Mango-sized fruit with green skin turning black when ripe. Creamy, custardy, tropical-flavored pulp with large black seeds. One pawpaw provides significant vitamin C (17% DV), magnesium (12% DV), potassium (10% DV), and a unique acetogenin profile (related to soursop/guanabana — same Annonaceae family). One of the richest sources of riboflavin (B2) of any fruit. Very high antioxidant content.
Available at farmers markets in the Eastern US during fall. Growing cultivation movement. Can be foraged in riparian forests and forest edges throughout the Eastern US. Growing commercial interest.
The pawpaw is nutritionally superior to most temperate fruit — higher in protein, fat, and carbohydrate than apple, pear, or peach, with a more complete micronutrient profile. The riboflavin content is exceptionally high for a fruit. Riboflavin (B2) is required for energy production (FAD-dependent enzymes in the mitochondrial electron transport chain), iron metabolism, and antioxidant recycling (glutathione reductase requires riboflavin). For communities with limited access to dairy (the primary riboflavin source), pawpaw provides a plant-based riboflavin source.
Eat fresh when very ripe (skin black, flesh yielding when pressed — like a ripe avocado). Scoop flesh from skin with a spoon, remove seeds. Blend into smoothies (replaces banana). In ice cream. In baked goods. Difficult to ship ripe — best eaten locally. Not widely commercially available — found at farmers markets in the Eastern US in September-October.
Free, no account needed to ask.