Since I moved to Oahu from the mainland over three months ago, I’ve decided to embrace the new variety of produce that is available. I decided to try a new fruit or vegetable each week. There are some things that look interesting, but if I can’t learn its name, I don’t buy it because I can’t look up what to do with it.

I learned my lesson with that the hard way. For instance, papaya seeds, while having a nice peppery taste can cause some intestinal distress. Oops. I learned from a traditional Hawaiian healing book at the library that it was believed the the seeds prevented cancer so maybe it all works out.

Here’s a list of things I’ve tried so far. I may have forgotten a few.

Sea asparagus – salty but makes a good pesto.

Papaya – many varieties, good in smoothies. Best when really soft.

Apple bananas – nice, small size, a little less sweet but not that different from normal bananas.

Starfruit – nice garnish in cocktails. Juicy and light.

Pomegranate – sweet and colorful but a lot of work. Fruit caviar! Will stain your clothes.

Permission – several varieties, delicate when ripe, handle with care.

Egg fruit – dry, hard boiled egg yolk texture. Interesting and probably good mixed with something (I saw cheesecake recipes).

**** 4/3/18   Just tried a new one, ulu or breadfruit. It’s kinda bland. I had it as a base fora hummus that had other flavors in it. So it’s just a starchy base like potato.

Some produce is only available for a few weeks so I missed out on trying dragon fruit and breadfruit as well as these red little sea urchin looking things whose names I never learned.

In my kitchen, almost any fruit or vegetable is likely to end up in the blender or juicer, so if I’m not crazy about one, toss it in with a banana and it’s all good.