If you are lucky enough to have a supply of Pawpaw fruit or know someone who does then this is a great fruit to add to your next Kombucha batch. This mango, strawberry custard-like flavored fruit is one of North America’s largest native fruits that grows in the eastern United States. In late fall the fruit ripens, and with only a short shelf life of 2-3 days, it is usually best to freeze the pulp or find a recipe to use the fruit in right away. Making Pawpaw flavored Kombucha is one of the ways I have used the pawpaw pulp to enjoy the pawpaw flavor after the pawpaw fruit season has ended.
- 1 gallon Unflavored Kombucha
- 1 cup Pawpaw pulp
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In a 1 gallon jar, add the Pawpaw pulp to the Kombucha.
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Give a few light stirs with a wooden spoon.
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Cover your Kombucha with a thin cotton cloth, and secure with a rubberband.
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Let the pawpaw pulp infuse for 1-2 days. Give the mix a stir 1-2 times during a day. Taste in between until you are happy with the flavor.
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Strain and remove the pawpaw pulp.
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Finally Bottle!
