CITRUSES
All of our citrus trees are semi-dwarf variety, and will grow up to 6ʼ-10’ tall. Can be grown from sea level to the upper slopes. In Hawaii with our tropical climate, expect Oranges and Tangerines to to have a greenish tint to the skin and a tighter adherence of the peel to the fruit, making it more difficult to peel than citrus grown in California. Citrus must be in a well-drained soil and requires regular fertilization with minor nutrients for maximum production.
- Valencia Oranges -
Is the standard “juice” orange. Referred to as ʻKonaʼ orange, as they were the first orange to be planted by seed in Kona in the late 1700s. The most widely grown orange in the world. Very productive. Delicious, seedless, and make wonderful juice that will keep for several days.
- Washinton Navel Orange -
Most common and prolific orange in Hawaii. Referred to as ʻKauʼ orange. Medium sized tree with a round crown of dense, dark green leaves. The fruit is large, seedless, delicious, rich and juicy.
- Cara Cara Navel Orange -
Has a slightly pink skin that is easy to peel, and flesh ranging from rich orange to dark pink. The fruit is sweet and relatively low acid content and few to no seeds.
- Moro Blood Orange -
The best of the pigmented oranges for our tropical climate. The pigments of the fruit is more subtle when grown in Hawaii because there is less variation between our day and night temperatures. Prolific producer of juicy, sweet, seedless fruit.
- Calamondin Lime -
A hybrid of a Lime and Kumquat. The tree is small, upright and bushy with many attractive, bright orange small fruits all through the year. Orange flesh, tart and very juicy. Can be used just as you would use any lime, for garnish, zest or juice and has a distinct and delicious flavor. The tree is easy to prune as a bush and can be containerized for many years in a large pot on the lanai. Fragrant blossoms, and fruit that cover the tree several times a year.
- Kaffir (Thai) Lime -
Mainly grown for its aromatic leaves which are finely cut and used in many Thai and other Asian dishes such as soups, stews and curries. A small tree with compound leaves. The new growth flushes are purple and soft, which then mature into glossy, dark green leaves. Beautiful and fragrant, makes an excellent patio plant. Also produces small, bumpy wrinkled and seedy fruit with a thick rind that contains pungent oil. The rind can be grated and used with the leaves in cooking Asian dishes.
- Tahitian Lime -
Also known as ʻBears Limeʼ is a medium sized, vigorous tree that bears fruit about 10 months of the year. Seedless, juicy, and prolific dependable bearer. The skin of the fully ripe fruit will turn slightly yellow, but the juicy flesh inside is green, and has a true acid lime flavor. The dark green leaves and almost constant flowering make this lime an excellent orchard tree or container plant. Consistent fragrant flowering and fruiting.
- Yuzu -
A hybrid papeda-citron citrus. Both culinary and medicinal. Both skin and juice are used in Japanese and Korean cooking. These trees have a long fruiting season and can be harvested green in the summer or when the skin turns yellow in the fall. The pungent fruits have a distinct and delicious flavor and triple the amount of vitamin C as the traditional lemon.
- Sudachi -
A Japanese Citrus that is a hybrid of a mandarin and a papeda, a citrus relative. The fruit has a distinct acidic flavor and is used in savory dishes as well as beverages and vinegars. The small fruits are usually ripe in the fall months. Trees are small and spreading with short thorns. The fruit is seedless and can be harvested while the skin is green.
- Australian Finger Lime -
Finger limes are originally from Australia. The fruits are small and long, roughly resembling a finger. The skin is thin and the pulp is made up of small, round beads of tart juice. It has been referred to as the caviar of citrus and is a sought after culinary fruit. The trees are small, with fragrant flowers and numerous thorns and produce copious amounts of fruit throughout the year.
- Improved Meyer Lemon -
Popular for its unique mild, juicy flavor and is almost year round fruit production. Fruits are large and round with smooth skin. The trees have almost constant flowers and fruit and make excellent potted plants. Very adaptable and can be grown in nearly any location in Hawaii. It is such a heavy producer that tree does not grow very large.
- Eureka Lemon -
The most widely planted lemons in the world. The seedless fruits are borne in clusters at the end of the branches. The rind is thin, smooth and is rich in aromatic oils. Fruit quality is excellent, juicy and acidic. The skin is used as zest in cooking. It is moderately vigorous and grows into a spreading tree, preferring the sunny lowlands, but can be successfully grown in upland Hawaii. This tree has a long fruiting season.
- Variegated Pink Eureka Lemon -
Attractive creamy-white and green variegated leaves with a pinkish tinge to new growth. The rind is striped green and green which yellows as it ripens. The flesh is light pink at full maturity, seedless, acidic and juicy. Produces an abundance of lemons year-round.
- Clementine -
Easy to peel, usually seedless and ripens in the winter and spring months. Fruit is rich and very sweet and juicy. Prefers a coastal lowland climate for best fruit quality and production. It is a vigorous grower and comes into bearing early.
- Dancy Tangerine -
A popular variety and the most widely planted tangerine in the State. The bright orange fruit is juicy and sweet and is ripe in our winter months. The canopy shaped tree is a vigorous, upright grower tending to bear heavily every other year. Trees are nearly thornless and the fruit must be picked when ripe. The fruit is easy to peel.
- Gold Nugget Tangerine -
Late season producers, and are usually harvested in the spring months. The fruits are medium sized with a somewhat lumpy, thin skin with great rich flavor and no seeds. The trees grow upright and benefit from regular pruning to encourage a round canopy.
- Honey Tangerine -
Has a sweet, delicious, somewhat spicy flavor and is very juicy. The fruits have few seeds and the fruit holds on the tree very well when fully ripe. The trees are vigorous, upright and productive growers with the fruit being held on the outermost ends of the branches. The fruit is medium sized and can be small if there is a heavy crop. Fruit is generally ripe in mid- winter through spring, although it is known to bear fruit most of the year in many Hawaii locations.
- Satsuma Tangerine -
A seedless variety that is more cold hardy than other varieties. The reddish-orange fruit is medium sized and somewhat flattened at the stem end and very easy to peel.The sweet, juicy fruits are usually ripe in the winter months. It’s a small spreading tree
-Meiwa KUMQUAT:
Small, sweet, round orange fruit. The fruit is eaten fresh with the sweet skin on. The trees are small and grow upright and bushy, making them ideal container plants. Fruit is ripe throughout the year and is great candied or used in cooking.
- STAR RUBY SUPREME GRAPEFRUIT -
The best all around pink grapefruit for Hawaii. The fruit is seedless, thin skinned, and delicious with no bitter aftertaste. The trees will grow into a large, dark green canopy, so it is best to prune the tree regularly for ease of harvest.
- FLAME GRAPEFRUIT -
A reliable, heavy producer of good eating quality pink blushed fruit. The flesh is juicy, seedless, and delicious. The trees produce best in the hotter lowlands of Hawaii and grow into large, spreading trees with abundant fruit.
- ORO BLANCO GRAPEFRUIT -
A California cross between a grapefruit and a pomelo. The flavor is almost as sweet as a naval orange, but with the rich grapefruit flavor. The fruit is seedless, juicy and tender. Does well in most Hawaii gardens and will ripen in the winter months.
- MINNEOLA TANGELO -
A cross between a Dancy tangerine and Duncan grapefruit. The flavor is excellent, sweet-tart, aromatic and rich. It makes excellent juice, as the fruits are extremely juicy, but quite difficult to peel in our climate. The large orange fruit is ripe in the fall and winter months and tends to be a heavy and regular bearer.
- TEMPLE TANGOR -
Royals are a “Tangor” or sometimes referred to as a “Temple” Orange. A unique cross of tangerine and sweet orange. A sweet, spicy, richly flavored citrus.
- BEN HU POMMELO -
A Hilo selection from Dr. Ben Hu. formerly of the USDA. It is a sweet, white fleshed variety that grows well in the wet, overcast weather common in the Hilo area. The trees also grow well on the leeward sides, with best fruit quality grown at 1,000 feet.
- CHANDLER POMMELO -
A hybrid selection released in 1961 with a sweet, pleasant flavor. The skin is yellow with a slight pink blush. The flesh is pink or red and sweet. The fruits are ripe in the winter months and produce best in sunny lowlands.
- TAHITIAN POMMELMOUSSE -
A wonderfully juicy, sweet, and tender fleshed pomelo with greenish-white flesh and skin. The fruits are large with slightly flattened sides and grow best in the dry, hot and sunny lowlands of Hawaii.
- BUDDHAS HAND CITRON -
The fruit is indented down the length into several sections, closely resembling fingers. Very popular in China and Japan, mainly used for religious ceremonies. It is also used in candies, fruit cakes, and as an air freshener. Very fragrant. Attractive container plant.
EXOTIC FRUITS
- ABIU -
A smallish tree growing 15ʼ-20ʼ tall with longish, light-green leaves. Baseball-sized fruits are round or slightly oblong, growing green, then bright yellow when ripe. It is delicious eaten fresh. The taste has been described as “butterscotch caramel”. The white, sweet, translucent flesh is enclosed by a tough, thin yellow skin. The Abiu is tropical in its requirements, needing a moist and warm climate. It should grow well in our lowlands to our upper slopes. It is very adaptable to all our soils provided the drainage is good. Varieties: GRAY, -Z-1, - Z-2
- MANOA SWEET ACEROLA -
Acerola fruit has one of the highest natural amounts of ascorbic acid or vitamin C. It is also a good source of vitamin A and iron. One fruit will satisfy an adult requirement of vitamin C. The bright red, juicy, cherry-like fruits are abundant on the bush-like trees several times a year. The fruit is tart and makes an excellent jelly. Acerola is very adaptable and thrives with regular care and fertilization.
AVOCADOS
Avocados are large trees, requiring 25ʼ-35ʼ spacing. There are many varieties, and with 3-4 different ones, you could harvest avocados year round. Avocados grow well in moist soils, provided they are given excellent drainage, this is essential to their health. Without proper drainage, trees will succumb to phytophora (avocado root-rot) and decline to their death. They prefer alkaline soil (so give them dolomite or crushed coral at planting and once a year) and respond well to a balanced fertilizer at regular intervals. They thrive with organic fertilizers and heavy mulching. Avocados can be grown with good success up to over 4000ʼ elevation. Harvest when skin turns from a shiny gloss to a dull mat color. Each variety has a season when the fruit is ripe, although all varieties flower in the winter.
- BEARDSLEE AVOCADOS -
Introduced to Honolulu in 1911, Beardslee is a fall to winter variety weighing between 24-40 ounces, having an oval to pyriform shape and a purple skin. RIch and creamy flavor.
- GREEN GOLD AVOCADOS -
A cultivar developed by the UH, considered by many to be superior to Sharwil. Has a long, regular and heavy bearing season (January-April). Medium size, pear-shaped fruit with a small seed, high oil content.
- KAHALUʼU AVOCADOS-
Ripe in the Fall (August-October) but an alternate bearer (every other year). A large, oblong fruit with a tiny seed and green skin. The best flavored Hawaiian variety.
- MALAMA AVOCADOS -
A Hawaii selection that is a regular, heavy bearer with fruit ripe early in fall. Skin is purple when ready to eat, easy to peel, with a rich and nutty flavor. The fruit has a rich and nutty flavor, high oil content, and is deliciously creamy.
- DWARF APPLE BANANA -
In Hawaii there are many varieties. The ʻDwarf Appleʼ is well- liked in Hawaii for its tart, sweet flavor, thin skin and wind resistance. It is also the best banana to dry, as it does not brown in the process. It has a long shelf life.
BREADFRUIT
The Hawaiian staple food called poi made of mashed taro root is easily substituted or augmented with mashed breadfruit. Breadfruit is an equatorial lowland species that grows best below elevations of 2,000 ft, but is found at elevations of 5,000 ft. Its preferred rainfall is 59-120 inches per year. Preferred soils are neutral to alkaline (pH of 6.1-7.4). Breadfruit is able to grow in coral sands and saline soils. Breadfruit are excellent baked half-ripe in the oven, imu or BBQ. It can also be fried (after baking first) and prepared sweet as a dessert or as a savory starch. Variety: MAʼAFALA
FIGS
Figs are delicious and easy to grow. Figs are eaten fresh, made into preserves, cakes and dessert fillings. The small deciduous trees grow in most areas of Hawaii. The fruit is borne on the new flush several times a year. Do not be alarmed when the tree loses its leaves in the winter, new growth and fruit will appear soon after.
-BROWN TURKEY FIG
An Improved variety which has a purplish brown fruit with a pink flesh and is of the closed-end types (self-pollinating). Has a low spreading habitat.
- KADOTA FIG -
Has a more upright, vigorous tree. The fruit is a rich amber flesh with a pale green skin. Excellent tasting all purpose fig.
GUAVA
There are many varieties of Guavas. Flavors range from sweet to acid, with the acid varieties grown for juice and processing, and the sweet varieties for fresh eating. The trees are very vigorous and can be grown virtually anywhere in Hawaii. For commercial production, or backyard harvesting guava trees need to be pruned.
- RUBY X SUPREME GUAVA -
A sweet rich pink variety, with high flesh recovery, selected at Waiakea.
- KA HUA KULA -
A juice variety.
JACKFRUIT
The large fruits weigh from 10 to 40 pounds or more and are borne on the trunk and branches. The thick pulp covering each seed is sweet and either eaten fresh or prepared in curries and soups or dried (resembling dried bananas). Jackfruit does not require special care but prefers the lowlands (below 1,800 feet), well-drained soils, and some fertilization. The trees are large, but can be shaped, so give them plenty of room.
- BLACK GOLD JACKFRUIT -
A firm fleshed tasty large fruit.
- ZIMAN PINK JACKFRUIT -
A “dwarf” cultivar with smaller roundish fruits with delicious flavor.
LANGSAT
Langsat is a very popular fresh eating Phillipine fruit also known as ʻLansoneʼ. Beneath the tan skin, the small fruit is divided into a few segments of translucent, juicy flesh. The flesh is slightly acid/sweet in taste. The fruit is borne in clusters off the trunk and branches of the tree. The tree is tropical in requirements and should be grown in the lower elevations.
LONGAN
Longans are usually eaten fresh but are also dried, canned, or made into delicious dessert sauces and sorbets. It is a delicious, juicy fruit with a very sweet flavor, and a single seed. It is a large spreading tree which is easily managed with annual pruning. It produces best below 2000ʼ.
- BEIW KIEW LONGAN -
A popular commercial variety. It has large sweet fruit, bears well and has a good shelf life.
- SRI CHAMPOO LONGAN -
Another recommended variety. It has large beautiful, sweet fruit, but not the shelf life of the ʻBiew Kiewʼ.
LOQUAT
The loquat fruit is juicy and firm with a mild sweet taste. When ripe the fruit is bright yellow and has an easy to peel thin velvety skin. It is delicious eaten fresh and can also be prepared in many ways, including jams, preserves, cake fillings, and served in fruit salads. The tree is vigorous, enjoying most locations here but fruits best in the upslope areas. Loquat can fruit several times a year. VARIETY: GOLDEN NUGGET -MAMMOTH
LYCHEE
Lychee is one of Hawaiiʼs most popular fruits. The season is short and the red sweet fruit is savored by everyone. The large beautiful trees thrive in a moist rocky soil and little fertilizer once they reach fruiting age.Prefers lower to mid elevations. Lychee need to be protected from strong winds, and can be easily managed in height and shape with annual pruning after harvest.
- KAIMANA LYCHEE -
The ʻKaimanaʼ selected by the University if Hawaii at Manoa is the most popular cultivars because of their more consistent bearing habits and high fruit quality. The large fruits are ripe between May and July.
MANGO
- HAYDEN MANGO -
The spicy excellent flavor and good color of ʻHadenʼ makes it a long-time favorite in Hawaii. Fruits are ready to harvest June- July, averaging between 16-24 ounces. ʻHadenʼ tends towards a vigorous, spreading habit and alternate bearing (fruits every other year). It is best suited for dry areas only.
- JULIE MANGO -
A North African selection that is considered to be a dwarf. It is a small, slower grower with fruit size from 6-10 ounces. The summer fruit is fiberless, smooth and delicious. It is best to plant in dry areas. Skin is yellow with red
STARFRUIT
The Starfruit is beautiful, easy to grow, early bearing tree. The yellow, star-shaped fruit are abundant, juicy and sweet. The Starfruit is usually eaten fresh, with the skin and is often used as a beautiful garnish or palate cleanser.
- B-10 STARFRUIT -
Is a heavy bearer of sweet, dense, delicious, yellow fruit, also borne in large clusters on the branches.
- KAJANG STARFRUIT -
A sweet, high quality fruit that bears fewer but larger fruits, often with an extra ʻwingʼ. There is little visual damage to them.
- KARI STARFRUIT -
The heaviest producer of sweet, good-flavored and colored fruit. Most prolific and is self pollinating and a good pollinator for the other varieties. Fruit is about 6 inches long, thin, and borne in large clusters. This is a Hawaii varietal selection.
WHITE SAPOTE
White Sapote has a creamy white flesh with a sweet pear- banana-peach flavor. The round, green skinned, baseball-sized fruit is delicious eaten fresh.
- DENZLER WHITE SAPOTE -
ʻDenzlerʼ is a variety with a longer than average shelf life. It is considered an everbearing type with small-to medium-sized fruits that have smooth creamy flesh.
- SUEBELLE WHITE SAPOTE -
ʻSuebelleʼ is a slightly larger fruit with some ʻstone cellsʼ near the skin. Everbearing with fine flavor and very high sugar content when fully ripe. Grows and produces well upslope.
CUTTINGS/AIRLAYERS
-BLACK PEPPER (1 gallon):
The vine can be easily grown in Hawaii under the light shade of a tree or in a container with a trellis. It is attractive, prolific, everbearing, and one of the most useful spices. Berries can be picked green, pink, or red and dried to turn black.
-MULBERRY:
The abundant fruit of this fantastic tree is about one inch long, dark purple when ripe, sweet and tasty. The fruit is delicious eaten fresh and can easily be made into jams, pie fillings or colorfully added to a fruit salad. The trees thrive in most locations here and respond to balanced fertilization. They fruit more abundantly after each trimming, as the berry is borne on the new growth.
-VANILLA (1 gallon):
Vanilla is produced from the bean pod of a vigorous climbing orchid vine. Extract from the true vanilla bean is very expensive and has a pure, delicate flavor used in ice creams, cakes, candy, eggnog, etc. Production of the ʻpodʼ is extremely increased with hand pollination. Vanilla is also available in a beautiful ʻVariegatedʼ form
SEEDLINGS
-ALLSPICE:
A spice that is the dried unripe fruit of Pimenta dioica, a mid- canopy tree cultivated in many warm parts of the world. The name allspice was coined as early as 1621 by the English, who thought it combined the flavor of cinnamon, nutmeg, and cloves. Can be kept as a container plant.
-BETEL NUT PALM:
The betel nut is a seed from a tall thin palm from Southeast Asia where the people chew the nuts, wrapped in betel nut pepper leaf and smeared with lime. It acts as a gentle stimulant. Often clove, cinnamon, or cardamon is added for flavor. Ideal growing conditions are abundant moisture, slightly acid soil, and in the lowlands. Fertilize the trees regularly with a balanced fertilizer. The palm will begin to bear in about five years.
-BLACK SAPOTE:
The fruit, a close relative of the persimmon, is chocolate- colored with the texture of a soft peach. It is usually eaten fresh or mixed with lemon juice and honey to make a ʻmousseʼ that is delicious and unique, or mix in with your next cheesecake. The tree can be grown up to 5,000 feet elevation. It grows tall (up to 20ʼ) in the lowlands and about half as tall when grown above 2,000ʼ. The tree is native to Mexico and is one of the most popular fruits. It is a beautiful tree with large glossy green leaves and unusual flowers and takes about five to seven years to begin bearing.
-BLUEBERRY: ʻEmeraldʼ, Sharp Blue and Jewel
There are several great varieties now grown in Hawaii at various elevations. The low- chill varieties produce an abundant amount of delicious berries much of the year. The bushes can reach 3-4 feet in height, with flowers and berries on the terminal branch ends. With cross pollination along with acid soil your Blueberries will produce a large tasty crop. Some low-chill recommended varieties are ʻSharp Blueʼ and ʻEmeraldʼ.-
-BRAZILIAN CHERRY:
The Brazilian Cherry is considered the best of the Eugenias. The skin is thin, firm and exudes dark red juice. The white pulp is juicy and tastes much like a true sub-acid or sweet cherry except for a touch of aromatic resin. It is usually eaten fresh but can be made into jam, jelly and wine. The hardy, adaptable tree stays small and compact and fruits several times a year. It is sensitive to herbicide.
-CACAO:
Cacao seed is the basis for commercial chocolate or cocoa. Native to Central America. This fruit was sacred to the Aztecs. The scientific name means ʻDrink of the Godsʼ. The tree produces small football-shaped pods about 8” long directly on the trunk and branches. They are ready to pick when the skin turns either red or yellow (depending on variety). Inside are large numerous (20 to 50) seeds covered with a white fruity pulp. The cacao tree is a small (10ʼ-12ʼ) evergreen that grows best with high humidity, deep rich soil, and at least 60 inches of rain per year. Cacao prefers the lowlands below 2,000 feet. Young trees require partial shade until they are at least four feet tall and can be interplanted with bananas or palms.
-CARDAMON:
Cardamon spice is the seed in the flower pods from a tall willowy ginger. The orchid- like flowers are small and on stalks that usually trail along the ground. The spice is used in flavoring curries, coffee, cakes, bread and other sweets. It is also used in perfumes, to flavor liqueurs, and medicinally as a stimulant. It grows well in our tropical rain forest climate. The plants should begin to produce flowers in about 3 years. The leaves die back in the winter and emerge each spring.
-CINNAMON:
Cinnamon is mainly used in baked goods, drinks, incense, and perfumes, and is a wonderful tea for a cough. The bark of the smaller branches is part used to make the cinnamon spice. Cinnamon can be easily grown in Hawaii with adequate rainfall and regular fertilization. It can be planted up to 4,000 feet. Cinnamon trees are very sensitive to herbicides. Do not use herbicides around the tree, mulch is a better weed control for this tree.
-CLOVE:
The developing flower bud is dried and used as a spice. Cloves are used whole for studding ham and pork, in pickles, and in hot spiced drinks. Ground clove is used in many baked sweets. The trees and leaves are very fragrant. The clove, believed to be a native of Indonesia, is a beautiful graceful tree, with stellar pink and yellow buds all year round. Cloves are slow growing trees that do best on deep volcanic soils with abundant rainfall and good drainage.
-COFFEE:
Coffee is native to tropical Africa and is grown for its berries which are picked, pulped and processed to produce a dried seed which is roasted. Hawaii’s coffee is considered by many to have the finest flavor in the world due to the rich volcanic soils and optimal climate. Coffee is a dark green, small tree, growing to 15 feet unpruned. Many commercial trees are kept at half that height. All ‘Kona Coffee’ is C. Arabica. There is a dwarf C. Arabica called ‘Cattura’. It is a highly productive tree with high quality beans. There is also a ‘Coffee Liberica’, which is a large tree with large leaves, flowers and berries, and has been used to make instant coffee. Coffee is grown in most Hawaii climates. The trees require regular fertilization.
-CURRY LEAF:
The ʻCurry Leafʼ is a thick bush or small tree with small leaves. It is grown primarily in southern India for its aromatic leaves, an essential ingredient in Madras curry powder. The leaves can be used fresh or dried in the oven and then quick frozen. The plant bears clusters of attractive white flowers with purple fragrant seeds developing afterward. It grows easily here with adequate water and regular fertilization. It is an attractive bush and can be kept small next to an herb garden.
-JABOTICABA:
Songs are written and sung about love beneath the Jaboticaba tree, native to Brazil. The trees are slow growing and stay about 15ʼ in Hawaii. The round purple fruit are borne directly on the trunk and branches. The fruit is sweet and delicious, somewhat like a ʻConcord Grapeʼ. The skin is a bit tough. The trees bear fruit several times a year. The fruit makes excellent jelly (the best Iʼve ever had!) and a great wine. There are 2 types available in Hawaii. The small fruited type, fruits about one inch, is called ʻMurtaʼ. The large fruited type, fruit almost two inches is called ʻPaulistaʼ.
-MACADAMIA NUT:
Macadamia Nut, native to Queensland are delicious and easy to grow in Hawaii. The trees produce well with minimum care. There are several selected varieties for Hawaii. ʻ334ʼ or ʻKauʼ has large, high quality nuts along with high productivity. It is one of the most popular commercial cultivar in Hawaii. ʻ741ʼ or ʻMaukaʼ is another high quality and very productive nut.
-MAMEY SAPOTE:
The fruits flavor is variously described as a delicious combination of pumpkin, sweet potato, and maraschino cherries. The fruits texture is creamy and sweet. A Mamey Sapote is ripe when the flesh is orange when a fleck of the skin is removed. Two cultivars are available. ʻMaganaʼ is a large football-shaped fruit, about 2-3 pounds. ʻPantinʼ a large round fruit about 1-2 pounds. The trees have a spreading habit and grow best under 2000ʼ.
-MANGOSTEEN:
The “Queen of Fruits”, Mangosteen is a round, purple-brown, smooth, thick skinned fruit. The fruit is apple-sized, white flesh and considered the most delicious fruit in the world. The slow growing trees require tropical conditions, needing plenty of moisture and protection from wind. The trees take between 7-12 years to fruit, depending on care and location.
-MIRACLE BERRY (1 GALLON):
Miracle Berry is a slow growing, small upright bush, easily grown in a container. The miracle is that the acidic things you eat will taste sweet for an hour or so after eating the small red Miracle Berry. After eating a Miracle Berry, a lemon will taste like lemonade.
-MOUNTAIN APPLE:
Mountain Apple, whether the ʻRedʼ or ʻWhiteʼ variety, are delicious fresh eating fruits and grown easily in most backyards. The trees can get large and produce abundant fruit several times a year. The ʻRedʼ variety is easier to market as it does not show blemishes on the skin. The ʻWhiteʼ variety will turn slightly pink if left on tree until fully ripe. The flowers appear directly on the trunk and branches and soon fall, carpeting the ground a beautiful crimson red or white snow.
-PASSIONFRUIT:
Passionfruits are vigorous vines, producing abundant stunning flowers and great eating fruit. ʻLilikoiʼ or the ʻYellow Passionfruitʼ is the most common of the Passionfruits in Hawaii. It is most often used as a juice and is rich and acidic. It also makes excellent jellies and dessert toppings. ʻPurple Passionfruitʼ is a sweet fresh eating variety that prefers some shade. “Jamaican Passionfruitʼ is a soft skinned orange variety with a sweet flavor. The ʻOrange Passionfruitʼ has a hard orange skin and sweet juice. The ʻGiant Granadillaʼ or Giant Passionfruit is shade-loving with large flowers and football sized fruit. It is not as flavorful as the other varieties. VARIETIES: Yellow ; Purple ; Orange
-PULASAN:
Pulasan is closely related to Rambutan. The fruit is generally sweeter than Rambutan and has a berry like flavor. Instead of soft hairs like Rambutan, the fruit has soft short ʻspinesʼ. It is tropical in its requirements, growing best out of the wind with a warm moist climate.
-ROLLINIA:
Rollinia deliciosa is a fast-growing Annona from tropical America. It is a medium-sized tree of less than 15 feet in height, and bears within 3 years with proper care. The sweet delicious custard-like fruit is best eaten fresh or made into a smoothie.
-SOURSOP:
The fruit, contrary to its name, is sweet. It is eaten fresh or chilled and is often made into a juice. The juice can be mixed with wine or brandy. The small tree bears the large fruit directly on the trunk and large branches.
-SURINAM CHERRY:
The tree or bushes are easy to grow and maintain. They make an attractive hedge with the small leaves turning from pink to red to green. The cherry-sized, pumpkin-shaped fruits are excellent, high in Vitamin C, and are used in jams, jellies, and pies.
-TURMERIC GINGER:
The root of the Turmeric is one of the key ingredients for many savory Asian and Indian dishes. It is also used in ice creams, cakes, biscuits, sauces, etc. The plant is easy to grow. It loses its foliage in the winter, as some gingers do. The leaves will grow back in the spring. The Hawaiian name is ʻOlenaʼ.
Descriptions are courtesy of Plant It Hawaii