[atebyagrue]

I've been harvesting these in the wild for years. They are pretty difficult to describe in flavor (banana/mango/tropical being a good approximation), as the flavor isn't consistent even between close patches. They have about a 3 week ripe window mid-to-end August (depending on the shade) in my area when they should be harvested. I typically just push on the slender tree & if any fall; they're ripe. It's best to harvest them, halve them, scoop them into a freezer bag, and use when desired. It's the only way I've found to be able to preserve them & the delicate flavor some of them tend to have.

[CasualBrowser]

I've always been curious, but based on your description I need to try them! I know of a large tree on a trail I hike, but the only way I'll get one from there is by them falling on their own. They are always really squishy when I do come across one, so I've never been brave enough to take a taste. How do you know they are good or ripe?

[atebyagrue]

The softer they are, the more ripe they are. Outwards, they may have a spot of browning towards the overripe end like a banana. The ones that I usually go for are green with a slight give.

[6B]

I'm central Ohio and only heard of pawpaw fruit a couple times as a tiny child. Totally forgot they existed. Most of Dad's foraging was a different season (morels). How would one go about trying to find (relatively) local to try pawpaw when they're in season?

[shiroiushi]

Take hikes near/along rivers. They tend to grow near them.