Species: Asimina triloba
History: Native to southern Ontario where it is considered a vulnerable species and the central United States, it is believed the range of these trees has shrunk with the extinction of megafauna that likely dispersed the seeds. These oddly tropical fruits have been cultivated by indigenous peoples and European colonizers alike, it is rumoured chilled pawpaw was George Washington's favourite dessert and Thomas Jefferson planted some at Monticello. Although popular among locals and with foragers, pawpaws have failed to achieve any kind of commercial success due to their poor keeping ability and oft difficult pollination.
Why We Grow It: The Pawpaw produces very unique fruit that has a distinct tropical banana/mango flavour and custard like texture. As it oxidises fairly quickly once cut open, it is best eaten fresh once fully ripe or made into sauces, baked goods, ice cream, puddings, and curds. Pawpaws have a very slow growth habit and grow naturally as an under story tree, usually not reaching over 35 feet. We grow them from seed for increased hardiness compared to grafted stock.
Canadian Hardiness Zone: 5
Soil Preference: Prefers rich loam
Growth Habits: Tree usually reaches 11m but can get up to 14m tall
Sun/Shade: Full sun (approx. 8-10 hours of sun daily)
Pollination: Requires a pollinator, for optimal fruit production plant at least three trees
Flowering Time: Early spring
Bloom Colour: Deep maroon
Ripens: Late September
Storage: Keeps about a week in the fridge
Recommended Use: Fresh eating, baking
Height not including roots: 15-30cm
This year our pawpaws were grown by Josh from TO, in his backyard. He only used organic inputs, lots of good compost and Ontario seed. Thanks Josh for these healthy, happy seedlings!
