In Canada, the pawpaw fruit, with its tropical flavor, is a hidden gem according to chef Tawnya Brant. The owner of Yawékon Foods and host of APTN’s One Dish One Spoon describes the pawpaw as a blend of banana, mango, and pineapple with a creamy texture that turns caramel-like when ripe.
Originally grown in North America for centuries, pawpaws were cherished by Indigenous communities before being displaced due to land clearing. While still found in the wild and in select orchards in regions like southern Ontario, B.C., and Quebec, their limited availability is due to a short shelf life and susceptibility to bruising.
Pawpaws remain relatively unknown, but interest is growing. Thomas Mathias, from Mathias Farm in Ontario, discovered that llama manure aids in pollinating the trees, leading to fruitful harvests after years of experimentation. The farm’s annual pawpaw yield, sold at $20 per pound, has attracted increasing attention, with customers returning for more.
Brant, who hopes to cultivate her own pawpaw trees, envisions sharing this unique fruit with others. She suggests using pawpaws in various culinary creations but advises against consuming the skin or seeds. As she awaits her trees to mature, Brant refers to pawpaws as a “treasured little gift” that she eagerly anticipates sharing with others.
