PawPaw recipes

I did a search but didn't come up with anything except one member mentioning making pawpaw jam and another having a pawpaw ale in the lineup. My father-in-law has a small orchard (700 trees) and I was hoping someone might be able to share some recipes either for food, beer, wine or anything else for this upcoming fall. Thanks in advance.

I am quite familiar with their disappointingly short shelf life. I appreciate anything you might have. No hurry, we have until September here in PA. I just wanted to maybe start toying with ideas. Thx.

I found this someplace on the web when I had the same question.
I have my recipe below it with some notes.
Next time I'll brew a batch with paw paw and one without so I can see how it compares. I'll also try a bit more paw paw.
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Jeanna's Paw Paw Pale Ale

5 Gal Extract w/ Steeped grains.
I lose 2 gal/hr from my keggle so I boil 7 gal. You can adjust for your system.

6# light DME
1# Crystal 60L
1# White Wheat
3/4 oz Cascade (6.3 AA)(60 min)
1/2 oz Glacier (5.8 AA) (20 min)
Irish Moss
WLP002 English Ale
7# Paw Paw pulp; Thoroughly freeze to kill off any wild yeast.

Steep grains @153 for 45 in 5 Gal. Add DME and 2 gal of water bring to boil and add Cascades. Boil 60 adding Glaciers the last 20; Irish Moss the last 15.
Cooled to 75 F and pitched straight from vial.
Fermented in Primary 2 weeks. Racked to Secondary and added Paw Paw. Racked to another secondary after 6 days.
Left it in there for another 10 days to settle out. Bottled conditioned for 2 weeks.

It was a little rich so I think I'll use less fruit next time and possibly tweak the Hop schedule. I think it would mellow well with age but my friends and family are thirsty.LOL.

OG: 1.059
FG: 1.014
ABV: 5.9 = 131 x (1.059 - 1.014)

I think I'll use 3.5# of Paw Paw next time.

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Paw Paw
10-B American Amber Ale

Size: 5.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 170.55 kcal per 12.0 fl oz

Original Gravity: 1.051 (1.045 - 1.060) hit 1.048
Terminal Gravity: 1.013 (1.010 - 1.015) hit 1.013
Color: 14.45 (10.0 - 17.0)
Alcohol: 5.04% (4.5% - 6.2%) hit 4.54
Bitterness: 35.0 (25.0 - 40.0)

Ingredients:
7.5 lb American 2-row
1.5 lb Crystal 60
1.0 lb White Wheat Malt
1.0 oz Cascade (6%) - added during boil, boiled 60.0 min
1.0 oz Glacier (6%) - added during boil, boiled 20.0 min
1.0 ea White Labs WLP002 English Ale (my notes show I used WLP005)
3.81 lb Paw Paw puree - added dry to secondary fermenter

Man, I love pawpaws! The thought of 700 pawpaw trees makes my toes curl... we're planning to make a pawpaw mead sometime this year, but we were just going to make a basic mead and rack it onto some frozen pulp we have according to fruit addition instructions for that sort of thing... so no recipe per se. If I run across other recipes I'll post them here though.

Thanks KVP. Both of those recipes sound tasty. I always thought it might go well in a wheat, belgian or amber. Especially b/c of the hint of banana that you can get in a wheat or belgian and how well pawpaw can be used in place of banana. Man, shouldn't have asked so early, I could really go for pawpaws right now.

What about pawpaw mead recipes??

How did the pawpaw mead recipe turn out? Did you try it? What recipe did you use?

Reviving a zombie thread here.

3.5 lbs of paw paws worked about right for this recipe. It gave a really pronounced paw paw aroma.

I'm now working on an all-grain paw paw Dunkel Weizen.

I have a Paw Paw tree and I am interested in a Paw Paw cider recipe if anyone has one they would like to share.