What is the American papaw?
First, it's important to clarify which fruit is being discussed. The American papaw (Asimina triloba), is a tree fruit native to the eastern United States and Canada. It is not to be confused with the tropical papaya (Carica papaya), which is also sometimes called "pawpaw" in other parts of the world. The American papaw is the largest edible fruit native to North America, growing in temperate climates. The fruit is oblong, with a greenish-yellow skin that darkens as it ripens, and a soft, custardy, yellowish flesh inside.
The edible parts of the papaw
For a papaw to be considered edible, it must be ripe, and prepared correctly. Only the soft, custardy flesh of the fruit should be consumed.
- The flesh: The delicious, custard-like flesh is the part to eat. It can be scooped out with a spoon, or you can squeeze it out of the skin after cutting the fruit in half. The flavor is often described as a mix of banana, mango, and sometimes pineapple or melon.
- The seeds: The large, black seeds inside the fruit contain the neurotoxin annonacin and are not edible. They should be discarded. Chewing them can cause digestive upset.
- The skin: The skin is also considered inedible, with some reports of it causing digestive issues or contact dermatitis. It should be removed before consumption.
Potential side effects and safety concerns
While the ripe fruit's pulp is safe for most people, some individuals report experiencing allergic reactions or gastrointestinal distress after eating papaw. These symptoms may be more likely when consuming unripe fruit, cooked fruit, or fruit that has been dried. The annonacin in the seeds and potentially in the pulp has been linked to a rare form of neurotoxicity in studies involving high, long-term consumption of related fruits in tropical regions, but the risk from moderate consumption of papaw fruit is not fully understood. Moderation is key when enjoying this unique fruit.
How to tell if a papaw is ripe
Since ripe papaws are best for eating, knowing how to identify them is crucial. A papaw will not ripen properly if picked while still hard.
Key indicators of a ripe papaw:
- Softness: The fruit will feel soft when gently squeezed, similar to a ripe peach or avocado.
- Aroma: A ripe papaw emits a strong, sweet, and tropical fragrance.
- Color: The skin color can range from green to yellow, and may develop dark brown or black splotches, like a ripening banana.
- Texture: The flesh should be soft and custardy.
Papaw (North America) vs. Papaya (Tropical)
Confusion often arises because the name "pawpaw" is used for two different fruits in different parts of the world.
| Feature | American Papaw (Asimina triloba) | Tropical Papaya (Carica papaya) |
|---|---|---|
| Origin | Native to eastern North America | Native to tropical regions of Central and South America |
| Appearance | Oblong, green skin turning yellowish-brown when ripe | Oval or pear-shaped, green skin turning yellow-orange |
| Flesh Color | Pale yellow | Orange to reddish-orange |
| Seeds | Large, black, lima-bean-shaped; toxic | Small, black, round, edible |
| Flavor Profile | Complex tropical flavors like banana, mango, melon, and pineapple | Sweeter, muskier, and more overtly tropical |
| Shelf Life | Extremely short; highly perishable | Longer shelf life than American papaw |
Conclusion
To answer the question, "Is papaw edible?" the answer is yes, as long as it's the right fruit and is prepared correctly. The native North American papaw's ripe flesh is a delicious, nutritious, and safe treat for most people when consumed in moderation. The keys to safe enjoyment are twofold: first, positively identify that you have the North American pawpaw and not another plant; and second, always remove and discard the toxic seeds and inedible skin before eating. This allows you to safely enjoy the taste of this often-overlooked and uniquely American fruit. Simply cut it in half and scoop out the pulp to understand why it was prized for centuries.
How to prepare papaw for eating
- Select a ripe fruit: Choose a papaw that is soft to the touch and has a strong, sweet aroma. Avoid fruit that is still hard.
- Wash and handle carefully: The ripe fruit is delicate and bruises easily. Wash it gently.
- Slice it open: Use a knife to cut the fruit in half lengthwise.
- Scoop out the flesh: Use a spoon to scoop the soft, yellow pulp away from the skin and large seeds.
- Separate and discard: Spit out the large seeds as you eat or separate them from the pulp beforehand. Discard both the seeds and skin.
Where to find papaws
- Wild Foraging: Papaw trees grow in the wild throughout the eastern United States and southern Canada, particularly in fertile, moist bottomlands. Ripe fruit often falls to the ground, so it is important to collect it quickly before wildlife consumes it.
- Farmers' Markets: Due to its very short shelf life, you are more likely to find papaws at local farmers' markets than in a large grocery store.
- Specialty Growers: Some specialty nurseries and growers, such as Integration Acres in Ohio, sell papaw products or fresh fruit online during the season.
