Pawpaw Pulp for a Pawpaw Cake

Back around 2004 when we were foraging pawpaws in Virginia, we picked a lot of pawpaws--so many that we couldn't eat them all before they went bad. So we would freeze them and use the pulp all year for things like putting on our toast, mixing into oatmeal, and making birthday cakes. The cakes were really good, with cream cheese and lemon frosting.

So we're making a cake this year, and the recipe calls for a cup of pawpaw pulp. To get the cup of pulp, I drew on the two big pawpaws I recently harvested from the Wells. I cut the smaller of the two big pawpaws open and spooned out the pulp into a measuring cup.

This is how much I had after the first half of the pawpaw.

Here's a cup of pawpaw in a ziplock bag. It turned out to be one and a half pawpaws worth of pulp.

Ready to go into the freezer until mid-October.