I got (3) lbs of Shenandoah and Susquehanah. They were a little worse for wear from the shipping, but Iām glad I got them to try.
My wife liked them, and I liked them okay. The size, texture, and fruit to seed ratio is outstanding. They are much easier to eat than the seedling fruit Iāve had in the past.
I was a little surprised at how mild the flavor is. Itās pretty subtle and not as fruity as Iām used to thinking of pawpaw as. I donāt know how much of this is due to the varieties and how much was just these ones.
The first one I ate was very soft, it had a big dent from the neighboring fruit. The second one I ate the next day from the fridge, skin was almost completely black, flesh had some discoloration. Both tasted fine.
These have less bitterness in the flesh near the skin than do the seedling fruit Iāve had. Because of that, and the fact that these were soft-ripe, the flesh separted and I ate up to the edge. It was fine for eating, but the aftertaste in my mouth was similar to the unpleasant sensation I get from artificial or non-nutrative sweeteners (or feijoa skin). I donāt like that lingering taste and it affects how other things taste to me after. Itās like something has chemically bonded to my taste buds for hours.
It isnāt an overpowering or strong sensation, but its noticeable enough to be offputting.
I suspect thatās what miracle fruit must be similar to, and I am no longer eager to try it.
I think on the next one I will try cutting the skin off along with an 1/8" buffer of flesh and see if thatās better.
