You have worked hard for your pawpaws and deserve a refreshing reward. Here it is. This is thicker than an Indian lassi, like a lassi–smoothie hybrid. The simple harmony of pawpaw and dairy is employed to full effect here. Instead of yogurt, I prefer thick and rich full-fat buttermilk. I’ve seen this in the store labeled as “country style” or “Bulgarian style.” You can substitute plain yogurt (preferably full-fat).
Ingredients
- 1 cup full-fat buttermilk
- 1 cup pawpaw pulp
- ¼ cup cold water
- 2–3 teaspoons granulated sugar
- A pinch ground mace, nutmeg or cumin
Instructions
Combine the pawpaw pulp, buttermilk, water and 2 teaspoons of the sugar in a bowl or large glass measuring cup and whisk until combined (you can use a blender instead if you want the texture to be totally smooth).
Taste and add more sugar, if needed. You’re aiming for this to be very balanced: sweet, tart, creamy, fruity, all that. If it’s too thick to be pourable, thin it out with a few tablespoons of water at a time.
Garnish with a sprinkling of mace, nutmeg or (if you’re feeling edgy) cumin and serve immediately. Refrigerate leftovers up to 1 day.
About this recipe
Courtesy of Sara Bir’s The Pocket Pawpaw Cookbook (Belt Publishing, 2021)
In Ohio, the pawpaw is important enough to have its own festival. The 2021 Ohio Pawpaw Festival takes place Sept. 17–19 at Lake Snowden in Albany, about 10 miles south of Athens. Learn more at ohiopawpawfest.com.
