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Postharvest, Processing, and Cooking with Pawpaws
Sheri Crabtree
Kentucky State University
College of Agriculture, Food Science, and Sustainable Systems
Atwood Research Facility, Frankfort, KY 40601
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The Pawpaw Fruit
Rich flavor and aroma resembling banana and mango, with pineapple, coconut, melon, caramel, and vanilla undertones
Smooth, custard-like texture
Nutritious and high in antioxidant activity
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Pawpaw Market Potential
Farmers Markets
Fruit: $1 each
$2 to $3/pound
Gourmet Market
Frozen pulp
Ice cream
Restaurants, wineries
K. Pomper
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The Potential of Pawpaw
Fresh market-unique flavor
Value-added products
Short shelf life and highly perishable
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Pawpaw Harvest
Skin color is not a reliable indicator of ripeness- fruit may or may not exhibit a yellow color break when ripe
Fruit may be picked when slightly soft and fruit pulls away easily from the tree
Fruit will drop when soft-ripe
Ripe fruit bruises easily-handle with care
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Postharvest
Fully ripe fruit have a shelf life of just 2-3 days
Fruit may be picked when just beginning to soften and stored in the refrigerator for ~2 weeks, then brought out to fully ripen at room temp
Processing and freezing pulp allows longer term storage
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Things to look out for:
Bruising- often bitter
Red/pink discoloration- could be bacterial or fungal?
Fruit borer larvae
Skin is bitter
Large row of inedible seeds
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Processing pulp manually - Hand processing - Labor intensive
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Roma Food Processor with Grape Spiral with Pumpkin Screen
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Hand processing results in 50% of total weight in pulp; mechanized ~40%
Select large fruit for ease of processing
Lower percent seed
Higher percentage of pulp recovered
KSU-Atwood, Susquehanna, Sunflower, Potomac, Wabash, NC-1, Overleese are recommended varieties with large fruit and fewer seeds.
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Value-added products
Pawpaw spirits
Baked goods
Ice cream
Jam and preserves
Hot sauce, salsa, BBQ sauce
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Pawpaw spirits
Beer
Wine
Brandy
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Baked goods
Cakes, Cookies, Bread
Pie, Custard, Crème brulee, Pudding
Most recipes containing banana can be substituted with an equal amount of pawpaw pulp.
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Pawpaw ice cream
KSU Pawpaw Ice Cream recipe:
1.5 cups pawpaw pulp
4 cups milk
4 cups cream
3 cups sugar
Mix well and freeze in ice cream freezer
Pawpaw pulp can also be blended with yogurt, or used in a fruit smoothie PawPaw Home made ICE CREAM
UMMER TOMAT GRADE YOUR HEALTHSTYLE
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Pawpaw jam
6 cups pawpaw puree
4 cups sugar
One packet pectin
1.5 tsp
Simmer pawpaw puree on stovetop, slowly adding sugar. Simmer and stir for 8 minutes. Add pectin, bring to boil, and turn off heat. Pour into sterilized jars and place in hot water bath for 10 minutes.
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Hot sauces and salsa
Substitute pawpaw in fruit salsa recipes containing mango, papaya, peach, or pineapple Pawpaw barbeque sauce and hot sauce
Pawpaw barbeque sauce and hot sauce
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