Fruit
Whole
Whole pawpaw is the intact fruit held until service or processing. Because ripe fruit is fragile, wholes are the default from tree to kitchen. Markets rarely sell pre-cut true pawpaw for that reason. Carry and store single-layer; refrigerate only once ripe if you must delay a day. Split lengthwise to serve spoon-ready halves rather than roasting whole—this fruit is for soft eating, not savoury roasting.
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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 0.1 g
- Cholesterol 0 mg
- Sodium 5.22 mg
- Salt 0.01 g
- Total Carbohydrate 13.4 g
- Dietary Fibre 1.91 g
- Total Sugars 10.2 g
- Complex / starch 1.04 g
- Protein 0.77 g
- Water 84.7 g
- Energy 56.5 kcal
- Water 84.7 g
- Carbohydrates 13.4 g
- Protein 0.77 g
- Fat 0.31 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Omega-3 0.01 g
- Vitamins 41.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.05 mg
- Vitamin B3 — Niacin 0.45 mg
- Vitamin B5 — Pantothenic Acid 0.23 mg
- Vitamin B6 0.09 mg
- Vitamin B7 — Biotin 1.1 µg
- Vitamin B9 — Folate 16.5 µg
- Vitamin C 2 mg
- Vitamin E 0.32 mg
- Vitamin K 5.3 µg
- Minerals 251 mg
- Major Minerals 249 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: 0.05 · vitamin-b3-niacin: 0.45 · vitamin-b5-pantothenic-acid: 0.23 · vitamin-b6: 0.09 · vitamin-b7-biotin: 1.1 · vitamin-b9-folate: 16.5 · vitamin-e: 0.32 · vitamin-k: 5.3 ·
Minerals
Whole form averages edible parts as typically consumed.
History
Whole ingredients remained the default market form before extensive retail fabrication.