- 1 pie crust, baked
- Âľ cup sugar
- 2 T. flour
- 2 egg yolks
- 2 cups milk
- 1 cup pawpaw pulp
Combine sugar and flour. Add egg yolks and milk, beat well. Add pawpaw pulp and cook over medium heat until thickened; pour into baked pie crust.
- 2 egg whites
- ÂĽ tsp. cream of tartar
- 4 T. sugar
- Â˝ tsp. vanilla
Beat egg whites until frothy. Add cream of tartar and beat until stiff, but not dry; they should stand in soft peaks when beater is removed. Add sugar Â˝-teaspoon at a time. Beat in vanilla.
Spread meringue over pie and bake in 350 degree F oven until lightly browned. Serves 6.
The pawpaw is a somewhat unfamiliar fruit. Itâ€™s native to Ohio and the Midwest, but is not commercially grown on a large scale; it doesnâ€™t get trucked to supermarkets all over the country.
The fruit, which is similar to a mango in shape and size, grows on tropical-looking trees and has a tropical tasteâ€”sweet like a banana and tangy like a mango. Itâ€™s a soft fruit, with flesh that has been described as having the consistency of a creamy custard.
Itâ€™s the largest edible fruit native to North America and was eaten by Native Americans long before the Europeans arrived on our shores. If youâ€™re lucky enough to live in a region where pawpaws are grown, you might find the fruits at farmersâ€™ markets. If youâ€™re not, itâ€™s also available by mail order from a small number of growers.
Integration Acres, in Albany, Ohio, offers a variety of pawpaw productsâ€”including fresh pawpaw (in season), Pawpaw Spiceberry Jam and Pawpaw Green Tomato Relishâ€”to those interested in rediscovering this American heirloom; (740) 698-6060; www.integrationacres.com