What does pawpaw taste like and where can you find one?
Summary
Host Matt Galloway explores the rare pawpaw fruit, visiting the Matias farm in Ontario where Beth and Thomas have spent a decade cultivating the elusive crop. The episode features Indigenous chef Tanya Brandt, who discusses the fruit's Haudenosaunee heritage, its potent tropical flavor, and the challenges of preserving this short-lived native delicacy. Together, they highlight the growing cultural revival of pawpaws as a seasonal treat that connects modern foodies with historical Indigenous food traditions.
Topics discussed
Sponsor: Perk travel and spend platform
Introduction to the pawpaw fruit and orchard
Challenges of growing pawpaws at Matias Farm
Wild harvesting difficulties and client demand
Chef Tanya Brandt describes the fruit's appearance
Taste profile: tropical, rich, and potent flavors
Culinary uses and safety concerns regarding cooking
Chef's first encounter with pawpaws via Mohawk Seedkeepers
Historical significance in Haudenosaunee culture
Importance of reviving indigenous food traditions
Availability, shelf life, and where to buy pawpaws
The current moment of revival and seasonal celebration
Future plans for growing pawpaws on the farm
Closing remarks and credits
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