As far as I am concerned, there is no better way to say good-bye to Summer that with a recipe using a rare, seasonal delicacy, the American paw paw (Asimina triloba) fruit.
The paw paw fruit, also known as pawpaw, papaw, paw-paw, Ozark banana or the prairie banana, among others, (not to be confused with papaya which is also sometimes called pawpaw), comes from a tree native to the eastern part of North America, from the same plant family, the Annonaceae, as the custard apple, cherimoya, soursop and ylang ylang. Recently, paw paws have been grown commercially with great success in France and Italy (South Tirol) and are also known in Japan, Korea, Romania and some parts of Eastern Europe.
Paw paws are shaped almost like mango fruit. They have a very firm skin and many large hard, black seeds. They are very green and hard when unripe, and become soft and turn yellow-brown to dark brown when ripe. At least, mine did.
A ripe paw paw fruit has a nice yellow, very sweet flesh and a texture of a custard apple. It tastes like a combination of banana, mango and pineapple with a slight vanilla and caramel notes. At least, this is how it tasted to me the very first time I tried it.
I am aware that depending on where you live, you might not be to get that fruit for this recipe. Use any custard apple - cherimoya, guanabana, or even atemoya. If these are not available, you might be able to recreate the taste with a ripe banana, some ripe mango, a little ripe pineapple and a dash of good vanilla extract, but it won't be the same.
Paw paws are rich in vitamin C, vitamin A and B vitamins, especially riboflavin; carotenoid compounds; minerals potassium, magnesium, manganese and iron; phytosterols and fiber. They were used by the native Americans to cure many ailments and diseases. Caution: the skin and the seeds contain neurotoxic alkaloids and should never be consunmed.
Ingredients:
- 1 cup paw paw fruit (3 medium large fruits, skin and seeds removed)
- 1 cup cashew nuts soaked in water overnight
- 1 1/2 cup filtered or spring water, add more if needed
- tiny pinch Celtic sea salt
- 1 tsp cold pressed moringa oil or hemp seed oil
- 2-3 ice cubes, optional
Method:
- Toss the nuts and the fruit flesh into a blender. Add water and blend. Add the oil and salt, and blend again for a few seconds. Add ice cubes, if using and bend until smooth.
- Pour the smoothie into nice glasses and enjoy it in good company!
Tip: If you are lucky enough to get the fresh paw paws where you live, you can scoop out the ripe flesh and freeze it for later use.
As the Summer comes to end, I hope that you will be able to preserve at least some of the good mood and live it during the colder, darker days. Always let the sun shine from inside out.
In radiant health, passionately raw - Dominique
Dominique Allmon©2024