Why can't you eat pawpaw skin? The definitive guide

November 12, 2025 •

3 min read

Over 40% of prescription drugs are derived from plants, highlighting their potent chemical nature. This same potency explains why you can't eat pawpaw skin, as it contains naturally occurring compounds that are either toxic or highly irritating to the human body.

Quick Summary

This article clarifies why pawpaw skin is inedible by distinguishing between the toxic North American variety and the tropical papaya, whose skin is merely unpalatable and potentially allergenic.

Key Points

American Pawpaw Skin is Toxic: The skin of the native North American pawpaw (Asimina triloba) contains neurotoxins like annonacin and should never be eaten.
Tropical Papaya Skin is Unpalatable: The skin of the tropical papaya (also called pawpaw in some areas) is not poisonous but is tough, bitter, and should be peeled for best flavor.
Neurotoxin Risk: Annonacin, found in the American pawpaw's skin and seeds, is a neurotoxin that has been linked to atypical parkinsonism with chronic, high consumption.
Allergic Reactions Possible: Contact with the latex in unripe papaya skin or the American pawpaw plant itself can cause skin irritation or allergic reactions in sensitive people.
Seeds are Different: American pawpaw seeds are toxic, while tropical papaya seeds are edible in small amounts, offering a peppery flavor.
Peel Both for Safety: To be safe and avoid digestive upset, it is best practice to always peel both the American pawpaw and tropical papaya before eating.

The Case of the American Pawpaw (Asimina triloba)

Native to North America, the pawpaw (Asimina triloba) is a temperate fruit in the custard apple family, Annonaceae. While the ripe, custardy flesh is beloved by many, the skin, seeds, leaves, and bark are all toxic and should never be consumed. The primary reason for this toxicity is the presence of potent compounds known as acetogenins, with one of the most prominent being annonacin.

Annonacin: A potent neurotoxin

Annonacin is a natural neurotoxin that serves as a defense mechanism for the plant against insects and other predators. However, this compound is also toxic to mammalian neurons. Research has linked chronic, high-level consumption of annonacin-containing fruits (like soursop, a tropical relative) to atypical parkinsonism, a neurodegenerative disorder. Although this risk is associated with long-term, high intake, it underscores the danger of consuming any part of the pawpaw plant other than the ripe flesh.

Potential health effects of American pawpaw skin

Ingesting the skin of the American pawpaw can cause a range of adverse reactions, including gastrointestinal distress and allergic responses.

Symptoms from ingestion: Abdominal pain, vomiting, and diarrhea are common, especially from the seeds, leaves, or unripe fruit.
Contact dermatitis: Some individuals may develop a skin rash from handling the fruit or its skin. It is advisable to wear gloves when foraging or processing large quantities of pawpaw.

The Case of the Tropical Pawpaw (Carica papaya)

In many parts of the world, including Australia and the Caribbean, the tropical fruit known as papaya (Carica papaya) is called pawpaw. This is a completely different species from the American pawpaw and has a different set of considerations regarding its skin.

Why tropical pawpaw skin is not eaten

Unlike the American pawpaw, the skin of the tropical papaya is not considered poisonous, but it is unpalatable. The reasons it is avoided are primarily related to its texture and composition.

Tough and indigestible texture: The skin is thick, fibrous, and difficult to chew and digest.
Bitter taste: The outer layer contains latex, which gives it a bitter flavor that detracts from the sweet, juicy flesh.
Allergic reactions: The latex can cause allergic contact reactions in some sensitive individuals, and unripe papaya latex can be particularly irritating.

Pawpaw vs. Papaya: A Comparison


Feature	American Pawpaw (Asimina triloba)	Tropical Pawpaw/Papaya (Carica papaya)
Botanical Family	Annonaceae (Custard Apple Family)	Caricaceae
Origin	Eastern North America	Tropical regions of Central America
Skin Edibility	TOXIC	Edible, but not recommended
Toxic Compounds	Annonacin (neurotoxin), acetogenins	Papain (latex) can cause irritation
Seeds	Toxic, contain annonacin	Edible in small amounts, peppery taste
Flavor Profile	Custardy, often described as a mix of banana, mango, and pineapple	Sweet, tropical, similar to cantaloupe
Common Appearance	Clustered, cylindrical, greenish-yellow fruit	Oval-shaped, turns orange/yellow when ripe

Safe Handling and Preparation

To enjoy the delicious flesh of both fruits safely, proper handling and preparation are essential. The risks, while varying by species, can be completely mitigated by following simple steps.

For the American Pawpaw (Asimina triloba): PEEL AND REMOVE ALL SEEDS. The toxins are primarily concentrated in the skin and seeds. Wash your hands after handling the fruit to prevent contact dermatitis. It is also recommended to eat the fruit raw in moderation and avoid eating cooked or dried preparations, as some reports suggest this can increase adverse effects for some individuals.

For the Tropical Pawpaw/Papaya (Carica papaya): PEEL THE FRUIT. While the skin isn't poisonous, its tough texture and bitter taste are off-putting. Peeling also removes the latex, which can cause allergic reactions in sensitive individuals. Discard the skin but note that the seeds are edible and can be used as a peppery spice.

Conclusion: A simple rule for a complex issue

In summary, the reason you can't eat pawpaw skin depends on the fruit's origin. For the American pawpaw (Asimina triloba), the skin contains toxic neurotoxins and should be completely avoided. For the tropical papaya, which is also called pawpaw in some regions, the skin is non-toxic but is tough, bitter, and generally not consumed for culinary reasons. A good practice is to always peel and discard the skin, regardless of the variety, and to never consume the seeds of the American pawpaw. By understanding the distinction and following proper preparation methods, you can safely enjoy the delicious, nutritious fruit hidden within.

For more detailed information on American pawpaw, including cultivation and toxicity studies, you can visit the USDA Agricultural Research Service resource.

Frequently Asked Questions

Yes, the ripe flesh of the American pawpaw is considered safe to eat and is enjoyed by many. However, always discard the skin and seeds, which contain neurotoxins.

The main toxic compound is annonacin, a neurotoxin found in higher concentrations in the skin and seeds. While present in the flesh, it's in much smaller amounts.

No, the skin of a tropical papaya is not poisonous but is typically not eaten due to its tough, fibrous texture and bitter taste from the latex.

The seeds of the American pawpaw are toxic and should not be consumed. In contrast, the seeds of the tropical papaya are edible in small quantities, offering a peppery taste.

Some individuals report nausea, especially after eating unripe American pawpaw or large amounts of ripe fruit. This sensitivity can vary from person to person.

No, pawpaw is toxic to dogs, cats, and other pets. Ingestion of the stems, leaves, seeds, or unripe fruits can cause abdominal pain, vomiting, and diarrhea.

American pawpaw is typically a greenish-yellow, cylindrical fruit with large, dark seeds. Papaya is more oval or round, turning yellow-orange when ripe, with numerous small, black seeds.