercial harvesting and sales challenging.
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