Fruit – Vegetable – Tropical Fruits
The pawpaw presumably comes from the south of Mexico and Central America. It was cultivated by the South American Indians and the Europeans spread it. In the middle of the 16th century Spanish seafarers brought them to Manila. From there they reached the other tropical regions.
From a botanical point of view, the trees are lignified herbs — their tuft is up to 60 cm long, the smooth leaves on long stems look like a big bunch of parsley. Pawpaw trees grow like palms as straight as a candle from 6 to 20 m high and do not develop side branches or limbs. The fruits hang down below the leaves around the trunk like bobbins for tatting.
In all of the tropical and in the semitropical climate zones.
By aerial freight and ship’s they are imported by freight all the year round from Brazil, Costa Rica, Kenya and the Ivory Coast. The best fruits come from Thailand.
They may be eaten raw and used in sweet and hearty salads. They can also be mashed as cream and drink, stewed in compote or boiled down as jam.
Whole mature fruits can be stored for a maximum for 2 days in a chilled, but humid space. The ripe flesh can be mashed together with the juice of citrus fruits and frozen. Ripe fruit can be sliced and wrapped up in plastic film for sa few hours in the fridge. Post-maturation: at room temperature for up to 8 days.