The Hawaiian Islands’ unique volcanic environment and tropical climate support specialized agriculture. This environment has fostered ancient staples brought by early Polynesian voyagers and modern cash crops introduced for commerce. What is commonly referred to as a “nut” in Hawaii ranges from celebrated commercial exports to toxic, culturally significant seeds, each with a specific history on the islands.
Macadamia: Hawaii’s Primary Commercial Nut
The macadamia nut is not native to Hawaii but originates from the rainforests of Australia. It was introduced in 1881 when William H. Purvis planted the first seeds in Kapulena on the Big Island. Initial plantings were primarily used as ornamental trees and windbreaks for sugarcane fields, and its commercial potential was not realized for decades.
This crop eventually became a commercial powerhouse, with the first processing facility opening in Honolulu in 1934. Today, the industry is one of the state’s most valuable agricultural commodities, with a farmgate value often in the tens of millions of dollars annually. Approximately 95% of the state’s production is concentrated on the Island of Hawaii, where the trees thrive on the well-drained volcanic soils.
The macadamia kernel is prized globally for its distinct flavor profile, which is rich, buttery, and subtly sweet. Its high oil content gives it a creamy texture, making it versatile for both confectionery and savory applications. It is frequently processed into oil, butter, and milk, and is a popular inclusion in cookies and chocolate-coated snacks.
The Kukui Nut: A Traditional and Cultural Staple
In contrast to the commercial macadamia, the kukui nut (Aleurites moluccanus) holds deep cultural and historical importance as the official state tree of Hawaii. This plant was transported to the islands centuries ago aboard the voyaging canoes of the early Polynesian settlers. Its traditional use often symbolizes enlightenment, protection, and guidance.
The kukui nut kernel is extremely high in oil, which was traditionally extracted and used as a fuel source for lamps, earning the name “candlenut.” Hawaiians would string the nuts together and light one end, creating a light source that could burn for an extended period. The nuts were also used in lei making, for dyes, and medicinally as a laxative.
The raw kukui nut is toxic and contains compounds like saponins and phorbol esters, which can cause severe gastrointestinal distress if consumed. When prepared safely through roasting, the nuts are ground into a salty relish known as inamona, a traditional Hawaiian condiment.
Coconuts and Other Commonly Harvested Drupes
The coconut (Cocos nucifera) is the most ubiquitous fruit associated with Hawaii, though botanically, it is a fibrous, one-seeded drupe, not a true nut. Like the kukui, the coconut was introduced by the first Polynesians as a “canoe plant.” It provided a source of food, water, oil, and fiber for their new home, and the fruit is now harvested year-round along coastal areas.
Beyond the major crops, the islands support other edible drupes and seeds harvested on a smaller, local scale. The pili nut (Canarium ovatum), introduced from the Philippines around 1922, is occasionally grown for its delicate, buttery-flavored kernel. Although not a commercial crop on the scale of macadamia, the pili nut is appreciated locally, especially when roasted, for its rich flavor.
Historical Context of Nut Cultivation
The history of edible nut cultivation in Hawaii involves two distinct eras. The first era involved the deliberate introduction of “canoe plants” by Polynesian settlers, including the kukui and coconut. These plants were selected for their utility and ability to thrive, forming the basis of the indigenous agricultural system.
The second era began in the late 19th and early 20th centuries with the introduction and commercialization of macadamia. The volcanic soil, particularly the well-drained ʻaʻā lava flows, proved conducive to the macadamia tree. These soils, combined with consistent tropical rainfall and a mild climate, provided ideal conditions for the Australian import to flourish as a modern cash crop. This timeline reflects a shift from subsistence and cultural staples to global commercial production.