The first time you bite into a hot, crisp ulu fry, it’s easy to wonder why you haven’t been eating these your whole life. Breadfruit — ‘ulu in Hawaiian — has been a staple across the Pacific for centuries, but on modern Hawaiian tables it’s often been overlooked in favor of rice and potatoes. That’s changing fast. Hawaii imports between 85% and 90% of its food, and the figure is even higher for staple starches like rice, which is almost entirely shipped in. ‘Ulu offers a way back toward self-sufficiency — and it happens to taste great fried.
Before coffee arrived, the ‘Ulu Belt on Hawai’i Island produced an estimated 30 million pounds of food annually — a harvest that today could offset the state’s entire volume of imported potatoes.
‘Ulu fries are a genuinely good snack — nutty, starchy, and satisfying — but they’re also a small taste of something bigger. The breadfruit revival happening across the islands connects directly to Hawaii’s food-sovereignty movement, and trying it puts you in the middle of that story. The catch? You won’t find ‘ulu fries on every corner yet; you’ll need to seek out restaurants, food trucks, or the annual summit on Hawai’i Island to get the real thing.
Food adventurers
Sustainability-minded travelers
Cultural explorers
Below, I’ve laid out what ‘ulu is, why it matters for Hawaii’s food future, and how you can taste it — including the biggest breadfruit event on the planet, happening this September on Hawai’i Island.
| What you’re tasting | Why it matters | How to try it |
|---|---|---|
| ‘Ulu (breadfruit) — a starchy, nutty tree fruit | Resilient to drought, hurricane, and flood; bears fruit for 70+ years | Look for ‘ulu fries at local food trucks, plate-lunch spots, and the annual summit |
| A traditional Pacific staple | Could replace imported potatoes and rice in Hawaii’s food system | Attend the 2026 ‘Ulu Ho’olaule’a and Global Breadfruit Summit |
| A symbol of food sovereignty | 85–90% of Hawaii’s food is imported; ‘ulu can help localize the supply | Visit the Kaluʻulu breadfruit belt in South Kona |
What Is ‘Ulu? The Breadfruit Tradition
‘Ulu — Artocarpus altilis — is a starchy fruit that grows on long-lived trees across the tropics. In Hawaii, it was once a dietary cornerstone, planted in vast groves that blanketed the slopes of South Kona. Those groves, known historically as the ‘Ulu Belt, were so productive that they generated an estimated 30 million pounds of food annually before coffee plantations replaced them.
What makes ‘ulu remarkable is its resilience. Because it grows on trees that require planting only once and continue bearing fruit for more than 70 years, it’s far more resistant to drought, hurricane, and flood than annual starches like rice or potatoes. That durability is a big part of why advocates see it as the best candidate for reducing Hawaii’s reliance on imported food.
A single ‘ulu tree can bear fruit for more than seven decades after being planted once.
Why ‘Ulu Is a Food-Security Superstar
Hawaii’s food-import numbers are stark. Between 85% and 90% of all food consumed in the state is shipped in from elsewhere, and the proportion of staple starches like rice — almost entirely imported — is even higher. That dependency leaves the islands exposed to global shipping disruptions, fuel price spikes, and climate-related supply shocks.
‘Ulu offers a practical alternative. The existing ‘ulu harvest on Hawai’i Island alone could theoretically offset the state’s entire annual volume of imported potatoes. And because breadfruit is a tree crop, it provides environmental benefits too — deep-rooted trees prevent erosion, sequester carbon, and require less water than annual row crops.
Note: ‘Ulu is starchy and versatile — it can be roasted, steamed, boiled, mashed, or fried. ‘Ulu fries are one of the most approachable preparations, with a texture similar to potato fries but a slightly nuttier, earthier flavor.
The 2026 ‘Ulu Ho’olaule’a and Global Breadfruit Summit
The single best place to experience ‘ulu in all its forms — including ‘ulu fries — is the 2026 ‘Ulu Ho’olaule’a and Global Breadfruit Summit, running September 19–24, 2026, in the Kaluʻulu breadfruit belt on Hawai’i Island. It’s the largest gathering of breadfruit experts in the world, organized by the Hawai’i ‘Ulu Cooperative (which represents over 230 small family farms across Hawai’i Island, Maui, Oʻahu, and Kauaʻi) alongside partners including the Pacific Farmers Organisations, the Indigenous Cropping Systems Laboratory, CTAHR, the Ulupono Initiative, and the Breadfruit Institute of the National Tropical Botanical Garden.
The week is split into distinct events:
Kicks off at the Amy Greenwell Ethnobotanical Garden in South Kona. This is the public-facing day — cooking contests, tastings, and the kind of festival atmosphere where you’ll find ‘ulu fries, ‘ulu pancakes, and preparations you didn’t know existed. Dana Shapiro, a key figure in the revival, was inspired by a similar breadfruit festival at this same garden back in 2011.
Held at Kahalu’u Ma Kai. This portion focuses on Indigenous knowledge exchange, cultural restoration, and community-led food-sovereignty discussions. Less food-focused, more conversation.
Based at the OUTRIGGER Kona Resort & Spa. Presentations and workshops on agroforestry, propagation science, cultivar preservation, soil health, climate-resilient agriculture, value-added manufacturing, and school-youth food sovereignty. The Edible Showcase lands on Wednesday, Sept. 23, also at the resort — this is where you’ll taste ‘ulu prepared by chefs and food entrepreneurs from across the Pacific.
If you’re going just for the food and festival atmosphere, aim for Saturday, Sept. 19 (the ‘Ulu Festival) or Wednesday, Sept. 23 (the Edible Showcase). The other days are more conference-oriented. Early bird registration is open through June 30, 2026 — book a slot on the official summit site to secure your spot.
Accommodation on the Kona coast fills up fast during September events. The summit has a dedicated group booking at the OUTRIGGER Kona Resort & Spa — check current rates through that link before booking elsewhere. Rooms outside the block will be scarce and pricey.
Practical Tips for Tasting ‘Ulu on Your Own
If you can’t make the summit, you can still find ‘ulu fries and other breadfruit dishes at a handful of restaurants and food trucks around the islands — particularly on Hawai’i Island, where the ‘ulu revival is strongest. Look for them at plate-lunch spots in South Kona and at farmers’ markets in Hilo and Kailua-Kona. The Hawai’i ‘Ulu Cooperative sells fresh and frozen ‘ulu online, so you can also try making fries at home.
A few things to keep in mind when you’re tracking down ‘ulu:
- Seasonality matters. ‘Ulu trees fruit at different times depending on elevation and rainfall. The main harvest on Hawai’i Island runs roughly July through December, but some trees produce year-round.
- Preparation is key. Under-ripe ‘ulu is dense and starchy (good for fries); fully ripe ‘ulu is softer and sweeter (better for desserts or mashing). Ask how it’s prepared before ordering.
- Not all food trucks carry it. ‘Ulu fries are still a niche item. Call ahead or check social media posts from the Hawai’i ‘Ulu Cooperative for current vendors.
Before You Go — ‘Ulu and the Summit
What does ‘ulu taste like?
Think of a potato crossed with a chestnut — starchy, nutty, and mild enough to take on whatever seasoning or sauce you pair it with. Fried, it’s crisp outside and creamy inside.
Can I find ‘ulu fries on O’ahu or Maui?
Occasionally, yes. The Hawai’i ‘Ulu Cooperative supplies farms on all four major islands, so restaurants and food trucks on O’ahu and Maui do source ‘ulu. It’s just less common than on Hawai’i Island. Farmers’ markets are your best bet.
Is the summit kid-friendly?
The Saturday ‘Ulu Festival at Amy Greenwell Ethnobotanical Garden is family-oriented — cooking contests, tastings, and garden walks. The conference days (Sunday–Thursday) are more academic, though the Wednesday Edible Showcase is open to all and very accessible for families.
What’s the biggest downside of ‘ulu?
Fresh ‘ulu spoils quickly — within a few days at room temperature. That’s why you see more frozen or processed ‘ulu products than fresh ones in stores. It also means restaurants can’t always keep it on the menu year-round.
Breadfruit’s Comeback Is Worth a Bite
Eating ‘ulu fries isn’t just a snack — it’s a small act of participation in a much larger shift. Hawaii is slowly, deliberately rebuilding a food system that was largely dismantled over the last two centuries, and breadfruit is leading that charge. One fry at a time, it’s worth tasting what that future might be like. For more Hawaiian food finds, check out our guide to regional food secrets beyond poke.
References
Maui Now. “2026 ‘Ulu Ho’olaule’a Global Breadfruit Summit to spotlight Indigenous knowledge, food sovereignty.” Maui Now, June 19, 2026. ↗
Hawaii Tribune-Herald. “‘Ulu part of Hawaii’s food security solution.” Hawaii Tribune-Herald, July 1, 2026. ↗
If you’re hungry for more off-the-beaten-path Hawaiian eats, start with our piece on the best plate lunches across the islands — another classic that tells a bigger story about local food culture. For something sweet, our guide to grilled tropical fruit skewers pairs nicely with a savory ‘ulu fry stop. And if you’re planning a trip around food events, don’t miss our roundup of Hawaii’s food festivals for more dates to put on your calendar.
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