The concept of a “native” Hawaiian fruit is defined by whether the plant arrived on the islands without human assistance, such as by wind, waves, or wings. This classification separates truly indigenous and endemic species from all introduced species. Indigenous plants are found both in Hawaii and elsewhere, having arrived naturally, while endemic plants are found nowhere else in the world. The Hawaiian archipelago’s geographic isolation meant its pre-human flora developed independently over millions of years, resulting in a unique botanical landscape that was initially poor in large, palatable fruits.
Truly Native and Endemic Fruit Species
The indigenous fruits of Hawaii are generally less sweet and smaller than the commercial fruits people commonly associate with the islands today. One of the most recognized endemic fruits is the ‘ōhelo berry, a relative of the mainland blueberry belonging to the genus Vaccinium. The most well-known species, Vaccinium reticulatum, is called ‘ōhelo ‘ai, or “edible ‘ōhelo,” due to its tart, cranberry-like flavor, and it is frequently found growing on high-elevation lava flows.
The ‘ākala, or Hawaiian raspberry, includes two endemic species, Rubus hawaiensis and Rubus macraei. The fruits of ‘ākala are notably large, sometimes reaching up to two inches long, but they are often described as sour or bitter; traditionally, the juice was used as a dye. The endemic Hawaiian strawberry, Fragaria chiloensis subsp. sandwicensis, also produces a small, edible fruit, though its flavor is generally not as sweet as its cultivated relatives. These native berries were historically consumed but never formed the backbone of the ancient Hawaiian diet.
The Significance of Polynesian Canoe Plants
The vast majority of traditional foods consumed by ancient Hawaiians were intentionally introduced by the first Polynesian voyagers around 400 CE. These plants, known as “canoe plants,” were chosen for their utility and ability to sustain a new civilization across the Pacific. They are not classified as native from a botanical perspective because they were brought by humans.
Among the most important fruit-producing canoe plants were ‘ulu (Artocarpus altilis), or breadfruit, and niu (Cocos nucifera), the coconut. Breadfruit provided a large, starchy food source, while the versatile coconut offered water, fat, and material for shelter and tools. The mountain apple, ‘ōhi’a ‘ai (Syzygium malaccense), produced a crisp, mildly sweet, bell-shaped fruit.
Other introduced fruits, like noni (Morinda citrifolia), were valued more for their medicinal properties than their taste. These introductions successfully transformed the islands’ limited food resources, creating a sustainable agricultural base that supported a growing population. They formed the foundation of the ancient Hawaiian diet, supplemented by staples like taro and sweet potato.
Popular Fruits Misidentified as Native
Many tropical fruits associated with Hawaii are relatively modern imports, arriving after European contact in the late 18th century. The pineapple (Ananas comosus), perhaps the most iconic fruit of Hawaii, is native to South America, specifically the region between southern Brazil and Paraguay. It was introduced to the islands in the late 1700s, with commercial cultivation beginning much later.
The mango (Mangifera indica), which thrives in Hawaiian climates, originated in South Asia and was introduced in the 1800s. The papaya (Carica papaya) is native to Central America and Mexico, with widespread cultivation beginning in the 19th century. Even the tangy lilikoi, or passion fruit (Passiflora edulis), has its origins in South America.
These popular, commercially grown fruits are imports that have flourished in the tropical climate but are historically recent arrivals. Other common island fruits like lychee, rambutan, and various citrus species were also introduced from Asia and other tropical regions long after the initial Polynesian settlement.