Paw Paws are very short lived, within a few days they go to black and mush, plus the fruit flies find them. I collected enough paw paws this year that I decided to freeze the pulp. It’s a little tedious to separate the pulp from the seeds and skin, but worth it in the end. Paw Paw fruit can be used as a replacement for oil in baking, or in salsas or sauces, or even in a recipe in place of another fruit.
First Slice the fruit in half width wise, or lengthwise.
The first time I did this across the width, I scooped out the fruit and pulled the seeds out. The seeds have a small membrane around them that the fruit sticks to. In order to get the most fruit, peel the membrane off and throw in with the fruit. I found though, that slicing the the length maybe not in half, but a quarter, will cut through the membrane leaving the tips of the seeds exposed. You can pull the seeds out and scoop the fruit into a bowl.
Process all the fruit in a food processor.
Take all the fruit and place in a food processor and pulverize it. This will make the pulp less fiberous and give it a smooth consistency.
Strain the pulp.
Using a mesh strainer – push the pulp through. Any tough pieces of pulp, skin, membrane will stay in the strainer.
Scoop into ice cube tray.
Freeze then place paw paw cubes into a freezer bag for use another day.
Related posts you might also like:
- Paw Paw Pineapple Cocktail
- Winter Squash (or Pumpkin) Puree
- Paw Paws 101
- Canning Tomato Sauce
- Way Down Yonder in the Paw Paw Patch
- Fruit Tastings – Horned Melon, Ugli Fruit & Pomegranate
- Butternut Squash under a Swiss Cheese Crust
- Lemony Bulgur and Spaghetti Squash
- Strawberry Tips
- Freezer Peppers, Onions and Ginger