Characteristics:

Reaching heights of 15 to 20 feet, these understory trees produce a tropical-seeming fruit in a very not-so-tropical region of North America. They typically show up in low bottom woods, wooded slopes, ravines and along streams. Their large drooping leaves are 6 to 12 inches in length, elliptical in shape, and have a medium green hue. Their cup-shaped flowers have 3 green sepals and 6 reddish purple petals in two tiers 2 inches across and grow from the previous year’s leaf axils before new leaves emerge. They bloom in the spring, and are followed by their fruit which appears yellowish green,and mature between August and October. Ripe pawpaw fruit has a fleshy texture and is often compared to bananas, mangoes, and cantaloupe. 

Cultivation

Pawpaws are photosensitive in the first two years of their development and thus require filtered sunlight. However, once they are mature, they prefer full sun. They thrive in deep, moist, fertile, well drained soil with somewhat acidic ph. 

Propagation

Pawpaws in the wild, or left untended, propagate via root suckers that eventually form thickets. This colonial thicket nature of the spread is beneficial for preventing erosion and reinforcing soil integrity along streambanks. However, this growth pattern is not ideal for fruit production. 

Folks who are interested in fruit production do better removing the root suckers, and growing new trees from seed, chip budding, or whip grafting. The seeds are somewhat particular in their germination process, and require stratification by storing for 90 to 120 days at about 32 to 40 degrees fahrenheit.

Pawpaws require cross-pollination for ideal fruiting, and require at least two different genetic varieties. Because bees are not interested in pawpaw flowers, growers will often hand-pollinate, or spray organic substances on the flowers that attract less ambitious pollinators, such as flies and beetles. 

Edibility

The fruit of pawpaw is edible and ripens between August and October. As it ripens, the skin will lighten in color to a more yellowish hue, and will develop dark spots that have no effect on the flavor or edibility. Peeling back the skin reveals a custard-like flesh that is high in protein, dotted with thick black seeds. It has a distinct tropical flavor, much like mangoes or bananas. They’re often eaten on site, as they bruise easily have a very short shelf life of 2 to 3 days. They can sometimes be found at local farmers markets. Because of their short shelf life, pawpaws have historically not been a high production fruit. However, organic growers are becoming increasingly interested as they have almost no pests that threaten production, and therefore don’t require pesticides. This has led to more interest in preserving pawpaw fruit, and creating value added products, such as ice cream, jams, and canned fruit. 

Medicinal

Medicinally, the leaves and twigs are showing to have anti-cancer and pesticidal properties. The fruit is high in protein, and is a good source of iron, , manganese, vitamin C, magnesium, and vitamin A. 

Toxicity

While there are acetogenins in the twigs, leaves, and bark of pawpaws that can be used as an organic pesticide, Zebra Swallowtail Butterfly larvae flourish on them. The acetogenins are then present in the butterflies as they mature, and make them unattractive to birds and other predators. 

Culture

Native Americans and early European settlers would use the fibrous inner bark material to make ropes, mats, and fishing nets. 

Asimina triloba

Pawpaw

Type: Tree

Family: Annonaceae

Height: 15 to 30 ft

Spread: 15 to 30 ft

Bloom: Burgundy, April to May

Sun: Full sun to part shade

Water: Medium to wet

Fruit: Edible

Tolerates: Wet soil

Plant Communities