The NC-1 pawpaw, Asimina triloba ‘NC-1’, is a highly regarded cultivar popular among fruit enthusiasts and home gardeners. This variety is known for its desirable fruit qualities, adaptability, and reliable performance. Its rich, unique flavor distinguishes it as a favorite within the pawpaw community.
Key Characteristics of NC-1 Pawpaw
The NC-1 pawpaw is a distinctive cultivar, hybridized in Ontario, Canada, in 1976 from a cross between ‘Davis’ and ‘Overleese’ varieties. The fruit is large, averaging around 6.3 ounces, with thin, yellowish-green skin and bright yellow, creamy flesh. Its flavor profile is a sweet blend of banana, mango, and melon, offering a rich, tropical experience.
A significant advantage of the NC-1 is its high pulp-to-seed ratio, offering more edible fruit and fewer easily removed seeds. This cultivar ripens early, typically in mid-September in Ontario and early September in Kentucky, making it suitable for cooler climates. The tree exhibits good vigor, reaching 12-18 feet in height and width, and is cold-hardy in USDA zones 5 through 9. NC-1 pawpaw also demonstrates good resistance to common pests and diseases.
Planting Your NC-1 Pawpaw Tree
Establishing an NC-1 pawpaw tree begins with careful site selection. These trees prefer full to partial sunlight, though young saplings benefit from some shade during their first year or two. Mature trees produce the most fruit with at least six to eight hours of direct sunlight daily. Good drainage is paramount, as pawpaws do not tolerate waterlogged conditions.
The ideal soil for NC-1 pawpaws is rich in organic matter and slightly acidic to neutral, with a pH range of 5.5 to 7.0. Before planting, amend the soil with compost. Pawpaw trees are not self-fertile, requiring pollen from a genetically distinct pawpaw tree for successful fruit production. Plant at least two different pawpaw cultivars within 10 to 25 feet of each other for cross-pollination.
When planting, dig a hole slightly wider and deeper than the sapling’s root ball. Gently remove the tree from its container, taking care not to disturb the delicate taproot, and place it so the top of the root ball is level with the surrounding soil. Backfill the hole, gently firming the soil to remove air pockets, and water thoroughly. A layer of mulch around the base of the newly planted tree helps conserve soil moisture and regulate temperature.
Ongoing Care for NC-1 Pawpaw
Consistent watering is important for NC-1 pawpaw trees, especially during their first two years after planting. Keep the soil evenly moist but not waterlogged, ideally receiving about an inch of water per week through rainfall or irrigation. Mulching around the base of the tree with 2 to 4 inches of organic material like wood chips helps retain soil moisture, suppress weeds, and maintain a stable soil temperature.
Fertilization supports vigorous growth and fruit production. For young trees, apply a balanced liquid fertilizer (such as 20-20-20) every few weeks during the first growing season. Established trees benefit from a balanced fertilizer application twice a year, in March and June, spread evenly under the canopy while avoiding the trunk area. Avoid fertilizing after early July to prevent new growth vulnerable to winter damage.
Pawpaw trees require minimal pruning. The best time for pruning is during late winter or early spring when the tree is dormant. Pruning goals include removing dead, damaged, or diseased branches and thinning crowded areas to improve air circulation and light penetration. Also remove suckers that emerge from the roots or lower trunk.
Harvesting NC-1 Pawpaw Fruit
Determining the ripeness of NC-1 pawpaw fruit relies on several indicators, as the fruit does not significantly change color from green. A ripe pawpaw will yield slightly to gentle pressure, similar to a ripe avocado or peach, and often develops a subtle yellowish tint. A distinct, sweet, tropical aroma is also a reliable sign that it is ready for harvest.
Pawpaws can be harvested by gently twisting the fruit from the branch; if it detaches easily, it is ready. Some growers wait for the fruit to fall naturally, though this can lead to bruising. Handle pawpaws with care as they are highly perishable and bruise easily.
Once harvested, pawpaw fruit has a relatively short shelf life. Fully ripe pawpaws can be stored in the refrigerator for about one week. If picked slightly underripe, they can be refrigerated for up to three weeks, then ripened at room temperature for a few days. The creamy, custard-like flesh is often enjoyed fresh, scooped directly from the skin. The pulp can also be used in various culinary applications, including smoothies, pies, custards, and ice creams, or frozen for longer storage.