Seasonal Local Produce: What’s Fresh in Hawaii Right Now

Hawaii’s year-round warm climate and fertile volcanic soil make it a unique agricultural paradise, where fresh produce is abundant in every season. With many fruits and vegetables thriving in the tropical environment, each season brings a bounty of locally grown produce to farmers’ markets and stores across the islands. 

From juicy mangoes to vibrant taro root, Hawaii’s seasonal offerings invite locals and visitors alike to explore the flavors of fresh, island-grown ingredients. Here’s a guide to what’s in season right now, along with tips on using these ingredients to bring a taste of Hawaii to your kitchen.

Mango

Season: Spring to early fall (March to September)

Flavor Profile: Sweet, tropical, slightly tangy

Mangoes are one of Hawaii’s most beloved fruits, bursting with rich sweetness and tropical flavors. During mango season, local varieties like the Hayden and Pirie are in peak harvest, making them readily available at markets. Ripe mangoes are versatile. They can be enjoyed fresh, blended into smoothies, added to salsas, or transformed into jams.

How to Use:

There are many different preparations you can make with mangoes since it’s a very versatile fruit. If you want to make some refreshing mango salsa that pairs well with fish tacos or grilled chicken, dice mangoes and mix them with chopped red onion, jalapeño, cilantro, and a squeeze of lime juice.

Another great choice is to prepare a mango smoothie.  To do so, simply blend fresh mango with coconut milk, banana, and a handful of ice for a creamy tropical drink.

Last but not least, you can make mango sorbet, especially on warm days. Just puree ripe mango with a touch of honey and freeze it for a homemade sorbet—perfect for cooling off on a hot day.

Pineapple

Season: Spring and summer (April to July)

Flavor Profile: Sweet, juicy, slightly acidic

Hawaii’s iconic pineapple is at its peak during the spring and summer months. Known for its sweet and tangy taste, fresh pineapple is a versatile ingredient. Maui Gold pineapples, in particular, are prized for their high sugar content and low acidity, making them perfect for both savory and sweet dishes.

How to Use:

• Grilled Pineapple: Slice the pineapple into rings, brush with a little coconut oil, and grill until caramelized. Grilled pineapple makes an excellent topping for burgers, salads, or even ice cream.
• Pineapple Salsa: Combine chopped pineapple with tomatoes, red onion, cilantro, and lime for a vibrant salsa that pairs well with seafood dishes.
• Pineapple Fried Rice: Add diced pineapple to fried rice with vegetables and protein of your choice for a sweet-savory twist.

Papaya

Season: Year-round, with peak harvest in summer

Flavor Profile: Sweet, buttery, mildly floral

Papayas from Hawaii, especially the Sunrise and Rainbow varieties, are flavorful and nutrient-rich. They’re excellent for breakfast or a snack and are a common addition to tropical fruit salads.

How to Use:

• Papaya Salad: Toss thinly sliced papaya with greens, cherry tomatoes, and a citrus vinaigrette for a refreshing salad.
• Papaya Boats: Halve a papaya, remove seeds, and fill with yogurt, granola, and fresh berries for a breakfast packed with tropical flavors.
• Papaya Smoothie Bowl: Blend papaya with coconut water and top with shredded coconut, fresh berries, and chia seeds for a vibrant smoothie bowl.

Avocado

Season: Late summer through winter (August to February)

Flavor Profile: Creamy, rich, subtly nutty

Avocado is a staple in local cuisine and is grown year-round, with peak availability in late summer and fall. Avocados from Hawaii are larger than typical mainland varieties, with a creamy texture that makes them perfect for dips, spreads, and even desserts.

How to Use:

• Hawaii Guacamole: Mix mashed avocado with diced mango, red onion, jalapeño, and cilantro for a twist on traditional guacamole.
• Avocado Toast: Spread sliced avocado on toasted bread, drizzle with olive oil, and sprinkle with sea salt and red pepper flakes.
• Avocado Pudding: Blend ripe avocado with coconut milk, cocoa powder, and a touch of honey for a creamy, vegan chocolate pudding.

Taro (Kalo)

Season: Year-round, peak in fall

Flavor Profile: Earthy, starchy, slightly nutty

Taro is deeply rooted in Polynesian culture and cuisine. The root is starchy and slightly nutty, often used in traditional dishes like poi; a staple of an island diet. Taro leaves, known as “luau leaves,” are also used in various local dishes.

How to Use:

• Poi: For a traditional side dish, steam or boil taro root and then mash it to a smooth consistency. Traditionally, poi is enjoyed as is, but it can also be seasoned to taste.
• Taro Chips: Slice taro thinly and fry or bake with a bit of sea salt for a crunchy snack.
• Lau Lau: Wrap fish and pork in taro leaves, steam until tender, and enjoy a traditional Hawaii lau lau.

Lilikoi (Passion Fruit)

Season: Late summer and fall (July to October)

Flavor Profile: Tart, sweet, intensely aromatic

Lilikoi, or passion fruit, has a distinctive tartness and is often used in desserts, drinks, and sauces. The fruit has a hard shell but opens to reveal a pulpy interior filled with small seeds. Its tropical flavor adds a burst of brightness to dishes.

How to Use:

• Lilikoi Syrup: Boil lilikoi juice with sugar until it thickens into a syrup, which can be drizzled over pancakes, waffles, or ice cream.
• Lilikoi Butter: Mix lilikoi juice, eggs, and butter to create a tangy, creamy spread perfect for toast.
• Lilikoi Glaze: Combine lilikoi juice with honey and brush onto grilled chicken or fish for a tropical-inspired glaze.

Coconut

Season: Year-round

Flavor Profile: Sweet, creamy, mildly nutty

Coconuts are synonymous with island life, and they provide several ingredients in one: coconut water, milk, flesh, and oil. Fresh coconut can be used in both sweet and savory recipes, and it adds a creamy, nutty flavor to any dish.

How to Use:

• Coconut Water Smoothies: Use coconut water as a base for smoothies to add natural sweetness and hydration.
• Coconut Rice: Cook rice in coconut milk instead of water for a rich, fragrant side dish that pairs well with curries and grilled fish.
• Coconut Macaroons: Mix shredded coconut with egg whites and sugar, then bake until golden for a classic island-inspired treat.

Banana

Season: Year-round

Flavor Profile: Sweet, creamy

Hawaii is home to several varieties of bananas, including the popular “apple banana,” which is smaller and sweeter than traditional varieties. These bananas are versatile and can be used in numerous ways, from snacks to desserts.

How to Use:

• Banana Bread: Use ripe bananas to make moist, flavorful banana bread.
• Banana Pancakes: Mash banana into pancake batter for a tropical twist.
• Banana Chips: Slice bananas thinly and bake until crisp for a healthy snack.

Sweet Potato (Okinawan and Molokai Varieties)

Season: Year-round

Flavor Profile: Sweet, starchy, earthy

Hawaii sweet potatoes, especially the Okinawan and Molokai varieties, are vibrant in color—ranging from purple to deep red—and packed with antioxidants. Their sweet, earthy flavor makes them a favorite ingredient in both savory and sweet dishes.

How to Use:

• Mashed Sweet Potato: Boil, then mash sweet potatoes with a bit of coconut milk for a creamy, rich side dish.
• Sweet Potato Fries: Cut sweet potatoes into fries, season with salt, and bake or fry for a tasty snack.
• Purple Sweet Potato Pie: Make a traditional pie with a twist by using Okinawan sweet potatoes, which add a beautiful purple hue.

Supporting Local Farmers and Sustainability in Hawaii

Buying seasonal produce not only supports local farmers but also promotes sustainability. Locally grown fruits and vegetables often require fewer resources to transport, reducing the carbon footprint associated with food. Supporting local farmers means investing in the local economy and helping to preserve traditional agriculture.

Hawaii’s seasonal produce offers a variety of unique and flavorful ingredients that can be incorporated into everyday dishes, bringing the essence of the islands into your kitchen. By choosing what’s fresh and locally grown, you can enjoy delicious, nutritious meals while supporting Hawaii’s farmers and sustainable agriculture practices. So next time you visit a farmer’s market or local store in Hawaii, explore the seasonal offerings and discover new ways to enjoy Hawaii’s tropical bounty.

Contact Leavitt, Yamane & Soldner

If you’re injured in Hawaii, whether as a resident or visitor, navigating the unique state laws and regulations can be challenging. Hawaii has its own set of rules and requirements for personal injury claims, and working with a local lawyer who understands these specifics can make a crucial difference in your case. A Hawaii-based attorney is familiar with local processes, insurance laws, and court procedures, ensuring that your rights are protected and your claim is handled effectively.

For trusted legal support in Hawaii, turn to the experienced personal injury lawyers at Leavitt, Yamane & Soldner. With extensive knowledge of the state’s personal injury laws, our Hawaii personal injury lawyers are here to help you pursue the compensation you deserve. Call us today at (808) 537-2525 or fill out our online contact form to schedule a free consultation and take the first step toward recovering from your injury.