Paw Paw Custard

Hello Fellow Fairshares Friends,

I made pawpaw custard and it is fantastic. Wanted to share some info with you in case you get some in your share.

The inside of the pawpaw should be soft and mushy if ripe. Squeeze the pulp out of the fruit. I used a grapefruit spoon to get the last bits. The seeds are huge and need to come out as well. Seeds have a protective coating; if you cut a bit of the coating you can peel it off the seed. Pawpaws oxidize soon after being cut— a bit of lemon juice keeps them from turning rust color.

I had one ripe and one not-quite-ripe pawpaw from the share. I cut the skin off the unripe pawpaw and chopped It into small pieces. Put chopped pieces in a pot with a little bit of lemon juice, sugar and water to steam. It had a consistency/taste more like a tart green apple. I used a potato masher to soften the cooked pawpaw.

I was able to get 3/4 cups pulp from the two pawpaws. Some recipes suggest putting the pulp through a sieve to gain a smooth consistency. I didn’t have enough pulp if I did that so I kept it more like mushed bananas.

Purdue University has some great recipes. I followed the first pawpaw custard recipe— adaptation of the custard pie one. It was simple and really good. Like a fresh banana pudding. I want to try more!

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Estie Cruz-Curoe, del Carmen Beans, St. Louis, MO