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-----
Sent: January 2, 2006 7:47:55 PM GMT
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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