Freezing Pawpaw Pulp

DSC_0015Heavy rain and winds brought down way more ripe pawpaw fruit than we could eat even after sharing with friends. To preserve the bounty I removed the seeds, scraped the pulp out of the skins, and scooped the delicious tropical treat into freezer bags to use for baking, smoothies or drinks after the short season.
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2 thoughts on “Freezing Pawpaw Pulp

  1. Tania

    We press the pulp into 16 oz plastic containers (re-use cottage cheese containers) which stack nicely in the freezer. We can then use an ice cream scoop to serve this “paw paw sorbet” as a dessert (slight thawing is required as it freezes pretty hard). We found that it has a stronger pineapple flavor when in the frozen state. As it thaws more, it returns to its creamy smooth texture and fruity-like taste and smell. Amazingly it does not oxidize much. Sometimes the top surface turns a little bit brown, but it’s just barely on the surface and everything underneath is still yellow and flavorful.

    Reply
    1. lenapietri Post author

      Thanks Tania! Last year’s gallon bags got a bit cumbersome so this year I have been freezing sandwich size bags in small batches. The containers and sorbet scooping is a great idea.

      Reply

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