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Not everyone knows what a pawpaw is. Until more recently, it has been discarded and forgotten, falling in and out of favor over the years. For some, it is a luscious dessert, a delightful treasure hiding in the woods. For others, it is, to say the least, an acquired taste (and texture). It is an enigma.
The sweet, custardy pawpaw is a national treasure we should all be eating more of, according to foragers and food activists.
Smuggled out of Japan, he became the US' first permanent Japanese resident and helped birth California's wine industry.
The pawpaw ‘tastes best when it looks worst’ – and occupies a niche the food industry cannot fill
Merlin and Lizzie Hanbury-Tenison are not your usual farmers. Their mission is to honour an ancient woodland, restore their land's ecosystems and share its restorative powers.