Monday, December 04, 2006
Paw Paw Wine
I don't know what inspired me to post a recipe on Paw Paw wine. Maybe it was because I had one about a year ago and enjoyed the flavor? Or, maybe it was because I wanted to post something a little different? Who knows. Well the recipe is listed below and right after that is a little description from Kentucky State University about paw paws.
* 2-3 lbs ripe pawpaws
* 2 lbs granulated sugar
* 7 pts water
* 1-1/2 tsp citric acid
* 1 tsp pectic enzyme
* 1/2 tsp grape tannin
* 1 tsp yeast nutrient
* wine yeast
Put water on to boil. Meanwhile, peel the fruit and cut into pieces. Put fruit in nylon straining bag, tie closed, and place bag in primary. Mash fruit in bag, pour sugar over fruit and, when boiling, pour water over that. Cover primary and set aside to cool. When room temperature, add all ingredients except yeast. Recover and set aside 12 hours. Add yeast. When the must is fermenting vigorously, stir twice daily for 7 days. Drain bag and squeeze gently to extract most juice and flavor, then transfer juice to secondary. Fit airlock and set aside for 2 months. Rack into sterilized secondary, top up and refit airlock. Rack again after 3 months, top up and refit airlock. Check wine for clarity after additional 3 months. If wine has not cleared, fine with gelatin, wait two weeks, and rack into bottles. Age additional 6-12 months.
The pawpaw is the largest edible fruit that is native to the United States. Pawpaws are indigenous to 26 states in the U.S., in a range extending from northern Florida to southern Ontario and as far west as eastern Nebraska. They have provided delicious and nutritious food for Native Americans, European explorers and settlers, and wild animals. They are still being enjoyed in modern America, chiefly in rural areas. There are 27 varieties (Table 1) currently available from more than 50 commercial nurseries in the U.S.
Most enthusiasts agree that the best way to enjoy pawpaws is to eat them raw, outdoors, picked from the tree when they are perfectly ripe. But there are also numerous ways to use them in the kitchen and extend the enjoyment of their tropical flavor beyond the end of the harvest season.
The unique flavor of the fruit resembles a blend of various tropical flavors, including banana, pineapple, and mango. The flavor and custard-like texture make pawpaws a good substitute for bananas in almost any recipe. The common names, 'poor man's banana,' 'American custard apple,' and 'Kentucky banana' reflect these qualities.
Pawpaw's beautiful, maroon colored flowers appear in the spring, and the clusters of fruit ripen in the fall. The Kentucky harvest season is from late August to mid-October. Ripe pawpaw fruits are easily picked, yielding to a gentle tug. Shaking the tree will make them fall off. (If you try this, don't stand under the fruit clusters, and don't say we didn't warn you.) Ripeness can also be gauged by squeezing gently, as you would judge a peach. The flesh should be soft, and the fruit should have a strong, pleasant aroma. The skin color of ripe fruit on the tree ranges from green to yellow, and dark flecks may appear, as on bananas. The skin of picked or fallen fruit may darken to brown or black.
Fully ripe pawpaws last only a few days at room temperature, but may be kept for a week in the refrigerator. If fruit is refrigerated before it is fully ripe, it can be kept for up to three weeks, and can then be allowed to finish ripening at room temperature. Ripe pawpaw flesh, with skin and seeds removed, can be pureed and frozen for later use. Some people even freeze whole fruits.
Pawpaws are very nutritious fruits. They are high in vitamin C, magnesium, iron, copper, and manganese. They are a good source of potassium and several essential amino acids, and they also contain significant amounts of riboflavin, niacin, calcium, phosphorus, and zinc. Pawpaws contain these nutrients in amounts that are generally about the same as or greater than those found in bananas, apples, or oranges.