At least not lately.
The pawpaw, once widely consumed by America’s pioneers and Native Americans, grew increasingly scarce due to, among other things, male-female flower pollination difficulties, writer Barbara Camrosch reported in an archived Washington Post article.
• Taste buds. NPR’s Allison Aubrey went hunting for the pawpaw recently, describing it as a “sort of mango-meets-the-banana ... with a little hint of melon.” Another claim to fame: The pawpaw is the largest edible fruit native to North America.
• The great pawpaw hunt. If you’d like to spot a pawpaw in the wild, today is the day to do it — the fruit ripens during September and “pawpaw season” runs through early October.
• Cooking with pawpaws. The smooth texture of the pawpaw lends itself to uncooked recipes. Think puddings and sorbets. Other recipes of note: the pawpaw pudding, the pawpaw parfait and pawpaw cookies.