Pawpaws are here!

Handout 

About 5 years ago, I decided I wanted to grow pawpaws so I could taste them. This year, I have my 1st fruit and I think they are worth having.

 

Often referred to as the "American Mango," the pawpaw produces North America's largest edible native fruit. It has tropical flavor—a rich blend of banana, mango, and vanilla custard.

Pawpaws are an understory tree by nature, thriving in fertile, well-draining soil with rich organic matter. While young saplings need shade protection for their first year or two, mature trees perform best in full sun to produce heavy fruit crops.

Pawpaw Seed Saving & Propagation

Growing pawpaws from seed is different from other seeds. Pawpaw seeds are recalcitrant, which means they must never be allowed to dry out completely. If a seed thoroughly dries out, its embryo dies. Freezing will also kill them, but they need cold stratification.

Step-by-Step Seed Saving

1. Harvest: Peal & eat fruit, careful with the embedded seeds

2. Extraction & Cleaning: Gently clean off all sticky pulp and fruit residue under cool running water.

3. Moist Storage (Stratification): Place cleaned seeds into a ziplock bag filled with slightly damp peat moss, sand, or paper towels.

4. Chill Out: Keep the sealed bag in your refrigerator (around 32°F–40°F) for at least 90 to 120 days. This simulates the natural winter dormancy period.

5. Spring Planting: Plant seeds in spring about 1 inch deep in deep containers or tree pots (pawpaws grow a deep taproot right away!). Ensure soil remains moist and warm (75°F–85°F).

6. Patience: Taproots grow down for weeks before the first green shoot pops up above ground, so don't give up!

   1. Also, in the fall, it might look like a dead twig. It’s not dead!