In Canada, the tropical-flavored pawpaw fruit grows locally and is a delightful surprise according to chef Tawnya Brant. Brant, the owner of Yawékon Foods and host of APTN’s “One Dish One Spoon,” describes the pawpaw as a combination of banana, mango, and pineapple flavors with a creamy texture similar to caramel when ripe.
Pawpaws have been native to North America for centuries and were cultivated by Indigenous communities before being displaced due to land clearing for agriculture. Despite still growing in the wild and some orchards in regions like southern Ontario, B.C., and Quebec, pawpaws remain relatively unknown due to their short shelf life and susceptibility to bruising.
Brant, who recently ventured into growing pawpaws, highlights the fruit’s unique taste and hopes to share its flavors with more people. She suggests exploring farmers’ markets or attending pawpaw festivals in early October to experience this “treasured little gift.” Pawpaws can be used in various culinary creations but should be consumed fresh while avoiding the skin and seeds, which are toxic.
Farmers like Thomas Mathias have successfully cultivated pawpaws by using llama manure to aid in pollination. Mathias, along with his sister Beth Secord, manages Mathias Farm in Ontario’s Niagara region where they have seen increased interest in pawpaws. The fruit’s popularity is growing, with more individuals appreciating its distinct taste and health benefits.
As pawpaws gain attention, enthusiasts like Brant and Mathias hope to see a resurgence in popularity and widespread cultivation, envisioning a future where pawpaw trees may grace backyard gardens across Canada.