[NAFEX] Pawpaw tastes
rhoras at nuttrees.com
Tue Jan 3 18:20:16 EST 2006
Have followed the interesting conversations about the paw paw regarding the
flavour of these and note the interest in
We have these available at our nursery and have propagated these for their
outstanding characteristics including their flavor and hardiness. We are
located in a Zone 4.
At 05:10 PM 03/01/2006, you wrote:
>Lee, I love how you describe the flavor of the zimmerman... No wonder
>you're a good writer. zimmerman doesn't seem too popular among
>nurseries... Is it available at any nursery>?
>From: lee reich <lreich at hvc.rr.com>
>Sent: January 2, 2006 7:47:55 PM GMT
>To: North American Fruit Explorers <nafex at lists.ibiblio.org>
>Subject: Re: [NAFEX] Pawpaw tastes
>I grow a few different varieties of pawpaw. My current favorite is
>Zimmerman. One of the best desserts we ever had we made by merely
>putting the flesh through a sieve and directly into custard cups. It
>set up in the refrigerator and then we drizzled a small amount of
>cassis into each cup. Delicious! (Even without the cassis).
>Lee Reich, PhD
>Books by Lee Reich:
>Uncommon Fruits for Every Garden
>A Northeast Gardener's Year
>The Pruning Book
>On Jan 2, 2006, at 2:14 PM, Richard Moyer wrote:
> > Agreed that fresh pawpaws wear on you, but I can only eat so much
> > of the other (tropical) annonas as well, being so rich. I eat less
> > pawpaws straight now that we have so many, but perhaps due moreso
> > to becoming sated than bitterness. My taste testers here (wife
> > and daughters) confirm that some do have traces of bitterness, but
> > some we grow have no detectable bitterness. Back to the idea that
> > not all named pawpaws taste the same. The omega-3 and omega-3,6
> > fatty acids are high in many pawpaws, and these become rancid
> > readily after picking, which strikes many as this is food unfit to
> > eat. The soft texture is the primary negative in randomized taste
> > tests I've done. So the fruit will probably have some high
> > negatives for the average american palate going forward. Neal
> > Peterson has tried to minimize these negatives, but he's sold out
> > for this spring though orders for 2007 are being taken.
> > We still eat all the pawpaws we grow, primarily fresh, fresh into
> > no-cook puddings and icecream and frozen in muffins and breads
> > during the winter.
> > We have a Donvier ice cream churn that requires no ice, so we make
> > icecream every summer/early fall night, and that goes through lots
> > of pawpaws. My wife and a couple of kids eat 1-2 each of the best
> > ones fresh per day, those with the least off-flavors.
> > Chris Chmiel with Integration Acres in Athens, Ohio buys pawpaw
> > pulp, he's a reseller.
> > If nothing else, one can always create a lasting impression by
> > making a pawpaw dessert and taking some into work.
> > Richard Moyer
> > Zone 6, East TN
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