Many are unaware that the tropical-flavored pawpaw fruit is cultivated in Canada. Chef Tawnya Brant believes that anyone who tries it is in for a delightful surprise.
Brant, the owner of Yawékon Foods and host of APTN’s One Dish One Spoon, describes the pawpaw as a blend of banana, mango, and pineapple flavors with a creamy texture that becomes caramel-like when ripe.
She likens the fruit to an “alien banana,” shorter and chubbier with oval-shaped characteristics and large seeds inside.
While pawpaws have a long history in North America, their popularity diminished due to their short shelf life and susceptibility to bruising, hindering large-scale commercial distribution.
Exploring the wild pawpaws in a secluded location near London, Ont. with forager and ecologist Mathis Natvik.
Brant’s introduction to pawpaws happened a decade ago when a friend brought some to her late mother’s garden. She noted that the Haudenosaunee transported the trees up the eastern seaboard, emphasizing their significance.
Thomas Mathias, a pawpaw cultivator, shared that utilizing llama manure was essential for successful fruit production on his farm in Ontario’s Niagara region.
Mathias explained that it took over a decade of experimentation
