Appalachia

I suspect one of the reasons pawpaws aren't commercially viable on a large scale is because they don't travel well. The skin itself is rather thin for a fruit so pawpaws can be damaged rather easily and once they're ripe they don't keep. You have to either eat them soon after ripening or make something else of them, like pawpaw butter. We always let the pawpaws ripen until the skin turned purple, which meant the fruit inside was creamy, rather like a soft banana.

Here's some pics: