An NPR article out today noted an often overlooked North American fruit that is high in antioxidants... and is in season right now.

The article highlighting a trip around suburban Washington, D.C. to gather the pawpaw, and taste it, noted that pawpaws have only recently been commercialized. The fruit, which is high in fatty acids and antioxidants (like an avocado), but has a custardy, pale, sweet flesh (like a banana) grows along a large swath of the Southern, Southeastern and Midwest states. It is commonly reffered to as the Hoosier banana.

While it is hard to find the fruit at a supermarket, Kentucky State University, which runs an agricultural extension program aimed at expanding knowledge about the fruit, has a list of nurseries that sell young trees.

Pawpaws can be eaten fresh, up to two days after they are ripe, or substituted for bananas in a multitude of recipes. A favorite of the Ohio Pawpaw Festival, which honors the fruits is blending yogurt, honey, cinnamon and a pinch of salt to make a 'pawpaw lassi.'