1. PAWPAW CHIFFON PIE
INGREDIENTS:
1½ Tbsp gelatin ¼ cup cold water
½ cup sugar, brown or white ½ tsp salt
3 egg yolks, beaten ½ cup milk
1 cup pureed fresh pawpaw pulp
3 egg whites
¼ cup white sugar 1 cup heavy cream, whipped
1 baked 9-inch pastry shell
DIRECTIONS:
Soften the gelatin in cold water. Combine the ½ cup sugar with the salt, egg yolks, and milk in the top of a double boiler. Cook over boiling water, stirring constantly, until mixture coats a spoon. Remove from heat and stir in softened gelatin and pawpaw puree. Chill until a spoonful holds its shape (about half an hour). Beat the egg whites stiff with ¼ cup of white sugar. Fold the egg whites and half of the whipped cream into the filling. Pour into the baked pastry shell. Spread remaining whipped cream on top of the pie.
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2. PAWPAW CHIFFON PIE
INGREDIENTS: (small pie)
1 cup sugar
2 tablespoons all-purpose flour or 2 tablespoons cornstarch

1 cup milk
1/4 teaspoon salt

1 egg
1 1/2 cups pawpaw, peeled and seeded

DIRECTIONS:
Place all ingredients into stew pan and stir together. Cook over medium heat until thickened. Pour into unbaked pie shell and bake until the crust is done.

You can keep them in the fridge for a couple weeks, especially if they are just getting ripe.

Alex

I used to like them - a lot. But now, I can eat one pawpaw, and don't care if I have another one for another 2-3 years. I'm not taking out the ones I have growing now, but I'm not planning to plant any more.

We all pretty much agree that they have the texture of a banana but taste like a mango.

This was my fourth season with my trees. They were planted in the fall so there were no fruit at all the first year, second year one tree got one fruit which disappeared. Third year there were three fruits all of which disappeared.

This year I was a little more diligent but also the trees fruited better. Mitch produced about 10 & Sunny just 2.
Exciting stuff!