This is a pawpaw
. Looks like something Angelo would have
made love to
purchased at the Singaporean market in this weeks Top Chef
, no? Though its appearance, tropical flavor and family tree (cherimoya, soursop, ylang-ylang) suggests far-flung origins, this fruit grows right in our backyard.
A blend of smoky banana, mango and passion fruit, is how Ian Brendle
, who grows pawpaws on his familys Green Meadow Farm
in Gap, Pa., describes the fruits evocative flavor. The taste is really unbelievable. To open, slice along the oblong fruits prime meridian, exposing the custard-y, peach-colored interior crossed with onyx, lima-bean-shaped seeds. The flesh is full of natural pectin, says Brendle, making pawpaws perfect for ice creams and jams.
A delivery of Green Meadow pawpaws lands on Thursday at Fair Food Farmstand
(Reading Terminal Market, 12th and Arch streets), where theyre running about $5 per pound. Be vigilant: They sell out in a day or two, according to product manager Emily Gunther
. While theyre in season (through September), you can also try foraging for pawpaws yourself. Gunther came upon a grove while foraging in the Susquehanna River Valley just last Wednesday. I dont remember exactly where, she says. A likely story, but we cant player hate. Having tasted this exotic indigenous crop, wed also keep the coordinates confidential.