Is pawpaw high in low fermentation?

Watch for

Never eat the seeds or the skin, and never put a whole pawpaw through a blender or food processor. The acetogenins that give the Annonaceae their seed warning are concentrated in exactly those parts, and pawpaw twigs are a commercial source of acetogenin extract. Scoop the pulp off the large brown seeds and discard them intact / Some people get a straightforward gastrointestinal reaction to pawpaw itself: nausea, cramping, vomiting or diarrhoea within hours, even from a small amount. It is well known enough among growers to be one of the reasons the fruit never went commercial, and it is not a FODMAP effect. If pawpaw has done this to you once, it is not a fruit to keep retrying / Handling the fruit and skin in quantity has been reported to cause contact dermatitis in pickers and processors. Relevant if you are peeling a crate of it rather than eating one / Annonacin has been measured in Annonaceae fruit pulp, and the epidemiological signal linking heavy habitual Annona consumption to atypical parkinsonism comes from populations in Guadeloupe eating soursop fruit and leaf teas near daily over years. No equivalent finding has been published for pawpaw. The proportionate reading is to enjoy pawpaw as the short seasonal treat it is rather than turning it into a daily smoothie habit / Overripe pawpaw goes from custardy to fermented very quickly. The fruit grades A for histamine, but flesh that has turned dark, sharp or yeasty is a different food and worth skipping if amines are your issue