SERENA’S PINEAPPLE-PAW PAW BREAD

By serena On October 17, 2013 · Leave a Comment

Pawpaw is a fruit that grows native to WV and Kentucky as well as other places.. It is best described as a cross between a mango, a banana, and a pineapple.

The pawpaw (Asimina triloba) is the basis for various place and school names in the United States, almost all using the older spelling variant “paw paw”.

Info taken From Wikipedia- http://en.wikipedia.org/wiki/Asimina_triloba

Asimina triloba, the pawpaw, paw paw, paw-paw, or common pawpaw, is a species of Asimina

The genus name Asimina is adapted from the Native Americans

The common name of this species is variously spelled pawpaw, paw paw, paw-paw, and papaw. It probably derives from the Spanish papaya, an American tropical fruit (Carica papaya) sometimes also called “papaw” perhaps because of the superficial similarity of their fruits.

Asimina triloba has had numerous local common names including: wild banana, prairie banana, Indiana banana, Hoosier banana, West Virginia banana, Kansas banana, Kentucky banana, Michigan banana, Missouri banana, the poor man’s banana, Ozark banana, and banango.

The pawpaw is native to the Eastern, Southern, and Midwestern United States and adjacent southernmost Onterio Canada

The pawpaw is a tree found in well-drained, deep, fertile bottom-land and hilly upland habitat, with large, simple leaves and large fruits. The paw paw is the largest edible fruit indigenous to the United States.

Pawpaws have never been cultivated for their fruits on the scale of apples or peaches primarily because pawpaw fruits ripen to the point of fermentation soon after they are picked, and only frozen fruit will store or ship well. Other methods of preservation include dehydration, production of jams or jellies and pressure canning (using the numerical values for bananas).

Wild-collected pawpaw fruits, ripe in late August to mid September, have long been a favorite treat throughout the tree’s extensive native range in eastern North America, and on occasion are sold locally at farmers markets

Nineteenth-century American agronomist E. Lewis Sturtevantdescribed pawpaws as… a natural custard, too luscious for the relish of most people”

Ohio botanist William B. Werthner noted that

The fruit … has a tangy wild-wood flavor peculiarly its own. It is sweet, yet rather cloying to the taste and a wee bit puckery – only a boy can eat more than one at a time.

Fresh fruits of the pawpaw are commonly eaten raw, either chilled or at room temperature. However, they can be kept only 2–3 days at room temperature, or about a week if refrigerated

The easily bruised pawpaw fruits do not ship well unless frozen.

Where pawpaws grow, the fruit pulp is also often used locally in baked dessert recipes, with pawpaw often substituted with volumetric equivalency in many banana -based recipes.

Pawpaws may also be blended into ice cream or included in pancakes Pawpaws are also used for juice-making, as either a fresh pawpaw drink or in drink mixtures (for example, a pawpaw, pineapple, banana, lime, lemon, and orange tea mix. The fruit pulp can also be made into a country wine

In southern West Virginia, pawpaws are made into a native version of banana nut cake or fruit cake baked inside canning jars, then heat-sealed, reputedly keeping the food for at least a year . – all info taken from wikipedia