The toxin in pawpaw fruit is Annonacin which is a neurotoxin that is found in the leaves, seeds and the fruit of the pawpaw fruit.
Pawpaw fruit is safe for consumption but you should not eat the seeds or skin and should eat only the flesh of the pawpaw fruit and only do so in moderation.
The annonacin is a neurotoxin which can inhibit mitochondrial function and result in cell death.
The pawpaw fruit in the USA is called "American Custard Apple".
Other names for pawpaw fruit are wild banana, prairie banana, Appalachian banana, Quaker delight, hillbilly mango and even the poor man's banana.
Pawpaw fruits taste like a creamy custard with a flavor that is often described as a unique combination of mango, banana, and pineapple.
The texture of pawpaw fruit is also rich and soft and is also similar to custard or a ripe avocado, and some people also detect some hints of melon, vanilla or berries.
The flavor of pawpaw fruits are also complex and tropical although the exact taste of pawpaw fruits can also vary depending on the specific variety and the ripeness of the fruit.
Cherimoya is also in the same family as pawpaw but they are not the same as pawpaw although both cherimoya and pawpaw are in the custard apple family.
But Pawpaw is a temperate fruit and the only temperate member of the custard apple family, that has a similar creamy, custardy flesh, but with a softer texture and a more pronounced banana like flavor.
And cherimoya is a subtropical fruit that has a sweet, creamy custardy flesh and also an artichoke like bumpy green skin.
Cherimoya is native to the high elevation Andean valleys of Ecuador, Colombia and also Peru in South America.
Cherimoya fruits have also spread to many other subtropical and tropical regions globally, which includes Southern California, the Mediterranean region, Australia, South Asia and even Central America.
The cherimoya tree is also indigenous to the mountainous regions of the Andes, most specifically the inter-Andean valleys of Ecuador, Colombia and also Peru.
The cherimoya fruit was also introduced to Spain in the year of 1757 and then it was subsequently cultivated in other Mediterranean countries such as Italy.
And cherimoya fruit also is naturalized in parts of the United States such as Hawaii, California and even the Mediterranean.
And today though cherimoya fruit is also grown commercially in places like Israel, Spain, Chile and even Australia.
The name cherimoya is also derived from the Quechua word "chirimuya," which means "cold seeds," which refers to the high altitudes where the cherimoya tree lives and thrives.
Cherimoya fruit are heart shaped tropical fruits which are also known for their sweet, custard like flavor and are often described as a blend of pineapple, banana and even vanilla, along with hints of strawberry and papaya.
The scaly green skin of the cherimoya fruit also conceals the creamy white flesh, but the large, black inedible seeds have to be removed before eating.
The cherimoya fruits are best eaten fresh by scooping it using a spoon and the cherimoya fruits also make delicious additions to desserts and smoothies.