![]() ![]() The true male flowers should produce pollen only, but during the cooler months may produce bisexual flowers resulting in fruit. Each plant only produces one type of flower, resulting in two groupings of the plant – monosexual and bisexual. There are three types of paw paw flowers – male, female and hermaphrodite. ![]() ![]() The leaves are very fragile and are easily damaged by hail and wind, as is the ripening fruit. The leaves of the paw paw tree are large, palmate leaves, which are usually seven-lobed. Height also hinders harvesting, and fruit size diminishes as the tree grows taller. The trees will grow 2 – 10 metres high, however, they are seldom allowed to grow too tall, as the trunk may break. Due to the number of seeds contained in each fruit, propagation is relatively inexpensive. To serve remove the seeds and fill the basket with fresh fruit. Pack a salad filling firmly into paw paw shell, chill thoroughly and slice into rings.Ĭreate a fruit basket by slicing from each end one quarter of the way to the centre and out, leaving a “handle”. This simple end-to-end cut provides two half shells that can be served simply with a squeeze of lime or lemon or filled with a scoop of ice cream, cottage cheese, a fruit medley or chicken salad.Ĭut the smaller stem end off the paw paw and scoop out seeds. Slice the paw paw half into wedges and attractively reassemble the pieces into a fan or circle to garnish a salad. Unlike many other soft-fleshed fruits, paw paw can be cut and prepared ahead of serving time – it does not darken or discolour when exposed to air. Paw paws can be easily sliced into a variety of attractive serving shapes. Use in combination with savoury ingredients such as celery, ginger, chicken, shallots etc, in salads. Preserve in delicious relishes and chutneys. Paw paw puree can be used in cakes, scones and fruit flans. Green papaw can be baked and served as a vegetable, or filled with a savoury meat sauce. As a main course, papaw often accompanies veal, chicken or seafood. Eat fresh as a breakfast fruit combined with passionfruit or with other fruits in the form of a fruit salad. Paw paws can be used in a variety of ways. Fruit should be at least half yellow in colour when purchased. These marks have been nicknamed Winter Freckle, and fortunately do not affect the flesh at all.Ĭonsumer Tip: Select fruit that is well-shaped, mainly yellow, smooth, unbruised, unbroken, and free from other signs of deterioration. However, at times during the year, the pawpaw may have markings resembling freckles on the skin. Common names for the fruit include papaya and tree melon, depending on the country in which it is grown.Ĭhoose fruit which is sweet smelling, unbruised and free from other signs of deterioration such as black spots. Many small black seeds in the hollow centre.īotanically classed as a large berry, the papaw belongs to the Caricaeae family and is a tropical, palm-like plant.Smooth texture with a distinct flavour and aroma.Flesh is golden yellow and in some varieties an orange/red.Store in a cool place, out of direct sunlight. Any unsealed jars can be reprocessed, or refrigerated for immediate use. Leave overnight, giving jars time to seal. Remove jars, placing in an area free from drafts. Bring canner back up to boil and process 10 minutes. Wipe rims and edges making sure there is no jam to prohibit a good seal.Īdd lids and place rings on finger tight. Fill jars leaving about 1/4 inch headspace from the rim.Bring up to rolling boil and boil for one minute.At this point, the original recipe says to add 6 ounces (1 pack) of liquid pectin.I suspect this is being overly cautious….but I did include the pectin because paw paws are hard to come by.Start water simmering for lids and rings if you haven’t already.My friend Leslie suggests that for really thick jam use the spoon test running your finger down back of spoon. If you place a metal spoon in the mix, pull it out and it “sheets” I think it is ready. The mixture will change appearance and become thick.(Paw paws, like many fruits, vary in moisture content.) If after adding all ingredients the mix seems too thick, add a little more water not much. (You might like to add a touch of vanilla too) Return to heat, simmering for about 30 minutes. Add cider, bourbon and sugars at this point.Bring down to a simmer, and cook for about 10 minutes.Bring to a slow boil, being watchful not to scorch. In a heavy saucepan, add paw paws and water.Line a baking tray with aluminum foil and place jars in position.Keep in a shallow pan simmering in hot water. You need about 4 pounds of fresh paw paws peeled and seeded OR 6 cups of pawpaw puree (I used a puree)ġ cup of brown sugar (dark if you have it)
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