关于瓜类方面，我推荐中国新疆的老汉瓜，是甜瓜的一种，果肉异常的软糯甘甜，也是因为不好运输，导致只在当地有名，相信我，你吃过之后永远不会忘记。
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我不太了解美国东海岸的气候（中国人），老汉瓜是中国新疆的一个本土瓜类，有可能美国本土现在没有，当地昼夜温差大，沙质土壤，气候干燥，非常适合瓜类生长，这些信息希望能帮助到您。
This is an English translation,for people who use and speak that language.
“As for melons, I recommend the Lao Han melon from Xinjiang, China. It is a kind of melon with extremely soft, sweet flesh. It is only famous locally because it is difficult to transport. Believe me, you will never forget it after you have tasted it.”
我不太了解美国东海岸的气候（中国人），老汉瓜是中国新疆的一个本土瓜类，有可能美国本土现在没有，当地昼夜温差大，沙质土壤，气候干燥，非常适合瓜类生长，这些信息希望能帮助到您。
For the second message from jia,this is the English translation.
“I don’t know much about the climate on the east coast of the United States (for Chinese people). The Lao Han melon is a native melon from Xinjiang, China. It is possible that it is not available in the United States now. The local temperature difference between day and night is large, the soil is sandy, and the climate is dry, which is very suitable for melon growth. I hope this information can help you.”
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jia,
顺便说一句，欢迎来到论坛。
By the way,welcome to the forum.
Jia
You will need to post in translated English for us to understand. I really don’t know what melon you talked about.
I assume you are female as I have a female Chinese friend with the same name.
As for melons, I recommend the Lao Han melon from Xinjiang, China. It is a kind of melon with extremely soft, sweet flesh. It is only famous locally because it is difficult to transport. Believe me, you will never forget it after you have tasted it.
“I don’t know much about the climate on the east coast of the United States (for Chinese people). The Lao Han melon is a native melon from Xinjiang, China. It is possible that it is not available in the United States now. The local temperature difference between day and night is large, the soil is sandy, and the climate is dry, which is very suitable for melon growth. I hope this information can help you.”
By the way, Jia is my surname.
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Will you eat them all or bake with them?
Bake with pawpaws? How do you do that?
I just gave them away to people who never tried them before. Most like it. One person asked if it was cherimoya.
@jia
Just curious what prompted you to talk about a melon?
I saw you posting watermelon recommendations above.
Our climate is quite wet. Soul can be clayish.
I tried to grow cantaloupes without chemical spray. Did not work. Too much moisture created fungal diseases.
That’s why my recommendations fir fruit to grows are for people living in a similar climate.
You should post pictures if those melons. Good to know about new fruit.
I’ve used it as a substitute in banana bread. But I should probably point out that some people have said it can mess with their stomach when baked. I think @scottfsmith talked about making pawpaw cookies and bringing them into work, and that it didn’t exactly go over so well.
It seems to be an oxidative reaction that creates the problem compounds (dehydrating them also causes it), apparently the loaf form is enough to prevent most of the pawpaw pulp from oxidation
Something like cookies has way too high a surface area to volume ratio and most of the pulp gets oxidized
If I were you I’d make the loaves as large as possible
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I’ve made Pawpaw bread once or twice,with no problems.It had a mild flavor.
Lucky_P may also have made cookies and gave them to coworkers,which caused ill effects.
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@SMC_zone6 , @Phlogopite @Bradybb
I only have two pawpaw trees, one in partial shade and one in mostly dhade. The former produced well when I hand pollinate it. The latter does not produce even enough flowers for pollination.
Thus, I don’t have enough fruit to cook with them.
Since you guys are here, can you tell me what plum or pluot is this? They are large, about 4 oz each. Very late to ripen. Sweet but with tartness in it. A good blend of flavors. Firm flesh.
Brix was 25. My husband likes it more than any other sweeter plums we grow due to its sweet/tart taste and firm flesh.
Yes as Brady mentions it was @Lucky_P that brought the cookies to work. My story is I made pawpaw leather (dried pawpaw) which had a similar effect as Lucky’s cookies.
I never understood how Indians traditionally dried and ate pawpaws. Maybe their stomachs built up some resistance.
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I think of the example of the Lewis and Clark expedition. At one point they were forced to subsist on camas root and they became violently ill for days. But the Nez Perce ate it with no issues. Could have been other factors in play in the corps’s sickness.
Very interesting point.
I’ve made bread a la banana bread and it was fine for me, but caused mild nausea for my wife.
It was tasty but mostly just tasted kinda caramelly/toffee-like, not tropical or anything like the fresh fruit.
Best to use pawpaw in non-heated recipes like ice cream, smoothies, or one of my favorites- no bake cheesecake.
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Would you be willing to make more bread (maybe not this year given the poor harvest) and cut the crust off and eat it?
I’d love to figure out a viable method for cooking it as it gets rid of the annonacin
The no bake cheesecake is a great shout though
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