Silverfish! Probably a common silverfish (Lepisma saccharinum) somewhere on the Arizona/Utah border. 

Paw Paws used to be a tremendously important fruit, both to Indigenous people and white settlers. They’re a major source of fresh calories in late fall, because they fruit in October and are large and sweet. You never hear of them these days for the simple reason that they’re nearly impossible to mass market. They’re very soft and spoil very quickly. So, you can’t ship them for shit.

Nonetheless, in my area, they’ve continued on in the background, gaining strength as one of the few things that remains truly seasonal, making gains as a specialty crop. Most excitingly, several breeders in the West Virginia and Maryland area have been making enormous strides breeding for flavor, size, and ratio of flesh to seed. I’m not totally clear on why I’m so blessed, but I think literally all the major breeders and growers of paw paws are within a two hour radius of my house.

Not everyone I’ve had try paw paws has immediately liked them. I think it’s just because they’re really like nothing you’ve had. Usually, when you’re trying a totally new thing, you have to try it at least three times. First try is for “wow that was….sure a thing.” Second is for “but it’s kinda interesting!” Third is for “Why do I keep thinking about this thing? I…kinda want more?” Paw Paws, to me, are dessert that comes off a tree prepared. They’ve got an indescribably sweet tropical flavor and the texture of custard. They’re amazing.

Taste of them apparently varies quite a bit but mine are *exactly* like “ tutti-frutti”. (I mean the artificial flavouring, not the Italian stuff) It was a bit of a shock but I had to laugh at how fake it came across due to only ever having experienced that taste from candies/gum. Considering that the artificial flavour was developed in the late 1800’s, and in the US, I feel very confident it was based on the taste of pawpaws. ( And I’m super impressed they were able to do it do accurately using the tech of the time!)

The flavour compounds are very fragile so cooking them is not going to work well in most cases.

It’s not really well understood why, but the fruits have fats and other compounds that go rancid very easily so drying and canning are also not options. Pretty much fresh eating and frozen are the only good ways to use them but some people are figuring out how to use them in brewing.

One thing to keep in mind is that pawpaw fruits contain a neurotoxin called annonacin. Eating the seeds and skins can be dangerous and there are concerns that eating large amounts of the fruit pulp long-term, can cause neurological damage, similar to Parkinson’s. Amounts of annonacin vary in different strains and a yearly binge is unlikely to do much harm but some people may be more susceptible to it. ( On the flip side, it’s possible that those groups who had cultural traditions of eating them may be more resistant to any negative effects)

back on my ebegging bullshit i guess because i have no money and no food so if anyone wants to send anything so i can get past this week while waiting to get paid by this new job i'd appreciate it beyond words <3