Hawaii Seasonal Fruits & Vegetables

Seasonality Guide to Fruits & Vegetables in Hawaii

Edible Banana Blossoms at Farmers Market
Banana Flowers. Photo © Nisa and Ulli Maier Photography/Getty Images

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 (springsummerfallwinter) 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.

Cabbage, year-round

Carrots, year-round

Celery, peak April through August but harvested February through October

Corn, year-round

Cucumbers, year-round

Eggplant, year-round

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.

Herbs, year-round

Lettuce, year-round

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

Mushrooms, year-round

Ohi'a 'ai/Mountain Apples, June into October

Onions, year-round

Oranges, year-round

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!

Spinach, year-round

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.

Tomatoes, year-round

Winter Squash, June through March

Zucchini, year-round

Zucchini Blossoms, year-round