Pawpaw is also known as American pawpaw or papaw, is a hardy, perennial fruit tree that originates from North America. It belongs to the custard apple or soursop family (Annonaceae), just like soursop, ylang-ylang, and others. This family consists mostly of tropical trees and shrubs. Within this family, the pawpaw is unique because it is the only species that is well adapted to cold winters. In nature, the pawpaw grows in moist deciduous forests and along riverbanks in the eastern United States. It develops into a small tree or large shrub, reaching a height of 300 - 1000 cm (3 - 10 meters) and a width of 200 - 500 cm (2 - 5 meters). It grows slowly at first, but later the plant can spread via root suckers. It performs best in humus-rich, moist, and well-drained soil. Young plants tolerate partial shade, but mature trees need plenty of sun to produce fruit well. The plant is very hardy, but sensitive in its early stages.
The dark purple to chestnut-brown flowers are pollinated by flies and beetles. For good fruit production, multiple plants are needed. The oval to banana-shaped fruits are light green on the outside. The inside is pale yellow to cream-colored. The soft, creamy flesh tastes like a combination of banana, mango, pineapple, and vanilla. The fruit is mainly used in ice cream, smoothies, baked goods, desserts, and tropical dishes. It has a short shelf life, but the pulp can be frozen. The pawpaw is a host plant for the zebra swallowtail butterfly. The species is especially interesting for food forests and lovers of unusual fruit due to its combination of winter hardiness, exotic flavor, and perennial growth. This combination of exotic taste, ecological value, and hardiness makes the plant unique in our temperate climate (the Netherlands and Belgium). Non-evergreen, hardy perennial. Height: 300 - 1000 cm. Width: 200 - 500 cm.
Stratification: 90 - 120 days ( 3 - 4 months)
Indoor sowing: December - March
Germination: 28 - 84 days (4 - 12 weeks)
Germination temp.: 20 - 25 °C
Sowing depth: 2 - 3 cm
Planting distance: 300 - 500 cm (3 - 5 meter)
Plant position: sunny - sheltered - some shade
Flowering period: March - May
Harvesting period: August - October
Give these seeds a mandatory stratification period. Mix the seeds with lightly moist seed-starting soil or vermiculite. Place them in a sealed bag or container. Store in the refrigerator at 2 - 5 °C. Leave them for 90 - 120 days (3 - 4 months). Check regularly to make sure the mixture does not dry out. Allow the seeds to slowly come to room temperature afterwards.
Then sow indoors from late winter to early spring. Use deep pots filled with well-moistened seed-starting soil. Use airy, humus-rich potting soil. Sow about 2 - 3 cm deep. Pawpaw is a dark germinator, meaning it needs darkness to germinate. The seeds can germinate very slowly and irregularly, so be patient. Germination time can take 28 - 84 days (4 - 12 weeks), and in some cases even longer. Do not give up too quickly. The root appears first, followed by the first leaf. Keep the soil slightly moist but not too wet. Place the plants in partial shade. Use deep pots to prevent root damage.
Plant outdoors from mid-May, once there is no more risk of frost, in a very sunny, sheltered location with humus-rich, slightly acidic, well-draining soil. Maintain 300 - 500 cm (3 - 5 meters) between plants. Due to the long and deep taproot, pawpaw is difficult to transplant. At least two different plants are needed for proper fruit set. Protect young plants from sun and drought. The plant grows slowly, especially in the beginning. Place it directly in its final location, as it does not tolerate transplanting well. With patience, it will develop into a hardy fruit tree with tropical-tasting fruits.
Ripe pawpaws can be recognized by their yellow-green color, soft texture, and strong fruity aroma. Sometimes ripe fruits fall from the tree on their own. The fruits do not ripen well after picking, so they are best harvested when nearly ripe or when they detach naturally. Flowering takes place from March to May, and harvesting from August to October. Ready-to-eat fruits are soft and aromatic.
