Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Pawpaw Bread

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Pawpaw Bread

Article excerpt

The super-short pawpaw season is upon us, and if you're lucky enough to find America's forgotten fruit (see story on SX2) at a farmers market, East End Co-op or in the wild, make the most of it! I had the good fortune to secure a handful from my sister's neighbor.

Similar in taste to a mango-y banana, this unique fruit with a custardy texture often is eaten out of hand. But it also lends itself to any dessert that uses bananas, such as pudding, custard, ice cream and bread.

I used toasted walnuts in this recipe, but pecans also would work beautifully. It took about five medium-sized pawpaws to get 1 cup of pulp. The smaller the fruit, the harder it is to separate the pulp from the seeds. Rather than pick them out one at a time, I found it easier to place everything in a bowl, mash it with a potato masher and then remove the seeds. …

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