Scientific Name(s): Asimina triloba (spp.)
How: raw, jam, jelly
Where: moist, shady woods
When: late summer
Nutritional Value: protein, calories, Vit C, A, minerals K, Mg, Ca, essintial amino acids.
Close-up of Pawpaw flowers. They smell like spoiled met to attract flies as pollinators.
Almost ripe pawpaw fruit.
Small, almost ripe pawpaw.
Pawpaw leaves are tropical-looking.
Pawpaw seedling. Note the alternating leaves.
Texas distribution, attributed to U. S. Department of Agriculture. The marked counties are guidelines only. Plants may appear in other counties, especially if used in landscaping.
North American distribution, attributed to U. S. Department of Agriculture.
The banana-custard-like flavor/texture of pawpaw fruits leads many to consider it to be the best tasting fruit available (George Washington was a huge fan). However, once the pawpaw fruit is picked it begins to self-ferment almost immediately, making it unsuitable for shipping or selling in stores. They must be eaten right after harvesting or quickly turned into jam or jelly.
The large pawpaw seeds contain several insecticidal compounds and some Native Americans used the powdered seeds to control lice. These seeds are still used in several over-the-counter lice treatments.
The bark makes decent cordage but stripping it may often kill the tree.
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