The Hunt for Indiana’s Hidden Gem: It’s Pawpaw Season – Here’s How to Find the ‘Indiana Banana’

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Amidst the towering hardwoods of Indiana’s forests, a semi-tropical secret is ripening—the pawpaw. Known as the largest native fruit in the state, the pawpaw, or Asimina triloba, is often overlooked by casual hikers but highly sought after by foragers, wildlife, and fruit enthusiasts alike. With its short harvest season falling in late summer and early fall, now is the time to seek out this elusive delicacy, often called the “Indiana banana.”

Pawpaw trees, which are shrub-like and typically grow beneath larger trees such as sycamores and hickories, yield a fruit with a distinctly creamy, tropical flavor. The orangey-yellow pulp inside its green skin is reminiscent of banana, mango, and cantaloupe all rolled into one unique experience. However, you won’t find these fruits easily on store shelves—they ripen quickly and don’t keep long, making them a prized find for those willing to forage.

“Pawpaws aren’t particularly juicy, but they are fatty, like an avocado,” says Greg Monzel, president of the Indiana Native Plant Society’s central chapter. “You really have to get out there to find them when they drop.” The fruits hang from the branches in small clusters or alone and can often be found on the forest floor once they’ve ripened.

For those interested in hunting for pawpaws, local experts suggest looking in shaded areas, particularly in creek or river bottoms with deep, moist soil. “They’re an understory tree, so you won’t usually find them in full sun unless they were intentionally planted there,” notes Jacob Roos, forestry director at the Indiana Department of Natural Resources.

Foraging experts like Carrie Vrabel, who runs the Facebook group Wild Edible Indiana, recommend eating the fruit on the spot, noting that when the pawpaw is soft to the touch, it’s at its peak. “I break the skin with my fingernail, eat the pulp, and spit out the seeds. It’s best to enjoy it right under the tree,” she says.

If foraging isn't your thing, festivals and farmer’s markets across Indiana also offer a chance to savor the pawpaw. Just be warned: once picked, the fruit spoils quickly, so freeze the pulp if you plan to save it for later.

As pawpaw season peaks, Indiana’s forests are brimming with the bounty of this rare treat. Whether you’re a seasoned forager or just a curious explorer, now is the perfect time to hunt for the “Indiana banana” and taste one of the state's best-kept secrets.