Fruit set in the wild is usually low and may be pollinator or resource-limited (Wilson and Schemske 1980), but under cultivation, tremendous fruit loads have been observed. The fruits are oblong-cylindrical berries that are typically 3 to 15 cm long, 3 to 10 cm wide and weigh from 200 to 400 g (Fig. 3 and 4). They may be borne singly or in clusters (Fig. 5), which resemble the “hands” of a banana plant (Musa spp.). When ripe, skin color ranges from green, to yellow, to brownish black, and flesh color ranges from creamy white through bright yellow to shades of orange (Fig. 3 and 4). The flavor of the pawpaw fruit resembles a combination of banana, mango, and pineapple. However, flavor varies among cultivars, with some fruit displaying more complex flavor profiles. The flavor of a pawpaw fruit can intensify as it over-ripens, as with banana, resulting in pulp that is excellent for use in cooking. The skin should not be eaten. Shelf life of a tree-ripened fruit stored at room temperature is 2–3 days. With refrigeration, fruit can be held up to 3 weeks while maintaining good eating quality.