In Canada, the pawpaw fruit, with its tropical flavor, is a hidden gem according to chef Tawnya Brant. Describing it as a blend of banana, mango, and pineapple with a custard-like texture that turns caramel-like as it ripens, Brant highlights its unique taste. Native to North America, pawpaws were once widespread but declined due to deforestation. Despite its delicious flavor, pawpaws are not widely known due to their short shelf life and delicate nature, making commercial distribution challenging.
Brant’s interest in pawpaws began when she tasted them a decade ago, appreciating their historical significance among Indigenous cultures. Thomas Mathias, a farmer from Ontario, experimented for over a decade to successfully grow pawpaws on his farm by using llama manure to aid pollination. The fruit’s popularity is on the rise, with Mathias and his sister, Beth Secord, selling them at their farm and noticing increased interest.
Secord hopes more people will discover and enjoy pawpaws, envisioning a future where everyone can have a pawpaw tree in their backyard. She emphasizes that pawpaws can be used in various dishes, including salads, sauces, and desserts, cautioning against consuming the toxic skin and seeds. Brant, who is also growing pawpaw trees, looks forward to sharing the joy of this unique fruit with others when her trees bear fruit, calling it “a treasured little gift” that she eagerly anticipates each year.