North America’s largest native tree fruit is ripening in forest understories and home landscapes across central Illinois this week. Pawpaws (Asimina triloba) are an often-unknown fruit tree to many folks, but they offer a delicious, exotic taste that seems more like a tropical fruit than a native to our continent.
Within its Genus (Asimina), pawpaw is the species with the most northern distribution, occupying a home range that extends from Texas and Florida (Zone 9) north into Michigan and New York (Zone 5). The rest of its relation within Asimina have more southern home ranges, making pawpaw a bit of an outlier. All of the plants in this Genus have interesting features common among tropical plants, and pawpaw is no different.
Pawpaw leaves certainly look like something from a tropical plant, with their palm-like appearance. Each leaf has a long, smooth margin that converges in a sharp point at the tip of the leaf blade, often referred to as a “drip tip.” This modified leaf tip is designed to wick moisture from leaves, which is an important adaptation in tropical climates, serving as a protective measure against leaf-infecting fungi that thrive in wet conditions.
Many tropical plants have flowers that mimic scents more common in warmer climates, such as the smell of decay. Pawpaw flowers have a unique scent, similar to rotting meat, attracting a unique group of pollinators drawn to the scent of carrion. Decomposition is accelerated in tropical climates, where temperatures are warmer, making it advantageous for a plant to mimic this ever-common aroma.
The fruits of this plant are truly a delicacy, offering an interesting taste, often described as a cross between a mango and a banana. I find it closer to a banana, in both flavor and texture, when it’s finally time for harvest, although I always have some hesitation in determining when exactly it’s time to pick the pawpaws. Typically, the fruits on pawpaw begin to ripen in early September but may take a few weeks for all fruits on all trees to ripen fully.
Extension educator Doug Gucker has grown and enjoyed pawpaws for many years and is always willing to share his expertise on all things pawpaw related. Last week, he provided some insights into when to pick pawpaws.
“When determining whether pawpaw fruits are ripe, I place my hand under a cluster of the fruit and gently push up. If the fruits release into my hand, I know they are ripe,” explains Gucker.
As pawpaws ripen, it’s common to find them lying around on the ground, since the dangling fruits so easily release from the plant when ripe and are encouraged by the wind to fall. When I start seeing pawpaws on the ground around my trees, I know it’s time to start watching closely.
Gucker adds, “If pawpaw fruit falls to the ground, it needs to be used quickly, since it bruises about as easily as peaches do.”
Many folks trying to test the ripeness of pawpaws simply shake the tree and see what falls, although this practice risks bruising any fruit that may hit the ground. If you are able to reach the fruit in question on the tree, Gucker’s approach of checking to see if they are ready to release is a better test, avoiding potential damage.
Visually, pawpaw fruits can also give some other clues of ripeness, including their color and firmness. Once ripe, pawpaws start to turn from a pale green to yellow, although completely yellow fruits can sometimes be overripe. In addition, ripe fruits are slightly softer (although color may not always be yellow), much like a ripe peach versus a firm peach.
Despite its fantastic tropical taste, pawpaw has not quite hit the mainstream production scene. Some problems with commercial production relate to the fruit’s short shelf life, often going from perfectly ripe to overripe in days. So, it’s important to be ready for the harvest as the time approaches.
“Pawpaws can be stored in the refrigerator for up to two weeks and still be fresh with high quality,” notes Gucker.
Although fruits rapidly ripen at room temperature, refrigeration can help slow the process and preserve the harvest for your favorite recipes. So, be sure to get your fruits into a refrigerator if you cannot eat them fresh.
Ryan Pankau is horticulture extension educator with University of Illinois Extension serving Champaign, Ford, Iroquois and Vermilion counties.
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