Large-fruit Pawpaw
Susquehanna Pawpaw is a cultivar of the native North American pawpaw (Asimina triloba) prized by fruit breeders for its exceptional combination of large fruit, minimal seeds, and rich, sweet flavor. Hardy from zones 5 through 9, this variety produces fragrant blooms in late summer and early fall, followed by a late-ripening harvest well worth the patience. The firm yet melting flesh and durable skin make it a standout among pawpaw varieties, offering reliable yields even in challenging climates.
Partial Sun
Moderate
5-8
?in H x ?in W
Perennial
Moderate
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Breeders have favored Susquehanna for decades because it delivers where many pawpaw varieties fall short: substantial fruit with remarkably few seeds inside, flesh that's both creamy and structured enough to handle, and a flavor profile that's genuinely rich and sweet rather than subtle. The skin holds up well through handling and storage, a practical advantage that separates this cultivar from more delicate varieties. It blooms late in the season and ripens late too, which sounds like a drawback until you taste why the wait matters.
Susquehanna pawpaws are eaten fresh out of hand, their custard-like flesh scooped directly from the skin with a spoon. The fruit also works well in desserts, smoothies, and preserves, though the thick, melting texture makes it particularly suited to eating raw when fully ripe.
Susquehanna pawpaws ripen late in the season, typically in September through November depending on your zone. Harvest when the fruit yields slightly to gentle pressure and the skin color deepens. The fruit will fall from the tree when fully ripe, so check beneath the canopy regularly. Pick up fallen fruit promptly and allow it to soften at room temperature for a day or two before eating; the flesh firms up nicely and flavor deepens as the fruit finishes ripening after harvest.
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