Fruit
Whole Fruit
Whole-fruit pawpaw is the uncut piece used as a ripeness unit and recipe count (“one pawpaw”). It protects the soft pulp until the last moment. Farmers’ market buyers often select by gentle squeeze and aroma without opening. Hold whole until pureeing or plating; then move to halved or fleshed prep. Do not stack ripe wholes in deep bins—bottom fruit crush and ferment.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.31 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.09 g
- Cholesterol 0 mg
- Sodium 4.98 mg
- Salt 0.01 g
- Total Carbohydrate 13 g
- Dietary Fibre 2.02 g
- Total Sugars 9.44 g
- Complex / starch 1.03 g
- Protein 0.77 g
- Water 80.5 g
- Energy 57.2 kcal
- Water 80.5 g
- Carbohydrates 13 g
- Protein 0.77 g
- Fat 0.31 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.09 g
- Omega-3 0.01 g
- Vitamins 36.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.03 mg
- Vitamin B3 — Niacin 0.34 mg
- Vitamin B5 — Pantothenic Acid 0.17 mg
- Vitamin B6 0.07 mg
- Vitamin B7 — Biotin 0.8 µg
- Vitamin B9 — Folate 12.3 µg
- Vitamin C 2 mg
- Vitamin E 0.35 mg
- Vitamin K 5.8 µg
- Minerals 298 mg
- Major Minerals 297 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.03 · vitamin-b3-niacin: 0.34 · vitamin-b5-pantothenic-acid: 0.17 · vitamin-b6: 0.07 · vitamin-b7-biotin: 0.8 · vitamin-b9-folate: 12.3 · vitamin-e: 0.35 · vitamin-k: 5.8 ·
Minerals
Whole form averages edible parts as typically consumed.
History
Market fruit grades and whole-fruit cookery shaped global produce trade.