(Recipe from NYT Cooking)
(From Serious Eats) ~ Pawpaw trees, the largest edible fruit trees native to North America, produce greenish-blackish fruit, usually three to six inches long. The flesh is pale to bright yellow and contains a network of glossy, dark brown seeds. A pawpaw’s flavor is sunny, electric, and downright tropical: a riot of mango-banana-citrus that’s incongruous with its temperate, deciduous forest origins.
Ripe pawpaws only last for two or three days at room temperature. They do well in the refrigerator for about a week if fully ripe. To extract the pulp, halve the pawpaws with a knife and squish them with your bare hands through a colander set over a large bowl. It oxidizes quickly, so when storing pawpaw pulp in the refrigerator, stir in a little lemon juice and keep the air out by pressing plastic wrap directly on the surface. The pulp is best used within a day. Pawpaw pulp freezes well in a Ziploc bag for up to six months.
- ½ cup(1 stick) butter, melted and slightly cooled, plus more for baking dish
- 2 cups sugar
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 3 large eggs
- 2 cups (1 pound) pawpaw pulp
- 1½ cups whole milk
- 1 teaspoon pure vanilla extract
- Lightly sweetened whipped cream, for serving
Heat oven to 350 degrees. Grease a 13-by-9-by-2-inch baking dish.
In a large bowl, whisk together sugar, flour, baking powder, salt, cinnamon, ginger and nutmeg.
In another large bowl, whisk together eggs and pawpaw pulp until smooth. Whisk in milk and vanilla. Whisk in melted butter. Pour into sugar mixture and stir only until combined.
Pour batter into prepared dish. Bake 50 minutes or until just set in the center. Cool to room temperature on a wire rack before cutting. Serve with a dollop of whipped cream.