Both North America’s largest fruit and the state fruit of Ohio, the Common Pawpaw feels like a well-kept secret, even though it’s been celebrated for generations. With tropical flavors reminiscent of banana and mango, pawpaw fruits ripen best on the tree and fall to the ground as summer transitions into autumn.
Before these custard-like fruits tempt foragers, the tree’s deep maroon spring flowers rely on pollinators like flies and beetles. Unlike the sweet aroma of roses, pawpaw flowers give off a scent closer to something forgotten in the fridge—a clever strategy for attracting their main pollinators, flies and beetles. The leaves, when crushed or torn, release an aroma that’s surprisingly reminiscent of bell peppers.
Though pawpaw trees are more popular among foragers than landscapers, their charm hasn’t gone unnoticed. Each year, the Ohio Pawpaw Festival takes place in Albany, Ohio, celebrating this native treasure with food, drinks, and community activities. Visitors can even purchase pawpaw saplings to grow their own tropical-looking fruit trees at home. However, to produce fruit, pawpaw trees need genetic diversity—meaning at least two trees from different lineages must be planted near each other for successful pollination. Just remember, while the ripe fruit is edible and delicious, the seeds and unripe fruit are toxic, so it’s best to enjoy pawpaws at their peak.
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