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Foraging for America's Forgotten Fruit
A guide to finding, prepping, and enjoying the pawpaw.
As I sucked the juice from around the seeds—taking in a tropical flavor at a crossroads between banana, mango, and durian—and let the pulp’s custard-like texture settle on my tongue, I couldn’t believe this fruit was native to the United States. As he writes in the book, “I see the familiar look on people’s faces as they come out of the woods or walk away from a sampling table, that of puzzlement and wonder, wheels turning, grasping at the mystery and the possibilities.” Add the pawpaw pulp, coconut milk and cream, cane sugar, sea salt, and vanilla extract to a high-speed blender, and blend on high for a few minutes until creamy and smooth.
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