Pawpaw Puree Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of an 8-inch loaf pan with cooking spray.
• Combine sugar and butter in a bowl; beat together until smooth. Beat in eggs. Add pawpaw pulp and water; beat until combined, about 30 seconds. Stir in flour, walnuts, baking soda, salt, and baking powder. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 15 minutes. Allow to cool before slicing, about 30 minutes.

Steps:

• 1. Cream shortening, add sugar gradually, and beat until fluffy. Add eggs, one at a time, beating well after each addition. Beat in pawpaw puree. Sift together remaining dry ingredients and add in four portions, beating smooth each time. Stir in nuts and raisins.
• 2. Pour batter into a greased, floured loaf pan (8x4x3-inches) and bake in a moderate oven (350 degrees) for about 50 minutes, or until a toothpick inserted into the loaf comes out clean. Cool on rack before slicing. Serve slices buttered or with cream cheese.
• 3. NOTE: To make puree, peel ripe pawpaws and place chunks in blender or food processor and process until smooth.

Steps:

• 1. Check a pawpaws ripeness by squeezing gently, as you would a peach. The flesh should be soft, and the fruit should have a strong, pleasant aroma. The skin color of ripe fruit on the tree ranges from green to yellow, and dark flecks may appear, as on bananas. Ripe pawpaws last only a few days at room temperature, but may be kept for a week in the refrigerator. Ripe pawpaw meat, with skin and seeds removed, can be pureed and frozen for later use. Simply peel the pawpaw and place chunks of the fruit in a blender or food processor to puree.
• 2. The pawpaw is the largest fruit that you can eat that is native to the United States. Pawpaws grow in 26 states in the eastern U.S. Most are wild and grow in wooded areas. They provide delicious and nutritious food. People usually eat them raw. The flavor of the fruit is like a blend of tropical flavors, including banana, pineapple, and mango. If you would like to try cooking with them pawpaws are a good substitute for bananas in almost any recipe.
• 3. Pawpaws are are high in vitamin C, magnesium, iron, copper, and manganese. They are a good source of potassium and several essential amino acids, and they also contain significant amounts of riboflavin, niacin, calcium, phosphorus, and zinc.