On a Wednesday morning in Captain Cook, a farmer named Ken Love sets up a table of baseball-sized yellow fruit that tastes like vanilla pudding. It’s called abiu, and it’s one of dozens of “ultra-exotic” fruits the Hawaii Tropical Fruit Growers are pushing beyond the standard pineapple-and-papaya circuit. This guide covers the fruits you’ll actually find at farmers markets and roadside stands across the islands — the ones worth seeking out, the ones that taste nothing like what you expect, and the ones that might challenge your sense of smell.
Black Surinam cherry is “a lot different than the red Surinam cherry. If people tried the red one and went ‘ewww’ because it’s kind of resinous, try the black one: It’s much sweeter and not as resinous.” — Ken Love
Skip the grocery store fruit platter. The real action is at farmers markets and botanical garden tours, where you can taste abiu, black Surinam cherry, and fresh jackfruit. Just know that some of these fruits — like durian — have odors that will clear a room, and others, like breadfruit, require a bit of cooking know-how to enjoy.
Where to Find Hawaii’s Ultra-Exotic Fruits
Farmers markets are the most reliable place to sample these fruits, but a few botanical gardens and farms offer guided tastings too.
The Saturday market at Keauhou Shopping Center in Kona is a solid starting point, with a rotating selection of ultra-exotics depending on the season. The smaller Sunday market in Captain Cook and the Wednesday market at Keauhou Beach Hotel also carry abiu, jackfruit, and black Surinam cherry when they’re in season. On Maui, Ono Organic Farms in Hana offers tours that include tastings of rare varieties you won’t find at any market.
One limitation: these fruits are seasonal and often sell out by mid-morning. The Wednesday market in Captain Cook, for example, starts at 8 a.m., and by 9:30 the abiu is usually gone. Plan to arrive early, and bring cash — many vendors don’t take cards.
The Fruits You Need to Try (and How to Eat Them)
Abiu: The Vanilla Pudding Fruit
Originally from the Amazon, this baseball-sized yellow fruit has a texture and flavor that Ken Love describes as “like vanilla pudding.” Others compare it to a gel blend of melon and persimmon. The catch: you have to remove the skin first. “It has this latex in it that is really sticky and not pleasant,” Love warns. Slice it open, scoop out the flesh, and avoid the skin entirely. Love’s favorite preparation so far is abiu ice cream, made by the former chef at Monette’s at the Mauna Kea Resort — a dish he calls “just incredible.”
Black Surinam Cherry: The One That’s Actually Sweet
If you’ve tried the common red Surinam cherry and found it resinous and unpleasant, the black variety is a different experience entirely. Also known locally as the “pumpkin cherry” for its crenellated shape, it’s related to guava and mountain apple. Love notes that it “makes incredible curries,” and one chef mixes it with molasses to make ice cubes for cocktails. The large shrub that produces this fruit originates in South America’s northeastern regions, but it grows well in Hawaii’s climate.
Jackfruit: The Juicy Fruit Connection
The largest fruit from any tree — up to 100 pounds — jackfruit came from the East Indies to Hawaii. When people ask what it tastes like, Love has a direct answer: “Remember when food was made with real food, like back in the ’50s? That’s when Juicy Fruit gum was made with jackfruit.” He also grinds the seeds into flour for tempura, noting that it’s sweeter than other flours and works best with vegetables that react differently, like halved Brussels sprouts or fanned leeks. His wife, who can’t stand jackfruit, loves the tempura.
Breadfruit, or ‘ulu, is one of the original canoe plants brought by Polynesian voyagers. The Breadfruit Institute at the National Tropical Botanical Garden on Kauai is leading a revival with cooking contests and festivals. Locals from Guam and Micronesia grill it or boil it with coconut and sugar, while Hawaiians traditionally wait until it softens and make ‘ulu poi.
When to Go and How to Plan Your Tasting
Timing matters more than you’d think. Most ultra-exotic fruits have narrow windows, and the best markets happen only once or twice a week.
| Fruit | Peak Season | Best Place to Find It |
|---|---|---|
| Abiu | June – September | Kona Saturday market, Keauhou Shopping Center |
| Black Surinam cherry | May – July | Captain Cook Sunday market |
| Jackfruit | Year-round, peak June – August | Ono Organic Farms, Hana |
| Breadfruit | August – December | Kauai farmers markets, Breadfruit Institute events |
Getting to the Markets
The Kona Saturday market runs from 7 a.m. to noon at Keauhou Shopping Center. The Captain Cook Sunday market is smaller and starts at 8 a.m., with fewer vendors but a more relaxed pace. If you’re on Oahu, the Whole Foods in Kahala Mall occasionally hosts free tastings and cooking demonstrations — the next one features black Surinam cherry and jackfruit, prepared by chef Kevin Hanney of 12th Avenue Grill and SALT.
What to Bring
Most markets don’t provide bags or utensils. Bring a reusable produce bag to carry your finds, and a small knife for cutting open abiu or jackfruit on the spot. A portable fruit knife with a sheath is handy — just check that it’s under the allowed blade length for carry-on luggage if you’re flying between islands.
Durian. The spiny fruit with the custard-like interior is renowned for its odor, described alternately as smelly feet, pungent cheese, and “a Dumpster full of rotting fruit.” Anthony Bourdain once said it leaves your breath “as if you’d been French-kissing your dead grandmother.” Most hotels and rental cars in Hawaii prohibit durian on the premises. Taste it at the market, but don’t take it back to your room.
On the Ground: Eating, Packing, and Local Know-How
How to Eat What You Buy
Some of these fruits require preparation. Breadfruit, for example, is starchy and needs to be cooked — Love makes ‘ulu veggie burgers with the pulp, and his wife uses banana bread recipes to make breadfruit bread. For a savory option, Love suggests adding curry powder to the pulp, placing it in a ramekin with a piece of black cod, covering it with more pulp, and baking until it puffs up en croûte. Jackfruit seeds can be ground into flour for tempura, though the flour is sweeter and doesn’t adhere as well as other flours.
What to Pack for a Fruit-Focused Trip
If you’re planning to visit multiple markets and farms, a small insulated cooler bag helps keep delicate fruits like abiu and black Surinam cherry from bruising in the heat. A reusable water bottle is essential — market mornings in Kona get hot by 10 a.m., and there’s not always a water station nearby. For families, a portable snack container for the kids helps avoid meltdowns when the fruit tasting takes longer than expected.
- Farmers markets are the best bet for ultra-exotic fruits — arrive by 8 a.m. and bring cash.
- Abiu, black Surinam cherry, and jackfruit are the most approachable for first-timers; durian is best sampled at the market, not taken home.
- Breadfruit requires cooking; try it grilled, boiled with coconut, or as ‘ulu poi for a traditional preparation.
Hawaii’s Unique Fruits: Your Questions Answered
What does noni fruit taste like?
Noni has a strong, pungent flavor that most people find unpleasant raw. In traditional Polynesian cultures, the entire plant is used for food, medicine, dyes, and shampoo. You’re more likely to encounter it as a juice or supplement than as a fresh fruit at a market.
Can I bring Hawaii fruit back to the mainland?
Most fresh fruits are restricted by USDA agricultural regulations. Processed products like jams, dried jackfruit jerky, and breadfruit flour are generally allowed. Check the USDA traveler guidelines before you pack your suitcase.
Is breadfruit actually worth the effort?
Yes, but only if you’re willing to cook it. The starchy pulp is versatile — it works in veggie burgers, curries, and even banana bread recipes. The Breadfruit Institute on Kauai runs cooking demonstrations that show you how to handle it. Without those, you’ll likely end up with a rock-hard fruit you don’t know what to do with.
What’s the difference between apple bananas and regular bananas?
Apple bananas are smaller, sweeter, and have a hint of apple-like tartness. They’re the most abundant type grown in Hawaii, with over 70 varieties across the islands. You’ll find them at fruit stands and farmers markets year-round. The Cavendish variety you see in mainland supermarkets is also grown here, but the apple banana is the local favorite.
Are there any fruits I should avoid trying?
Durian is the obvious one — the odor is genuinely offensive to most people, and it’s banned from hotels and rental cars. The red Surinam cherry is another common disappointment; it’s resinous and bitter compared to the black variety. If you’re adventurous, try both, but don’t judge the black one by the red one.
One Last Thing About Hawaii’s Fruits
After a week of tasting, the fruit that stayed with me wasn’t the jackfruit or the abiu — it was the mountain apple. The waxy red skin, the bell-shaped body, the crisp white flesh that tastes like a ripe pear with a hint of rosewater. It’s the kind of fruit you can’t find anywhere else, and it doesn’t need a chef or a recipe to be perfect. That’s the real reason to explore Hawaii’s farmers markets — not for the exotic names, but for the flavors that don’t exist anywhere else.
Sources and further reading
Beyond pineapple: Hawaiian farmer cultivates ultra-exotic fruits. SFGate, 2017.
What plants and fruits are native to Hawaii. ShunCy, 2023.
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