The apple banana is the most popular; it is sweeter and shorter than the Cavendish, with flavors of apples and strawberries. The most popular use—and also a great gift—is lilikoʻi butter, perfect for toast, pancakes, or waffles, and often drizzled over yogurt or açaí bowls. A list of Hawaiian produce would not be complete without pineapples, a fruit many of us associate with the 50th state. It has a different texture and flavor than the canned variety. It’s easy to spot ripe lilikoʻi fruit since the yellow color stands out among the green vines and trees. Their season runs from June into October. If you’re visiting the Aloha State, make sure not to pass up a taste of these six tropical fruits. Lilikoʻi (passion fruit) is an island favorite and used to flavor everything from açaí bowls, syrups, and jam, to freshly-squeezed smoothies and juice. A ripe guava plucked fresh off its tree will have yellow (or sometimes white) skin, and is soft to the touch. There are over 60 types of mangoes in Hawaii—all of which have slightly different flavors—but the most popular varieties are Rapoza, Haden, and Pirie. Mangoes are also used as toppings for desserts or to make the typical crack seed treat, pickled mango. Created with Sketch. It's all rainbows and waterfalls, right? It is available from June through March. There are a few varieties, including Clementine, Okinawa, and Ponkan, with the Dancy being the most common. Created with Sketch. Lychee can grow up to 40 feet tall, if not trimmed. While you may be used to canned hearts of palm, in Hawaii you can enjoy this vegetable in its fresh state year round. Picture Hawaii. To locals, they are known as "nioi" or "nioi pepa" and are available year-round. Although the name implies this vegetable is only available in the summer months, in Hawaii you can find summer squash from June through March. Nisa and Ulli Maier Photography / Getty Images. Its peak is April through August but it is harvested February through October. Unlike on the mainland where the Cavendish is the most available type, Hawaii is home to several banana varieties, from big to small, extremely pale yellow to reddish pink. There are four that you will most likely see in the farmers' markets: Burpee hybrid, Black Beauty, Florida Market, and Waimanalo Long. It has an even crazier exterior, looking like small red orbs from Mars covered with spikes. Their taste is similar to grapes. When they turn from green to yellow, just pick one off the tree, scoop out the seeds, and enjoy. This starchy root vegetable is a mainstay of the traditional Hawaiian diet and is available year-round. It is often used in Indian and Thai cuisines, and can be made into ice cream and pies. Many people have a tree growing at home, but papayas can easily be found at any grocery store, farmer’s market, or sometimes even growing wild. locally grown Hawaiian fruits and vegetables. Created with Sketch. Year-round you will find daikon and other varieties of table radishes at farmers markets, but you should also keep your eye out for the rattail radish; it may not have a pretty name, but its unusual appearance and radish flavor may sway you. Papayas, available year-round in Hawaii, offer more than just their fruit; the shiny black seeds at their centers are edible and tasty, too. Hawaii breeds supersweet varieties of tropical corn, mainly Supersweet #9 and #10. Choose pineapples that feel heavy for their size and smell like you hope they taste. There are two groups of corn: temperate and tropical.
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