Pawpaw Pudding Recipe

Cooking with pawpaw is easy! Whip up this zingy pudding recipe to teach your family and friends about North America’s forgotten native fruit.

Fall 2016

  • When making pawpaw purée remember that the more heat you add to pawpaws, the less “perfume” there'll be in the finished product.
    Photo by Alan Bergo

Yield: 3 cups

Pawpaws add a tangy accent to any pudding, and this increases with ripeness, so consider the desired flavor intensity when choosing pawpaws. This recipe begins with a pawpaw purée, which you can purchase online if you don’t have access to fresh pawpaws. Otherwise, it’s quick work to remove the flesh from your pawpaw, discard the seeds, and purée in a food processor. Be careful to work quickly because pawpaw purée will oxidize if left alone for too long.

Remember that when cooking pawpaws, the more heat you add, the less “perfume” in the finished product. Your pudding will stay good for at least a week, but it probably won’t last that long!

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