As locals know, the Hawaii growing season lasts all year long. Hawaii-grown fruits and vegetables are listed below. If you're visiting the islands, the high quality of the locally grown fruits and vegetables will astound you, as will the vibrancy of the farmers markets that run all year-long—it is well worth seeking out a market or two for a taste and the overall experience. There are markets that have set start times for which locals line up, waiting to get in with great excitement.
To find more about eating local in Hawaii, check out this Guide to Hawaii Local Foods. Note that you can also look up produce by seasons (spring, summer, fall, winter) to follow mainland growing seasons and shipped produce availability.
Avocados, September through April
Bananas, peak harvest is June through October but harvested year-round. Look for a delightful range of varieties, from big to small, extremely pale yellow to reddish pink.
Celery, peak April through August but harvested February through October
Ginger, February through November, with dried/cured roots (as people in non-tropical climes are used to) available year-round. Freshly harvested ginger is a real treat—bright and tender.
Green Beans, year-round
Green Onions/Scallions, year-round
Hearts of Palm, year-round. Hearts of palm are the inner core of stems from certain types of palm trees.
Limes, June through March
Luau/Taro Leaf, year-round. The big, heart-shaped leaves from the taro plant, like most greens, can be used in a range of ways, including wrapped around pork to make laulau.
Lychees, peak May through September but harvested year-round. Fresh lychees have a wonderful floral aroma and a bright, crunchy texture.
Grab 'em, peel 'em, and eat 'em.
Mangoes, March through November
Melons (cantaloupes, honeydews, watermelons), May through September
Ohi'a 'ai/Mountain Apples, June into October
Papayas, year-round. Papayas offer more than just their fruit, the shiny black seeds at their centers are edible and tasty, too. They have a peppery flavor that's fabulous in salad dressings.
Pineapples, year-round. Choose pineapples that feel heavy for their size and smell like you hope they taste.
Radishes (small), year-round
Radishes (daikon and other large varieties), year-round
Rambutans, October through March. These look a lot like lychees, but with even crazier exteriors—like small red orbs from Mars covered with spikes. As with lychees, just peel and eat 'em!
Strawberries, peak January through April but harvested October through July
Starfruit, September through April. Starfruit is quite delicate, so look for ones with minimal bruising.
Summer Squash, June through March
Sweet Onions, June through December
Sweet Peppers, year-round
Sweet Potatoes, year-round
Tangerines, September through February
Taro, year-round. This starchy root vegetable (well, technically it's a corm) is a mainstay of the traditional Hawaiian diet.
You may know it best as what gets turned into poi, but it can be roasted, sliced, turned into chips, and generally treated much like a potato.
Winter Squash, June through March
Zucchini Blossoms, year-round