BYFG Pawpaw tasting and tour

bushdoctor82 said:
Pawpaws are one of the fruits that I have never tasted - when people describe a custard like consistency, I hear mush/slop and decide not to grow. There’s always next year though.
Click to expand...

Would be the best flavored mush/slop you've ever tasted. 😂 I enjoyed PawPaws all the time as a child, growing up on my grandparents farm, in the early 90's. I haven't had a PawPaw in well over 15 years, and can still remember the aroma and flavor, almost as if engrained into my senses. Finally got to a place where I can grow my own, and am wasting no time doing just that. I would highly suggest finding someone within a reasonable distance from you that grows them and making a drive to taste them. I doubt you will be disappointed. Although, taste is highly subjective, I'm sure most people would enjoy PawPaw, if given the opportunity to try it.
 
@"2Angels"#127 here are my pawpaws.

I’ve planted 5 of them, but only 4 are alive now. The 2 larger pawpaws are from Ted, and they’re 2 years old (one Mango and one Overleese seedling). Neither are grafted so I want to grow them out and taste the fruit before deciding if I want to graft any branches. 

The middle one is a root sucker I got at the Staten Island Fig Fest last year that the original owner was surprised made it thru its 1st winter. I’ve got two of these Staten Island unknowns that I’m growing for rootstock. 

Click for original
IMG-3425.jpg


Your pawpaws look very good! I keep reminding myself that they take a while before they really start to grow.
 
@"9ah-figlet"#12   @"DCallahan"#71 @"2Angels"#127 LOL the whole fig fanatic world loves this thread. DCallahan congratulations on your new membership. When I finally get back to Los Angeles and Sunland California I will certainly be joining this organization as well congratulations. Looks like so many of us  are Paw Paw Growers. This magic thread gives me hope for what this organization can become.
 
@"bushdoctor82"#14 I've had some amazing baked goods that used paw paw in the "cake" super moist and delicious Paw Paw ice cream is outstanding.  Paw paw seems to be a fruit to use as an ingredient to make a dish shine verse being a topping or eaten plain.    I dont know how true it is but I was told that PawPaw was the original  custurd filling for Tastykake.
 
@"DCallahan"#71 

Is there a recipe for the pawpaw ice cream you mentioned? That sounds like it would be outstanding!
 
@"TorontoJoe"#1  I was lucky enough to get some Pawpaw ice cream last season from my local creamery, Brooms Bloom creamery.   They made the ice cream in collaboration with a local conservation group. It seemed to be a plain vanilla base with pawpaw puree mixed in , maybe a hint of pie spices.  But a simple ice cream with a deep rich flavor. 
It's dangerous to have the creamery so close, I can see the silos of the dairy barn from my house.
 
Well… please try to find me a recipe. Either way I’ll gladly share my recipe for the best gelato ever…. Zabaglione. It’s old school and hard to find even the old country. I have three places that still make it for me when I’m there
 
Well… please try to find me a recipe. Either way I’ll gladly share my recipe for the best gelato ever…. Zabaglione. It’s old school and hard to find even the old country. I have three places that still make it for me when I’m there
 
Well… please try to find me a recipe. Either way I’ll gladly share my recipe for the best gelato ever…. Zabaglione. It’s old school and hard to find even the old country. I have three places that still make it for me when I’m there
 
Here’s our recipe for pawpaw ice cream.

Pawpaw Ice Cream
Servings: 6 cups

Ingredients:
8-10 Pawpaws skins and seeds removed to yield 2 cups of pulp
3/4 cup sugar
3 cups heavy whipping cream
1 cups Whole milk
1 t kosher salt
1T vodka (reduces iciness, can’t taste)

Directions:
In the bowl of a food processor, blend the pawpaw pulp and sugar until smooth. Whisk in the remaining ingredients. Cover and refrigerate for at least two hours, up to overnight.
Turn on your ice cream maker and pour the chilled mixture into the frozen freezer bowl and mix for 20 minutes until thickened. The ice cream will still be soft and creamy. Place in a sealable container and return to freezer for at least 2 hours, or until it is firm enough to serve.

Makes 3 pints of ice cream.

We tweaked the recipe from here:  http://www.bakersbrigade.com/recipe/pawpaw-ice-cream/
 
You must log in or register to reply here.
Back
Top