The first time you taste a pawpaw, you'll notice that the flavor and texture are almost unlike any other fruit. Often called "North America's tropical fruit," as it is the only such fruit indigenous to the continental U.S., pawpaws taste boldly bright, vibrant, and tropical. Imagine a mix of mango, banana, and a hint of tangy passion fruit, and you'll have a close approximation of a pawpaw's unique flavor.

Individual pawpaws are typically three to six inches long, and are coated in a waxy, green skin. The pale yellow flesh of the pawpaw fruit is almost custardy; it's incredibly soft and jelly-like, and offers a juicy mouth-feel. The easiest (and arguably best) way to enjoy a pawpaw is to cut the fruit in half and squeeze the edible flesh from the peel directly into your mouth. You can also scoop the fruit's flesh away from the skin with a spoon, but this method can be a bit unwieldy given the pawpaw's slick, gel-like consistency.

However you approach eating a pawpaw, be mindful of the large black seeds — you'll need to spit them out or eat around them, as both the seeds and the skin of pawpaws are toxic to humans.