The question of whether “paw paw” is the same as “papaya” is complicated because the common name “paw paw” is used for two entirely different fruits around the world. This geographical overlap has caused significant confusion for consumers. To properly differentiate these fruits, one must look at their distinct botanical origins, characteristics, and culinary uses.
Resolving the Naming Confusion
The confusion stems from a linguistic overlap where “paw paw” or “papaw” is applied to two separate species from different plant families. In tropical regions, particularly Australia and South Africa, “paw paw” is the local name for Carica papaya, the large, orange-fleshed fruit globally recognized as papaya. Conversely, in the eastern United States, “pawpaw” refers to Asimina triloba, a fruit native to North America. This fruit is the largest edible fruit indigenous to the continent and is unrelated to the tropical papaya. The common name for the native fruit is believed to be a modification of the Spanish word for papaya, which cemented the naming mix-up centuries ago.
The North American Pawpaw
The North American pawpaw, Asimina triloba, is the sole temperate representative of the tropical Annonaceae family, which includes fruits like cherimoya and soursop. This deciduous tree is native to the eastern United States, growing as an understory tree from the Great Lakes region down to the Gulf Coast. It typically grows in well-drained, fertile bottomlands and river valleys.
The fruit is a large, yellowish-green to brown berry, often oblong or cylindrical, ranging from 2.5 to 6 inches long. When ripe, the fruit is highly perishable, possessing a soft, custard-like, fragrant, pale yellow flesh. Pawpaws have a rich, complex flavor often described as a blend of banana, mango, and vanilla. Its short shelf life of only a few days once ripe is the primary reason it has historically remained a local fruit, rarely found in mainstream supermarkets.
The Tropical Papaya
The tropical papaya, Carica papaya, is native to the tropics of the Americas, specifically southern Mexico and Central America. It is a member of the Caricaceae family and is technically a large, herbaceous plant with a semi-woody stem. It grows rapidly and is cultivated worldwide in tropical and subtropical zones, with major production in countries like India, Brazil, and Mexico.
The fruit ranges in shape from spherical to cylindrical and can sometimes exceed 10 pounds in weight. Ripe papaya flesh is typically a vibrant orange or salmon color and surrounds a large central cavity filled with numerous small, black seeds. A key feature of Carica papaya is the enzyme papain, found in the milky latex of the unripe fruit. This enzyme is widely used as a digestive aid and a commercial meat tenderizer.
Key Differences in Taste and Preparation
The most noticeable difference between the two fruits is their distinct flavor profiles and textures. The North American pawpaw is celebrated for its dense, creamy, custard-like texture and a flavor that is intensely sweet and aromatic, blending notes of banana, mango, and sometimes pineapple or citrus. Its richness makes it a popular ingredient for desserts like ice cream and baked goods.
In contrast, the tropical papaya has a much milder, less complex sweetness and a juicier, softer texture. The flavor of papaya can sometimes carry a slight musky tang, and it is usually consumed raw in slices or salads. Due to the presence of papain, the unripe green papaya is firm and is typically cooked like a vegetable, often used in savory dishes and curries.