Hawaiian Fruit Guide: Seasons, Varieties, and How to Enjoy Them

Hawaiʻi is often celebrated as the happiest state in the U.S.—thanks in part to year-round sunshine, ocean breezes, and the spirit of aloha. But people aren’t the only ones thriving here. With a mild tropical climate, many fruits flourish across the islands, making Hawaiʻi a paradise for fresh, flavorful produce.

While only a few fruits are native, dozens of tropical varieties grow abundantly today. Sampling fresh fruit is one of the most memorable ways to experience the islands—whether you’re visiting a farmers’ market, roadside stand, or grocery store. This Hawaiian fruit guide highlights some of the most popular fruits, their harvest seasons, and the best ways to enjoy them.

Lilikoi (Passion Fruit)

• Season: June through January

• Description: Round, yellow or purple rind; filled with tangy-sweet pulp and edible seeds. Wrinkled skins often mean sweeter fruit inside.

• How to Eat: Cut in half and scoop with a spoon, or use in drinks, jams, desserts, and sauces.

• In Our Kitchen: Lilikoi is one of our signature flavors at Maui Fruit Jewels, featured in jellies, shortbreads, and our award-winning fruit pastes.

Mango

• Season: May through October, with peak harvest in July

• Varieties in Hawaiʻi: Hayden (red–yellow), Rapoza (green to purple to yellow), and Pirie (yellow–green).

• How to Eat: Slice around the seed, score the flesh, and enjoy fresh or dried.

• In Our Kitchen: Mango is transformed into tropical fruit jellies—the perfect edible souvenirs from Hawaii. 

Guava

• Season: August–December and January–April

• Types: Common guava (yellow skin, pink flesh) and strawberry guava (small, red skin, tangy-sweet flavor).

• How to Eat: Fresh (skin and seeds edible) or made into juice, jams, and pastes.

• In Our Kitchen: Our Guava Puree is popular with chefs and home cooks for cocktails, desserts, and sauces.

Pineapple

• Season: Year-round

• History: Once a global pineapple leader, Hawaiʻi still produces exceptionally sweet fruit—Maui Gold is especially famous.

• How to Eat: Choose pineapples with golden yellow skin, fragrant base, and leaves that pluck easily.

• In Our Kitchen: Pineapple stars in our fruit jellies and makes a refreshing fruit paste to pair with cheese.

Coconut

• Season: Year-round

• Stages:

  • Young (green): Coconut water and soft jelly-like meat.

  • Mature (brown): Firm white meat for coconut milk, flakes, and oil.

• In Our Kitchen: Coconut blends beautifully with tropical flavors in our jellies and candies.

Banana

• Season: Year-round, peak June–October

• Varieties: Beyond the common Cavendish, Hawaiʻi grows apple bananas (short, sweet, with apple-strawberry flavor), ice cream bananas (creamy), and red bananas.

• How to Eat: Fresh, in smoothies, or fried as a sweet snack.

Papaya

• Season: Year-round

• How to Eat: Cut in half, scoop seeds (peppery and edible), and enjoy the sweet orange flesh. Often served with lime.

• In Our Kitchen: We use papaya in select seasonal jellies and pastes.

Starfruit 

• Season: September through April

• How to Eat: Entire fruit is edible; slice crosswise for star shapes. Great fresh, juiced, or dried.

Experience the Taste of Hawaiʻi

This Hawaiian fruit guide is just the beginning. With Hawaiʻi’s favorable climate, fresh fruit is always in season, and every bite is a reminder of the islands’ abundance. At Maui Fruit Jewels, we take this locally grown fruit and transform it into award-winning jellies, fruit pastes, and confections. Each bite is a taste of Hawaiʻi you can bring home.

Shop our full collection of locally made products and discover why our creations are known as the best edible souvenirs from Hawaiʻi.