Calories in Pawpaw, peeled, seeded

What makes pawpaw so powerful?

The North American pawpaw (Asimina triloba) is the largest edible fruit native to the United States, yet it remains largely absent from supermarkets due to its incredibly short shelf life. Once ripe, the custard-like flesh bruises easily and spoils within a few days, making commercial distribution nearly impossible. Interestingly, the pawpaw belongs to the Annonaceae family, making it a close relative of the tropical soursop and cherimoya rather than the papaya, which is often called "pawpaw" in other parts of the world. The fruit's unique flavor profile—frequently described as a cross between banana, mango, and vanilla—comes from a complex blend of volatile esters, including ethyl hexanoate and ethyl butanoate. Additionally, the seeds and bark contain acetogenins, a class of compounds known for their potent biological activity, which is why only the peeled, seeded flesh is consumed. These acetogenins are studied for their pesticidal properties, but the fruit pulp itself is safe and highly nutritious. The fruit was historically a favorite of George Washington, who reportedly grew it at Mount Vernon, and it served as a crucial sustenance source for early explorers like Lewis and Clark during their expedition.