How to make pawpaw pulp

Sometimes there are more ripe pawpaws at a time than you can eat fresh or share with friends. Then it's time to make pulp to use in recipes or freeze for later use. It's easy!

Basically all you need is a knife, a spoon, and some kind of food mill. I use my grandma's cone/ strainer mill that she used for making applesauce. I see a lot of these in thrift and antique stores.

For pulp making, I use up my ripest fruit that I might not be excited about eating fresh. Fruit that is turning black on the outside still makes good pulp.

Cut all the fruit in half hamburger style.

Take your spoon and use it to cut out the flesh leaving ALL the peel behind. You don't want any green flecks of skin in your pulp. I err towards leaving more fruit behind rather than accidently getting skin in the pulp. If you try to hard to scrape all the fruit off the skin, your going to get some skin in the pulp, and it's going to be gross.

I scoop out all the flesh at once, and then just go to town with the food mill, which retains all the seeds and gives you a nice fine pulp. Tada!

Scoop that pulp into ziplocks or tuperware to freeze or use immediately in your favorite pawpaw recipe.