To arrive via FedEx overnight delivery Close-to-Ripe on September 25th
Our Heritage pawpaws come from the rolling hills of Carroll county Maryland at the Deep Run Pawpaw Orchard in Westminister where Jim Davis has been raising these fruits for almost 10 years! There are seven named varieties of pawpaw he produces including the Shenandoah, Susquehanna, Pennsylvania Golden and the Allegheny, which is great in ice-cream. Each fruit will be marked so that you know what you are eating.
The pawpaw is the largest edible fruit that is native to the United States. Pawpaws are indigenous to 26 states in the US, in a range extending from northern Florida to southern Ontario and as far west as eastern Nebraska. They have provided delicious and nutritious food for Native Americans, European explorers, settlers and wild animals. They are still being enjoyed in modern America, chiefly in rural areas. There are more than 27 varieties currently available.
The unique flavor of the fruit resembles a blend of various tropical flavors, including banana, pineapple and mango.
Pawpaws beautiful maroon colored flowers appear in the spring and turn into clusters of fruit that ripen during the fall. The Pawpaw harvest season is from late August to mid-October. Ripeness can be gauged by squeezing gently, as you would judge a peach. The flesh should be soft, and the fruit should have a strong but pleasant aroma. The skin color of ripe fruit on the tree ranges from green to yellow and dark flecks may appear as on bananas.
The fully ripe pawpaws last only a few days at room temperature, but may be kept for a week in the refrigerator. Eat fruit that was allowed to finish ripening at room temperature. Ripe pawpaw flesh, with skin and seeds removed, can be pureed, and the pulp or whole fruit may be frozen for later use. Never eat the skin or seeds.
Pawpaws are a very nutritious fruit. They are high in vitamin C, magnesium, iron, copper and manganese. They are a good source of potassium and several essential amino acids and they also contain significant amounts of riboflavin, niacin, calcium, phosphorous and zinc. Pawpaws contain these nutrients in amounts that are generally about the same as or greater than those found in bananas, apples and organs.
Most enthusiasts agree that the best way to enjoy pawpaws is to eat them raw after they are picked from trees and are perfectly ripe. Or simply cutting the fruit in half, and using a spoon, scoop out the flesh and discard the seeds. The flavor and custard-like texture make pawpaws a good substitute for bananas in almost any recipe. You extend their tropical flavor beyond the end of the harvest season.
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