Thanks for joining me for the second installment of the “pawpaw diaries”. This weeks episodes features a video and recipe for pawpaw pie. Considering that pawpaw is the largest indigenous North American fruit, I think I’m justified in saying that pawpaw pie is more American than apple pie. Apples immigrated to North America with the European colonists while pawpaw was here long before they arrived.
One interesting thing about the pawpaw tree is its flowers, which are tri-lobed and face the ground when in bloom. These funny flowers aren’t very fragrant and what little fragrance they have isn’t very friendly. Their smell has been likened to rotting meat which explains their native pollinators: blow flies, carrion beetles and the occasional fruit fly. I put my nose up to a flower in the Spring and really didn’t notice a smell at all. Pollinated flowers yield fruit that ripens by late September and early October here in Southwest Michigan. Ripe fruit drops from the trees and is a highly prized meal for deer, squirrels, fox, raccoons, possum and black bears. It’s rare to find an unblemished fruit on the ground. Usually they’ve been snacked on. The best harvesting technique I’ve found is to shake the tree and collect what hits the ground. You can admire my technique in the video included in my previous post on pawpaw.
The more I learn about pawpaw the more impressed I am with it. Why has no one ever heard of this fruit? Why can’t you get it in grocery stores?
Unfortunately pawpaw hasn’t quite made it mainstream… yet. While there are plenty of pawpaws feeding the woodlands creatures, they’ve only established themselves at local farmer’s markets and at regional grocery stores. Some of the disadvantages pawpaw’s have which are preventing them from being more mainstream is that they quickly ripen once picked, bruise easily and potentially ferment in their skin once ripe. Some varieties of pawpaw have shown to be better cultivars than others. The ideal pawpaw variety yields many fruit of large size with abundant flesh and few seeds. If Neal Peterson has his way, pawpaw would be seasonal staple around the country.
Neal Peterson tasted his first pawpaw in 1975 and since then he has made it his mission in life to develop pawpaws into viable cultivated crop. Over the past 30+ years he has created pawpaw varieties with outstanding yield, size, flavor and percentage of flesh. For those wishing to look into growing your own pawpaw, he is the authority and source for all things pawpaw.
Recently while in Chicago I went up to Highland Park with my friend Cindy to visit a new raw restaurant set up by Matthew Kenney. “In the Raw” is the manifestation of Beth Taussig’s desire to bring raw foods to her local community. She spent some time chatting with us about her journey into raw foods and the experience of opening a restaurant. I remember my raw food restaurant opening experience when I helped to open Shakti Life Kitchen in Atlantic Beach, FL back in… actually I can’t quite remember… October of 2008 maybe. A lot has happened since then… European tour, Canadian adventures, visit to Kauai and much more.
Now I’m up in Michigan running a retreat center (Camp Rawnora), growing a garden and living a blessed life. I’d love to hear what you’ve been up to. Drop me a line with the details and enjoy pictures from my gardens and my restaurant review of In the Raw.
Fun stuff happening up in Michigan. We have ponies being born and baby greens popping up. The wild foraging is in full effect with this early spring. Check out my post from last year on how to make stinging nettle pesto. Don’t worry, once you process the nettles, they no longer sting. Please visit the Camp Rawnora website to check out our upcoming events. No matter where you are in the world, we have room for you here at Camp Rawnora.
In the meantime here’s a raw food recipe for food processor banana ice cream. This is one of my evening favorites especially when I sit down to watch a movie on the big screen at the Camp Rawnora media room.