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About the Recipe: Once you find the Pawpaw Fruit, you will be mesmerized by its creamy tropical flavor, but they grow right here in the middle of the United States. The pulp, ripe with sweet flavor, is perfect in this quick bread coffeecake. Add some fresh lemon glaze and crunchy pecans as an added bonus.
Cook’s Note: Some mornings just start off right. Sheena, our neighbor, stopped by and handed me a bag filled with Pawpaw fruit. She said that a friend shared them with her, and they were known in our area as a Hoosier or an Indiana banana, a fruit that encouraged lots of foraging trips.
As I sliced into one, the green peel revealed golden pulp with large black seeds. My fingers and hands became covered with sweetness reflecting a banana, mango, pineapple, tropical flavored fruit. Imagine that kind of fruit flavor! I just knew that it was meant to turn into a country cake.
Information about Pawpaw Fruit:
Pawpaws grow from the Great Lakes down to portions of the Florida Panhandle. If we look back in history, the Lewis and Clark expedition and Native American tribes enjoyed them.
When you cut a ripe fruit, the Pawpaw pulp explodes with golden sweetness. Removing the black seeds, the pulp’s best use is in unbaked desserts and drinks. With this reputation, I’m sure you wonder why they aren’t found all around the U.S.
The problem is that they bruise easily and have a short shelf life, which means they aren’t suited for the current agricultural business model.
Adventure seeking Foodies can find Pawpaw fruit in September and October at Farmer’s Markets in the Midwest or the frozen pulp can be ordered from growers.
For More Information about the product See:
https://www.seriouseats.com/2014/09/what-are-pawpaws-wild-fruit-midwest-how-to-prep-and-eat-pawpaws.html
pdf for Copy of Recipe – Secret Pawpaw Country Coffeecake
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