Pineapple became an important commercial crop in Hawaii.
Hawaiian cooking has both ancient and modern influences. Historically the native culinary methods included broiling over hot coals, steaming food in Ti leaves, and grilling on hot ashes. As people from China, Japan, Korea, Samoa, Vietnam and Korea arrived in the islands they brought various fruits, flavors and spices that, over time, integrated into traditional fare. You can find Asian influences throughout the islands, blended in ways to suit family, friends or tourists. Add this to my Recipe Box.
Breadfruit
Hawaiians cook breadfruit (Artocarpus altilis) in its skin over coals. Polynesian travelers spread root cuttings throughout the region as they traveled, carrying the starchy fruit with them. Hawaiian myth says that the war god Ku married a mortal and lived on Earth until famine hit. To save them from starvation he disappeared into the soil, his family's tears watering the ground. Here the first breadfruit grew, saving the village.
Passion Fruit
Passion fruit arrived in Hawaii from Australia in the 1880s. The Hawaiians enjoyed it as a garden plant. The University of Hawaii chose passion fruit as a promising cultivation and by the late 1950s over 1,200 acres of land were cultivated to grow passion fruit for economic purposes.
Pineapple
Pineapple (Ananas comosus) arrived in Hawaii from Paraguay and Brazil. In 1950 Dole set up business in Oahu, creating the Dole Pineapple Plantation that has since turned into a visitor's center. Here you can walk over two miles in a pineapple maze and enjoy thousands of native plants. While not native to Hawaii, pineapples appear regularly in native recipes.
Huli-Huli
Huli-Huli is Hawaii's answer to barbecue marinade and sauce. It's a blend of ketchup, ginger, soy, and Hawaiian sugar along with personal additions made by the chef. The name Huli-Huli means "turn-turn". It's the word that ancient Hawaiians used when meat cooking over hot coals was ready for flipping.
Furikake
Furikake blends sesame seeds and seaweed with sugar and salt. While a traditionally Japanese condiment, Hawaiians use Furikake on fish and rice dishes. Additionally, ingredients in Furikake can include miso, vegetables and okaka (bonito flakes).
Alaea
Alaea is Hawaii's famous pink salt. It has a pink color that comes from over 80 trace minerals including Iron Oxide. In ancient times the Hawaiians used Alaea in cleansing rituals. From a culinary standpoint, Alaea is added to barbecue rubs or various traditional Hawaiian meals like Poke.
Banana Plants
Banana plants are not a true fruit - they're an herb. Malaysians brought bananas (Musa) to Hawaii very early in history as a staple crop. Bananas continue as both a food group and a commercial crop throughout the islands. The Hawaii Agricultural Statistics Service states that Hawaii produced over 14,000 tons of bananas in 2001.
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