North American Fruit Explorers mailing list at ibiblio

[bassem@gardener.com]

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>?

Bass Samaan

-----Original Message-----
From: lee reich <lreich@hvc.rr.com>
Sent: January 2, 2006 7:47:55 PM GMT
To: North American Fruit Explorers <nafex@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
www.leereich.com

Books by Lee Reich:
Uncommon Fruits for Every Garden
A Northeast Gardener's Year
The Pruning Book
Weedless Gardening



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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