‘Tis the season for paw paws!
I grew up foraging for these fall treats in southern Indiana. I don’t have as much time now, so thanks to the local forager who provided us with the paw paws for today’s recipe. They aren’t around for long — September through early November — so let’s enjoy them while we can!
When you slice the paw paw open, you’ll see several large black seeds. I use a food mill to remove the seeds and pulverize the fruit into a purée, but you can do this by hand if you’d rather.
But I’ve gotten ahead of myself — What do they taste like? Imagine a mango meets a banana and is crossed with a papaya. It’s equal parts unique and delicious!
Paw paw purée is a great additive to cookie recipes. Try this out as a local/seasonal twist on dessert!
Paw Paw Cookies
- 1/2 cup raisins
- 1/2 cup dried dates
- 1 cup water
- 1/2 cup butter
- 1 cup oatmeal
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup flour
- 2 eggs
- 3/4 cup paw paw purée
- 1/2 cup toasted walnuts
- 1/4 teaspoon salt
- 1/4 teaspoon Chinese five spice
- Combine raisins, dates and water. Boil for 3 minutes to soften the dried fruit. Add softened butter.
- Mix together oatmeal, eggs, flour, baking soda, baking powder and walnuts. Add paw paw purée and the fruit and butter mixture.
- Blend all ingredients and refrigerate overnight.
- Bake dollops of cookie dough on a cookie sheet in a 350 degree oven for 10 minutes.