CHAPTER VIII 

 THE NORTHERN PAPAW (Asimina triloba) 



THE common wild Northern, American papaw, Asimina 

 triloba, belongs to the Anonacece, or Custard Apple 

 Family, which has very interesting tropical members — 

 in fact, according to Gray, they are "all tropical except 

 the single genus, Asimina, Papaw of the United States." 

 Yet the tropical papaw of the West Indies, the Carica 

 Papaya, is an entirely different fruit — not related, as so 

 often supposed to be. 



The wild Northern papaw inspires extremes of admira- 

 tion or dislike as a fruit food, but those who decry it are 

 very often those who once were too fond and over-indulged 

 in its richness. Northerners are not accustomed to using 

 it in any way except "out of hand," but it may be baked 

 or used in delicate dfesserts such as gelatine, cornstarch, or 

 egg combinations, even using it as filling for tarts. For 

 tarts it may be spiced and used as is pumpkin-pulp 

 (cooked) for pies. 



The papaw has fine tonic qualities but it is so rich and 

 nourishing a food that it is anything but "light" and 

 should not be used in great quantity in connection with 

 other concentrated, or with lighter foods, if the latter 

 "spread the board" in great abundance. 



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