Pawpaw Wines Two recipes for making wine from the fruit of the American pawpaw. When I was a kid in Louisiana we used to sing a song about picking up pawpaws and putting them in the basket, way down yonder in the pawpaw patch. For years and years I couldnt read or hear the word pawpaw without thinking of that song. Then Tom Blaisedale poured me a glass of pawpaw wine and, as they say, life changed. Tom never shared his recipe with me, but he did give me enough hints that I could develop my own.The pawpaw Asimina triloba, also spelled papaw and pawpaw, is a Southern and Eastern shrub or small tree growing 10 to 40 feet high. The dwarf pawpaw Asimina parviflora seldom reaches 8 feet. Pawpaw flowers appear in spring along stems from the previous year. They have 3 sepals and 6 thick, almost rounded petals draped in a bellshape about an inch long and wide. The flowers are green and turn deep purple. From these form cylindrical, long, irregularshaped, aromatic fruit. They are green, turn yellow, and then black as they ripen in late summer or early autumn. The fruits flesh is sweet and tasty, much like a bananas, and is a real delicacy raw or cooked into puddings, breads, and ice cream. The taste disagrees with some people and the skins and seeds are not considered edible. The fruit are picked green and stored in a cool place until they ripen, or picked when ripe if wildlife allows it.How to make delicious wine from wild pawpaw fruit.

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