How to grow Pawpaw in Australia
A fast tropical plant for full sun in rich, well-drained soil in a warm, frost-free, wind-sheltered spot. Water regularly and deeply, as it is thirsty, but never let the roots sit waterlogged or the trunk rots.
At a glance
- Difficulty: Beginner
- Sun: Full sun
- Water: 12 litres a week, watered every 3 days
- Spacing: 200 cm
- Time to harvest: 300 days
- Time to germinate: 21 days
- Soil pH: 6 to 6.5
- Frost tolerance: Frost tender
When to sow by region
| Region | When to sow | Regional note |
|---|---|---|
| South East Queensland | September to March | |
| Northern Rivers NSW | September to March | |
| Sydney & Coastal NSW | October to January | Marginal tropical; fast-growing, prolific in warm pockets; frost-sensitive seedlings. |
| Melbourne & Victoria | Not suited | Frost kills seedlings instantly. Melbourne winter unsuitable unless greenhouse or extreme south-facing shelter. Not viable outdoors. |
| Adelaide & SA | Not suited | Not viable in Adelaide. Pawpaw needs year-round tropical warmth and humidity. |
| Perth & WA | Not suited | Mediterranean: unsuitable. Pawpaw requires tropical humidity and year-round warmth (min 10°C+). Only Adelaide/Perth microclimates near coast. |
| Tasmania | Not suited | Unsuitable. Tropical. Frost kills it instantly. Not viable in Tasmania. |
| Canberra & ACT | Not suited | Pawpaw unsuitable for Canberra: too tropical; requires consistent warmth and cannot tolerate frost. Consider custard apple instead. |
| North Queensland | September to March | Spring/wet season Sep to Mar. Pawpaw is tropical fruit heartland crop; fruits year-round in north. First crop 12 to 18 months. |
| Darwin & Top End | September to March | Spring/wet season Sep to Mar. Pawpaw is tropical fruit heartland crop; fruits year-round in north. First crop 12 to 18 months. |
Harvest and storage
Harvest tip
Pick when the skin colours up and the flesh gives to a gentle press near the base. Cut with a short stem, and they finish ripening well on the bench.
Storage
Bench until fully ripe (soft, yellow), then fridge for 2 to 3 days.