A chef praises pawpaws as a delightful surprise with a tropical flavor found in Canada. Tawnya Brant, the owner of Yawékon Foods, describes pawpaws as a blend of banana, mango, and pineapple with a creamy texture that turns caramel-like when ripe. The fruit, once abundant in North America and a favorite among Indigenous communities, has become less common due to its short shelf life and susceptibility to bruising.
Thomas Mathias, a farmer, shares his journey of cultivating pawpaws, which required years of experimentation before bearing fruit. Using llama manure to pollinate the trees, Mathias and his sister now harvest around 250 to 300 pounds of fruit annually. Despite the challenges, their farm has seen growing interest in pawpaws, with customers returning for more and spreading the word.
Brant suggests seeking pawpaws at farmers’ markets or local festivals, where they can be used in various dishes like salad dressings and sauces. She advises caution when consuming pawpaws, as their skin and seeds are toxic. While Brant looks forward to her own pawpaw trees producing fruit, she values the opportunity to share this unique fruit with others as a special treat each year.