Fruits

Breadfruit, called ‘ulu in Hawaiian, is a traditional Polynesian staple experiencing revival as a versatile, sustainable food source. Trees flourish in warm, humid conditions and can produce large yields per season.

Plums, like peaches and apricots, require chill hours that are hard to come by in most of Hawaiʻi. A few orchardists in cooler regions have tested low-chill selections, but volumes remain minor.

Pears also require chilling and are only cultivated experimentally on Hawaiʻi Island. Where successful, a few orchardists harvest low-chill Asian or European pear hybrids in cooler, upland microclimates.

Papayas are a signature Hawaiian fruit widely cultivated in warm, lower-elevation zones. Known for their sweet, orange flesh, they maintain strong local consumption and export interest.

Lychees are a highly prized tropical specialty, yielding sweet, rose-colored fruits. Trees flourish in humid climates, producing an anticipated annual harvest that can fetch premium prices.

Kiwifruit typically require cooler temperate climates, making them rare on Hawaiʻi Island. A handful of experiments in high-elevation or microclimate sites exist, but significant production has yet to emerge.

Figs can adapt to moderate rainfall sites, producing sweet, plump fruits in open orchards or yard plantings. They appeal to local consumers seeking fresh figs, which remain rare in standard groceries.

True sweet cherries rarely succeed in Hawaiʻi’s tropical environment due to insufficient winter chill. Some growers experiment with lower-chill cherry types, but commercial plantings are extremely limited.

Bananas rank among the most visible fruit crops on Hawaiʻi Island, featuring both Cavendish types and traditional Hawaiian cooking bananas. Continuous harvests and strong local consumption keep them a staple in local markets.

Avocados thrive in many parts of Hawaiʻi Island, with a range of local and Mexican-Guatemalan hybrid varieties. Demand remains high both locally and for export, particularly for premium cultivars like Sharwil.

Rambutan is closely related to lychee and longan, producing spiky red fruits with sweet, translucent flesh. Hawaiʻi Island’s warm, humid zones support commercial rambutan orchards with consistent yields.

Pineapples were once a major Hawaiian crop, though much large-scale production has shifted overseas. On Hawaiʻi Island, smaller farms grow specialty varieties for fresh local sales and farm tours.

Peaches require moderate winter chilling, limiting major orchard development on Hawaiʻi Island. A few low-chill cultivars are tested in higher elevations, producing small yields for niche markets.

Olive trees, adapted to Mediterranean climates, may fruit in certain drier, upland areas of Hawaiʻi Island. A small but dedicated group of growers pursues local olive oil production and specialty table olives.

Longan, a relative of lychee, produces sweet, translucent-fleshed fruits in hanging clusters. Hawaiʻi Island’s warm climate supports robust longan orchards where water and pruning are well-managed.

Guavas grow abundantly in Hawaiʻi, both in commercial orchards and wild stands. They’re popular for fresh eating, juices, jellies, and other processed products.

Date palms require arid or semi-arid conditions, limiting widespread cultivation on Hawaiʻi Island. A few dedicated farmers experiment with date production in drier leeward areas.

Cherimoya trees produce creamy, custard-like fruits, but they demand cooler nights for proper flowering. A few small orchards in higher elevations cater to specialty markets and fruit enthusiasts.

Apples on Hawaiʻi Island come from select upland or higher-elevation orchards, primarily experimental or boutique in scale. Certain low-chill varieties are tested to see if they can fruit under milder tropical conditions.

Pomegranates favor drier climates, making leeward Hawaiʻi Island a potential fit. Only a handful of farmers cultivate them commercially, targeting specialty fruit segments.

Persimmons flourish in certain higher elevations of Hawaiʻi Island, with Fuyu and Hachiya types grown in small orchards. They see seasonal demand from local families and specialty markets in the fall.

Passionfruit, known locally as lilikoi, includes both purple and yellow varieties. Vines climb trellises or fences, and the aromatic fruits find use in beverages, desserts, and sauces.

Mangoes stand as a flagship tropical fruit on Hawaiʻi Island, with both backyard trees and commercial groves yielding sweet, aromatic varieties. Demand is robust, especially for local favorites like Haden, Rapoza, and Pirie.

Kumquats are small citrus-like fruits eaten whole (skin and pulp together). A few farms and home orchards on Hawaiʻi Island produce them for novelty and direct sales.

Grape vines require careful site selection, typically in drier, higher-elevation areas with lower humidity. A small cluster of vineyards on Hawaiʻi Island targets wine production or table grape sales.

Citrus on Hawaiʻi Island spans oranges, lemons, limes, tangerines, grapefruits, and specialty crosses like tangelos. The island’s varied microclimates allow year-round harvest, though changes in producer numbers and acreage have been recorded.

“Berries” on Hawaiʻi Island primarily refer to raspberries, blackberries, strawberries, and certain tropical-appropriate species. Small farms cultivate them in cooler upland zones or specialized greenhouse setups.

Apricots are rarely grown commercially on Hawaiʻi Island, as they prefer more pronounced winter chills. A handful of backyard or hobby orchards experiment with low-chill cultivars in cooler districts.