Tropical Fruit in Hawaii: What to Try and Where to Find It

Hawaii is the only state in the U.S. where tropical fruit grows commercially and in home gardens. Lilikoi, apple bananas, rambutan, lychee, and several dozen other varieties are available at farmers markets, roadside stands, and supermarkets across the islands. Much of what you will find in Hawaii cannot be legally shipped to the mainland, which means eating it fresh in the islands is a genuinely unique experience.

Lilikoi (passion fruit)

Lilikoi is the Hawaii word for passion fruit, and it is one of the most versatile and beloved flavors in Hawaiian cooking. The yellow-skinned Hawaiian variety (Passiflora edulis f. flavicarpa) is more acidic and intensely flavored than the purple-skinned varieties common elsewhere. Cut it in half and scoop out the intensely aromatic, seedy pulp. The flavor is simultaneously tart, tropical, and floral.

Lilikoi appears in shave ice syrups, dressings and vinaigrettes, malasada fillings, butter (lilikoi butter is a spreadable curd similar to lemon curd), cocktails, and desserts. It is in season roughly June through January in Hawaii, with peak availability in summer and fall. Look for it at farmers markets and at roadside stands on the way to Hāna on Maui or in the upcountry areas of the Big Island.

Apple banana

Apple bananas are a different variety from the Cavendish banana sold everywhere on the mainland. They are shorter, fatter, and have a noticeably sweeter flavor with notes of apple and vanilla when ripe. The texture is firmer and less starchy. They are the preferred banana in Hawaii; the Cavendish variety available at mainland supermarkets is what Hawaiians mean when they say "the mainland kind."

Apple bananas are available at supermarkets and farmers markets across Hawaii. They are grown primarily on the Big Island and Maui at low elevations. Eat them when the skin has developed brown spots: that is peak ripeness. They do not ship to the mainland in bulk due to agricultural restrictions and their short shelf life once ripe, which makes eating them in Hawaii a specific pleasure.

Rambutan and lychee

Rambutan (Nephelium lappaceum) is a Southeast Asian fruit with a red spiky shell that peels away to reveal a translucent, juicy white flesh around a seed. The flavor is sweet and slightly acidic, similar to lychee. Hawaii grows rambutan primarily on the Big Island and Maui at lower elevations, with a harvest season of roughly June through September. At the Hilo Farmers Market in rambutan season, you can buy them by the pound for very reasonable prices.

Lychee (Litchi chinensis) is better known in the mainland U.S. and has a similar translucent flesh with a distinctive floral sweetness. Hawaii lychee season runs May through July. Both rambutan and lychee are eaten fresh; peel the shell or skin to expose the flesh, eat around the seed. Both are significantly better fresh than canned.

Papaya, guava, and starfruit

Sunrise papaya is a smaller, sweeter variety of papaya developed in Hawaii and grown primarily on the Big Island, where it is a significant commercial crop. It is available year-round. Eat it with a squeeze of lime: the acidity brightens the melon-like flavor. Guava (both the yellow-skinned strawberry guava and the larger pink guava) grows wild across Hawaii and is used for juice, jam, and shave ice syrup. Starfruit (carambola) grows on the Big Island and Oʻahu; sliced crosswise it creates the characteristic star shape. Dragon fruit (pitaya) from Big Island farms is available at farmers markets in summer and fall.

For all of these, the best access is at farmers markets, particularly the Hilo Farmers Market and the KCC market on Oʻahu. Roadside fruit stands, particularly on the Hāmākua Coast of the Big Island and upcountry Maui, also carry local fruit when in season.