Forget pumpkins and apples - fall belongs to the Pawpaw, ��’s tropical native fruit

Forget pumpkins and apples - fall belongs to the Pawpaw, ��’s tropical native fruit

When most people think of tropical fruit, they picture mangoes, guavas, and papayas, along with rainforests, palm trees, and island breezes. Southeastern �� doesn’t typically make the list, however, the region is home to a tropical native fruit that gains attention each year for its uniqueness and flavor - the pawpaw.

Samantha Pelham-Kunz | September 17, 2025

“There’s nothing quite like the pawpaw,” said Rob Brannan, a food science professor at ��'s Department of Food and Nutrition Sciences. “It’s the only temperate member of a tropical fruit family. Everything else in its family grows in the Caribbean or South America. The pawpaw? It’s growing right here in ��.”

Often described as a mix between a banana and mango, the pawpaw has a creamy, custard-like texture and grows in clusters on small trees. Despite its exotic flavor, it’s a true berry, unlike strawberries or raspberries, according to Brannan, and is native to much of the eastern U.S.

Pawpaws begin to ripen in mid-summer in southern states and as late as October in the north. In ��, peak harvest time is mid-September, just in time for National Pawpaw Day, held the third Thursday of September.

Although the pawpaw is native to the region, it can be surprisingly difficult to find. The fruit is highly perishable, bruises easily and doesn’t ship well, making it a challenge for commercial sale.

“This is not the type of fruit you’re going to find in a big-box grocery store,” Brannan added.

Only a small number of commercial farms grow pawpaws at scale. According to Brannan, harvesting them requires careful timing and technique. Farmers often set up nets below tree branches to catch the pawpaws as they naturally fall, which is normally the sign for identifying they’re ripe. Once a pawpaw hits the ground, it’s considered unsellable for commercial use.

Once collected, pawpaws are sold mostly to small-scale producers. The brewing industry is currently the largest commercial user of pawpaw pulp, turning the fruit into seasonal craft beers and ciders.

“The fruits farmers caught last year are what we’ll be drinking this year in any pawpaw-related brews,” Brannan said. “But there are so many other ways to enjoy it. My suggestion? Start by just trying the fresh fruit.”

Because pawpaws are so difficult to find in stores, one of the best ways to experience them was at the annual �� Pawpaw Festival, held each September at Lake Snowden in Albany, ��. This year’s festival, which took place Sept. 12–14, drew visitors from all over, as well as international fruit experts, since it coincided with an international pawpaw gathering in Kentucky.

“We hosted growers and researchers from around the world who shared insights into cultivating native fruits in their own countries during a special session during the festival,” Brannan said.

The festival featured pawpaw trivia, live music, cooking demos, and a ‘Best Pawpaw’ contest, but the main highlight was the Pawpaw Cook-Off, held Friday for vendors and Sunday for the public.

Every food vendor, typically 20 to 25 total, must offer at least two pawpaw-infused dishes. Previous years have featured everything from pawpaw guacamole and hot sauces to ice cream, cakes, jams and more.

“We’ve learned so much over the years from the cook-offs,” said Brannan, who gave a presentation at this year’s festival on pawpaw gastronomy, highlighting trends, recipe insights and what makes certain dishes work. “Data from past years show that salsas, dips, and cold dishes tend to be the most successful savory entries, while ice creams and specialty desserts perform well in the sweet category.”

Brannan has also published an article in the journal “Gastronomy” titled, which explores the most effective culinary uses of pawpaws, drawing from years of experimentation and community feedback. The article emphasizes the fruit's unique texture and tropical flavor profile, noting that it shines brightest in chilled applications where its custard-like consistency can be preserved.

“The pawpaw is not normally the type of fruit your average person is going to cook with,” Brannan said. “Those lucky enough to purchase a few normally do so for eating as is. However, those who have pawpaws in abundance or are looking to try something new, I suggest working with cold dishes. In my experience, that typically tends to have the best outcomes.”

Beyond Brannan’s work, his graduate students are also playing a major role in pushing the pawpaw conversation forward, both at the festival and beyond.

Shelby George, a second-year graduate student in ��’s dietetics program, has a long-standing connection to the �� Pawpaw Festival, one that began back in 2016 when she volunteered as a freshman new to Athens.

“I knew nothing about Athens, and it was the first thing I did that integrated me in some way into this beautiful community,” George said.

Since then, she’s remained deeply involved by volunteering with Zero Waste to help divert compost and recycling from landfills, assisting with setup and teardown, helping coordinate festival programming in the pawpaw tent and supporting Brannan both in the classroom and on the festival grounds. This year, George returned not only as a dietetic intern in the pawpaw tent, but for the first time as a presenter.

Her research with Brannan explores consumer interest and perceptions surrounding the pawpaw fruit. During her presentation at this year’s festival, George shared insights drawn from a consumer survey conducted at the 2024 Pawpaw Festival. The survey, launched via QR code, collected nearly 200 responses and asked participants about their knowledge of pawpaws and how they use them. George and her team analyzed the data using SPSS, holding weekly meetings to discuss their process, findings and broader implications.

The results highlighted both the enthusiasm and the frustrations surrounding pawpaws.

“People love pawpaws and value-added pawpaw products,” George said. “But they also overwhelmingly agreed that pawpaws are inaccessible.”

According to George, this points to a major opportunity in the value-added product sector, a way to deliver pawpaws in forms that are more geographically and seasonally accessible.

“Pawpaws have a short growing season and are incredibly difficult to ship because of their fragile skin and high ethylene production after harvest,” she explained. “You can’t realistically send a fresh pawpaw from �� to California and expect it to arrive in good condition.”

She added that shelf-stable or frozen value-added products, like pawpaw jams, ice creams, or purées, could be the key to expanding the fruit’s reach beyond its native range.

Interestingly, survey data also showed that people who have not yet purchased pawpaws are the most likely to do so in the future.

“There’s a clear niche effect happening here,” George said. “New consumers are drawn in by the fruit’s uniqueness, while those already familiar with pawpaws might forage, grow or get them from friends so they’re less likely to buy them.”

She also noted that consumers consider pawpaws to be commercially unavailable, which signals an opportunity for growers and distributors to reevaluate their marketing strategies.

“Price and origin mattered most to respondents,” George said. “So emphasizing those elements, such as local sourcing or affordability, could help improve sales and increase awareness.”

In addition to the consumer aspect, George also worked to clarify common misconceptions about the fruit, particularly around its nutritional profile.

“Originally when pawpaw nutrition information was released, the analysis involved the fruit’s skin, which is totally inedible. Even raccoons leave it,” she said. “So, it definitely shouldn’t be included in the nutritional analysis. It’s a wonderful food, don’t misunderstand me. It’s not a buzzword-heavy superfruit, it’s a fruit, and that’s super in itself.”

George also presented two research posters at the fifth International Pawpaw Conference, held just before the festival at Kentucky State University. The posters, titled “Consumer Habits and Beliefs Related to Pawpaws (Asimina triloba)” and “Influence of Price, Source, and Production on Pawpaw (Asimina triloba) Purchasing Preferences,” showcased the broader scope of her work and its implications for both consumers and producers in the pawpaw industry.

She was also named the 2025 Academic Student of the Year by the North American Pawpaw Growers Association (NAPGA), an honor recognizing her “unselfish donation of time and talent to further the goals of NAPGA and the pawpaw industry in general.”

“It’s such a high honor and yes, I cried,” she elated. “This community means so much to me, and to be recognized by them in this way was really special.”

Another student working with the festival and directly with the fruit is Keerthi Reddi, a second-year graduate student in Food and Nutrition Sciences originally from India. Reddi first encountered the pawpaw through Brannan and was instantly intrigued by its tropical flavor and potential for sustainable food innovation.

“That’s when I thought about exploring how pawpaws could be used in new and functional food products,” Reddi said.

Reddi’s research focuses on using overripe or discarded pawpaws, which would otherwise go to waste, as a key ingredient in plant-based meat alternatives. At the festival, attendees were able to sample her creations, including Pawpaw Chicken Nuggets and a Pawpaw Burger Patty, and provide feedback in a sensory analysis booth.

“I’m interested in how the fruit influences texture, flavor, and appeal,” she said. “But I’m also excited about the sustainability side, reducing waste while creating nutritious, innovative foods.”

Reddi emphasized that pawpaws grow naturally without chemical inputs, making them ideal for regenerative agriculture. Promoting their cultivation supports biodiversity and strengthens regional food resilience.

“The pawpaw is not just a curious regional fruit, it’s an integral part of North American heritage,” Reddi said. “It deserves wider recognition for its flavor, nutritional value, and versatility.”

Studying the pawpaw has also helped Reddi connect more deeply with her community in the U.S.

“It’s given me a special way to connect with people here,” she added. “I hope more people will discover the pawpaw, not just as a seasonal delicacy, but as a fruit that can drive sustainable, meaningful change in our food systems.”

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food and nutrition

Graduate College

College of Health Sciences and Professions

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Forget pumpkins and apples - fall belongs to the Pawpaw, ��������’s tropical native fruit

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Forget pumpkins and apples - fall belongs to the Pawpaw, ��’s tropical native fruit