Ask TennZen: What to do with paw paws

It's time for another edition of "Ask TennZen," in which I do my best to answer your questions. As always, any advice offered here is taken at your own risk. Your mileage may vary.

I've been asked about paw paws, specifically how to cook with them.

First, I guess I need to introduce you to paw paws, in case you're not familiar with them.

The paw paw (Asimina triloba) is North America's largest native tree fruit. It's most commonly called "paw paw," but it's also known as "poor man's banana," or a regional variation of that name, such as Kentucky Banana, Ohio Banana, Ozark Banana, etc.

The tree blooms in the spring (the flowers are malodorous - i.e., they stink) and the fruits ripen in the fall - from late August through October. Each fruit is about as long as a banana, but bigger around. They ripen very quickly and will ferment if not eaten or cooked within a couple of days. Ripe paw paws taste tropical - a mix between banana, coconut, and mango.

You can tell if a paw paw is ripe by squeezing it gently, as you would a peach. The fruit should be soft and have a strong, pleasant scent. The color of ripe paw paws on the tree ranges from green to yellow, and there may be dark spots, as on bananas.

As for eating and cooking with paw paws, a good rule of thumb is this:

if you can make it with mashed or pureed banana, then you can make it with paw paw puree.

Mashed banana and mashed paw paw are interchangeable.

Think bread, cake, muffins, creams, and puddings!

PAW PAW CREAM PIE
3/4 c. sugar
1/3 c. flour
3 egg yolks, slightly beaten
1 c. milk
1 c. light cream
1 c. pureed paw paw
3 egg whites
3 Tbsp. sugar
pinch of salt
1 baked 9-inch pastry shell

Combine sugar and flour. Add the beaten egg yolks, milk, and cream. Mix well and add paw paw puree. Cook and stir constantly over low heat until thickened. Cool.

Make a meringue by beating the egg whites stiff with 3 Tbsp. sugar and a pinch of salt. Pour custard into a baked pastry shell and cover with meringue. Bake at 350 degrees for 12 minutes or until meringue is browned. Serves 6 to 8.

PAW PAW CAKE
1/4 c. shortening
1 c. sugar
11/4 c. all-purpose flour
1 tsp. baking powder
1 c. mashed paw paw
1 beaten egg
1 tsp. baking soda
1 tsp. vanilla

Preheat oven to 375 degrees.

Cream shortening and sugar. Add beaten egg and mashed paw paw. Sift together flour, soda, and salt; stir into the creamed mixture. Add vanilla and pour in an 8 inch square pan or two round layer cake pans.

Bake at 375 degrees for 50 minutes. If desired, frost with cream cheese frosting.

PAW PAW BREAD
1/2 c. melted butter
1 c. sugar
2 eggs
1 c. mashed paw paw
1/2 Tbsp. lemon juice
2 c. sifted all-purpose flour
1 tsp. baking powder
1 1/2 c. chopped pecans

Preheat oven to 375 degrees. Grease a loaf pan.

Beat together butter, sugar, and eggs. Stir in the mashed paw paw and lemon juice. Sift the flour and baking powder together, and stir them into the batter. Stir in the pecans and scrape the batter into the loaf pan.

Bake for 1 hour and 15 minutes. Cool completely before slicing.

If you're fortunate enough to get your hands on some paw paws, try substituting them for mashed bananas in your cooking... you'll be pleasantly surprised with the results!

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