It may come as a surprise that the tropical-flavored pawpaw fruit grows right here in Canada. Chef Tawnya Brant describes it as a delightful experience for those lucky enough to try it.
Brant, the owner of Yawékon Foods and host of APTN’s One Dish One Spoon, compares the taste of pawpaw to a blend of banana, mango, and pineapple with a creamy texture that turns almost caramel-like as it ripens.
Describing the fruit as a peculiar version of a banana, Brant mentions its shorter, oval shape and large seeds inside during a conversation with The Current’s Matt Galloway.
Pawpaws have been native to North America for centuries, once thriving from Florida to Missouri and southern Ontario. Although widely cultivated by Indigenous communities before colonization, their growth was hindered as forests were cleared for agriculture. Despite this, some trees still bear fruit in the wild and in select orchards in regions of southern Ontario, British Columbia, and Quebec.
One of the reasons pawpaws remain relatively unknown is their short shelf life, quickly browning after harvest. Additionally, they are prone to bruising, making commercial harvesting and distribution challenging.
Exploring wild pawpaws in a hidden spot near London, Ont. with forager and ecologist Mathis Natvik.
Brant’s introduction to pawpaw fruit occurred roughly a decade ago when a friend brought some to her late mother’s garden. Prior to this encounter, she had only heard of the fruit and the history of the Haudenosaunee bringing the trees along the eastern coast over centuries due to their fondness for it.
She shared anecdotes of children rafting down creeks to collect pawpaws, emphasizing the rarity and appreciation associated with enjoying the fruit due to preservation challenges.
<
