By Andi Anderson
Each fall, Ohio celebrates a surprising tropical treasure—the pawpaw. Known for a creamy texture and a flavour often compared to banana and mango, this native fruit ripens in September and is honoured at the Ohio Pawpaw Festival in Albany.
Food science professor Rob Brannan of Ohio University calls the pawpaw the only temperate member of a tropical fruit family. Its fragile skin and quick ripening make it difficult to ship, keeping it out of large grocery stores.
Farmers harvest it carefully, often catching fruit in nets before it falls to avoid bruising. Most pawpaws are sold to small producers, with local breweries using the pulp for seasonal craft beers and ciders.
The festival features live music, pawpaw trivia, cooking demonstrations, and the popular Pawpaw Cook-Off, where vendors create dishes ranging from salsas and dips to ice cream and cakes. Brannan recommends using the fruit in cold dishes to preserve its custard-like consistency.
Graduate students add research power to the celebration. Dietetics student Shelby George presented survey data showing high consumer interest but limited access, suggesting frozen or shelf-stable products like jams or purées could expand availability. Her work also highlights that new consumers are eager to buy pawpaws, while experienced foragers often rely on local sources.
Food and Nutrition Sciences student Keerthi Reddi showcased plant-based meat alternatives made with overripe pawpaws, demonstrating how the fruit can reduce food waste and support regenerative agriculture.
Festival visitors sample creative dishes while learning about the fruit’s heritage and potential for sustainable food innovation.
Researchers agree that the pawpaw’s unique taste and natural growth make it a valuable ingredient and an important part of North American food traditions. The event connects community, science, and culinary art, proving that this tropical native fruit has a bright future in local and global markets.
Photo Credit: pexels-aiselin82
Categories: Ohio, Fruits and Vegetables, Sustainable Agriculture