2003 FRESH FRUITS
AVOCADOS
Hawaii’s 2003 avocado crop totaled 760,000 pounds up 9 percent from 2002. A 20-percent increase in harvested acreage to 300 acres is the main reason for the higher output. Farm prices averaged 62.0 cents per pound in 2003, up 11 percent from the 56.0 cents per pound average of 2002. Local growers benefitted from higher farm prices in California as that state experienced a cyclically smaller crop. California dominates U.S. production of avocados by accounting for approximately 90 percent of the nation’s total output. The combined boost in output and farm prices in 2003, resulted in a record-high farm revenue of $471,000 for Hawaii growers, up 20 percent from the
previous year.
BANANAS
Hawaii banana output for 2003 totaled 22.5 million pounds, increasing 13 percent from 2002 and up after two years of decline. Banana Bunchy Top Virus (BBTV) remains a concern for growers on all major islands. Growers continued their ongoing monitoring and roguing programs to manage the disease. Weather for2003 was favorable for orchards with no major wind damage but exceptional periods of heavy rains. Young plants made good progress. In 2003, total acreage
increased 50 acres, to 1,560 and harvested acreage totaled 1,350 acres, up 20 from the previous year. Hawaii and Honolulu Counties accounted for the majority of the acreage. Farm price for 2003 averaged 41.0 cents per pound, down 2.0 cents from a year ago. More bananas pushed the value up from $8.6 million in 2002 to $9.2 million in 2003.
PAPAYAS
Fresh papaya utilization totaled 40.8 million pounds in 2003, 4 percent below last year and declining for the second consecutive year. Fewer harvested acres and drier conditions contributed toward the lower output. Fresh fruit accounted for virtually all utilization with 96 percent of the total. Outshipments made up 46 percent of the fresh utilization. The State’s harvested 2003 papaya acreage was down 155 acres to 1,565 acres mainly due to smaller acreage on Hawaii County. Growers planted mainly Rainbow and Kapoho
varieties.
PINEAPPLES
Fruit harvested for fresh sales totaled 264 million pounds in 2003, up 13 percent from the 2002 total. Fresh sales accounted for 42 percent of the total pineapple production.
OTHER FRESH FRUITS
Other fresh fruits totaled 2.3 million pounds in 2003, down 8 percent from 2002. About 97 percent of these other fruits were utilized for fresh consumption. Some of the more important fruits in this category were atemoya, grapefruit, lime, longan, lychee, mango, orange, persimmon, rambutan, starfruit, strawberry, tangelo, and tangerine.
Pomegranate
If you don't like winter, blame Persephone. It was pomegranate seeds she ate that gave Pluto power over her, preventing her return to Earth, thus causing winter. The fruit's origin is the Middle East, and the Moors brought pomegranate to Spain where it became the national emblem. Granada, named from the fruit, has an avenue of pomegranate trees that were planted by the Moors.
The pineapple is believed to have originated in the verdant lowlands of Paraguay. Carried aboard 15th and 16th century trade ships, the fruit was soon found growing as far away as Mexico, Australia, China and India. Christopher Columbus brought pineapples home from his travels in the "New World" and they soon became a gourmet delight savored across Europe. Even George Washington grew them in his Mount Vernon hothouse.
No one is certain of when pineapples were first grown in Hawaii, but historians believe that a Spanish shipwreck in 1527 on the South Kona coast on the Big Island of Hawaii brought tools, stores, garments and plants, including pineapples, from Mexico to Hawaii
Mango
Mango, one of the earliest cultivated fruits, has been grownin India for about 5,000 years. At least 500 mango varieties aregrown there. In Hawaii, mangos are a common backyard fruit often eatenripe, but they are also enjoyed green with vinegar, soy sauce, salt, andpepper.
Carambola
Star fruit, or "five corners", are other names forthis juicy, refreshing fruit. It is green-yellow, about threeto six inches long, and has five distinct, lengthwise ridges.The thin, waxy skin is edible, and sliced thinly, carambola isa good addition to a fruit or green salad.
CARAMBOLA
Averrhoa carambola L.
Oxalidaceae
Common Names: Carambola, Starfruit.
Related Species: Bilimbi (Averrhoa bilimbi L.).
Origin: The carambola is believed to have originated in Sri Lanka and the Moluccas, but it has been cultivated in southeast Asia and Malaysia for many centuries.
Adaptation: The carambola is classified as subtropical because mature trees can tolerate temperatures as low as 27° F for short periods of time with little damage. Like many other subtropicals, however, young plants are more susceptible to frost and can be killed at 32° F. Carambolas can be severely damaged by flooding or prevailing hot, dry winds. The small trees make good container plants.
Banana
The banana is mentioned for the first time in history in buddhist texts 600 years BC. Alexander the Great discovers the taste of the banana in the Indian valleys in 327 BC . The existence of an organized banana plantation could be found in China back in the year 200 AD. In 650 AD, Islamic conquerors brought the banana back to Palestine. The Arabic merchants finally spread the bananas all over Africa.
Only in 1502 the Portuguese start the first banana plantation in the Caribbean and in central America.
The banana is nourishing, does not contain fat, and can be eaten at every hour of the day because of its digestive properties. The banana holds 23% of hydrocarbonate for 0,2% of fat. The cholesterol level is 0,00%; a 100 grams of banana has as low calories as a 100 grams of yoghurt with fruit.
The banana is full of proteins , and the sugar provided gives a lot of energy to those practising sports requiring endurance. Moreover, it contains magnesium, selenium, iron, a lot of vitamines, and is recommended for salt-free diets because of its low contents in sodium chloridium.
The banana plant is ...not a tree, but a giant herb of the same family as lilies, orchids and palms. There are about 400 varieties of bananas. The rhizome is planted and gives a first shoot 3 or 4 weeks later. After 9 to 10 months the inflorescence from the foliated circlet has a diameter that can be as large as 7 meters. Three days after that, a bud hangs on the plant. On the fifth day, the bud turns red and starts opening. On the seventh day the leafs who covered it are falling down and finally two days later you can already see the first banana hands.The trunk of a banana plant is made of sheaths of overlapping leaves, tightly wrapped around each other like stalks in a celery bunch.
The word banana is derivated from the Arabic meaning 'finger'.
Each banana stem consists of 10 to 14 hands each of them carrying from 18 to 20 bananas.
The harvest starts when the banana is still green.
Bananas for domestic consumption are cut green.
Then the race starts against the clock. From the harvest through the delivery to the shop resailer, there are only 20 days left. The hands are removed, washed, cut in smaller pieces called clusters, packed in hygienical carton boxes, each of those boxes weighing 18 kg net (40 lb).
Papaya
The papaya was first described by the Spanish chronicler Oviedo in 1526 from the Caribbean coast of Panama and Colombia. It was soon grown throughout the tropics, its distribution undoubtedly being aided by an abundance of seed of relatively long viability (up to 3 years under cool, dry conditions). It has become naturalized in many tropical regions, particularly in areas with fertile soils and abundant rainfall.
Because papaya dates from prehistoric times, there are dozens of varieties. Some are tiny while others are the size of a watermelon.In addition to being popular as a breakfast fruit and in salads,papaya's coolness and bland flavor in salsas complement spicyfood. Papaya pulp is a good addition to a marinade because itsbeneficial enzyme, papain, is a meat tenderizer
Avocado
Avocado, a native to tropical America, is a common backyardtree in Hawaii. It has been considered an aphrodisiac in somecultures. Avocado contains seventeen vitamins and minerals andhas more potassium than many other fruits and vegetables.
Archeology: Tehuacan, Mexico 7000 BC
History: Wild variety was cultivated as early as 750 BC ! Later cultivated in Mexico in 500 BC. Seeds were found buried with INCA Mummies in Peru, South America.
Name: Aguacate, evolved to avocado. First English listing by Sir Henry Sloan, Royal Society of England 1696
Locations: Semi-tropical of North and South America; some areas of Southern Europe. Recently expanded to Israel, South Africa, Australia and New Zealand.
First introduction to United States was in 1833 in Florida by Judge Henry Perrine. Second and most successful introduction was by Judge R B Ord of Santa Barbara, Ca. of trees secured in Mexico in 1871.
Association: "Calavos" California Avocado 1926. Calavos is an organization of Avocado Growers.
Other Facts:
California is by far the largest producing area in the United States, generating 95 % of the harvested crop.
Avocados are grown from San Luis Obispo to San Diego.
Carpinteria Valley is a major contributor to the avocado crop.
Carpinterias annual Avocado Harvest Festival is visited by thousands of celebrators.
There are over 80 varieties of avocados with the " Hass " version being dominate at 85 % of production.
The Hass variety was discovered by a California postman, named Rudolf Hass.
The original " Hass " tree is located in La Habra and is still growing.
A single tree can produce up to 400 fruit each year.
In the coastal California micro - climate the fruit is produced all year.
Avocados Nutrients: Unsaturated fats, no-choelesteral, rich in dietary fiber and vitimins such as folacin, A, B6, C and minerals.
Breadfruit
`Ulu; Breadfruit
Artocarpus communis
Family: Moraceae
The origin of this fig relative is not specifically known. Some believe it is native to Malaysia while others consider it native to Polynesia. It is found growing throughout tropical Asia and Polynesia and it is believed to have been under cultivation for over 2,000 years. For many Pacific islanders the breadfruit is a staple. Although introduced to Hawaii by the early Polynesians, the Hawaiians came to prefer the taro as their staple food item.
The tree and the fruit were important to the Pacific islanders. Fruits were eaten raw when ripe, baked and eaten, or used in preparing other food items. In Hawaii the fruits were baked and eaten or baked and pounded into a poi-like food, and when taro was not available the `ulu was substituted and mixed with coconut milk to make a pudding similar to kulolo. The fruit is a good source of vitamins A, B, and C. In Samoa the fruits are buried as a means of preserving the fruit for later use. Stored in the ground the fruits last several months.
The wood of the tree is light and was used for canoes, surfboards, and to make drums. The leaf stipules were used as a finishing abrasive. The milky sap becomes sticky when exposed to air and was used as chewing gum, caulking, and by the bird catchers to trap birds.
The leaves are very showy and stiff hairs on their surface give the leaf a rough texture. `Ulu leaves were and still are a favorite design on Hawaiian quilts. Both male and female flowers are formed on the same tree. Both occur on similar round or oblong structures. The male flower is powdery due to the pollen. The female flowers are very small and packed together. Because the female flowers are so tightly packed, as the fertilized flowers develop; the individual flowers form a collective fruit weighing up to 10 lbs. Each bump on the fruit represents an individual flower. Since seeds very rarely form within fruits in Hawaii, propagation of this plant is primarily from cuttings or root suckers. There are several varieties of Tahitian or Samoan origin grown in Hawaii. These varieties are differentiated by pulp color, taste and leaf shape.
Guava
Psidium guajava
Highly fragrant fruit usually with green or yellow skin, about the size of a baseball, with pink or white flesh. The guava is one of the most common fruits in the world and its sweet pulp is used in a wide assortment of drinks, desserts, and other food products.
Uses
Guava's can be eaten fresh but are often used to flavor drinks, desserts, sauces, preserves, and many other food products.
Plant Cultivation
Growth Habit
A shrub or small tree, sometimes growing as high as 30ft, but usually no more than 10-15ft.
Culture, Location
Guava's grow well in full sun, except in hot regions, where partial shade is beneficial. If trying to grow in a marginal climate, plant near a building or provide some sort of protection from damaging cold winds and rain. Generally, guava's are fairly adaptable and will flourish with little care. Flowers will self-pollinate and fruit develops in a few months. There may be multiple fruiting and flowering seasons throughout the year, depending on local climate conditions.
Soil and Water
Guava's are shallow rooted and prefer lots of moisture throughout the year (except if cold), although they will withstand periods of drought, as well as dry seasonal changes. Keep the soil especially moist during flower and fruit set. The guava will tolerate poor soils, but grows much better when fertilized monthly, or when grown in soil that is high in organic material. They are not tolerant of salty soils.
Also see more information on various: Guava Varieties
Red Malaysian guava flower
Hardiness
The guava is highly adaptable to tropical and subtropical environments and can be grown outdoors as far North as the San Francisco Bay Area in California, as well as most areas of Florida and gulf coast states. Protect from temperatures below 30F, which can cause defoliation. Harder freezes will kill the plant. In cool winter areas, guava's may partially defoliate, but should begin new growth flushes in spring and summer.
Propagation
Often by seeds, which remain viable for up to a year. Sprouting can take 3-8 weeks. Better varieties are propagated by grafting, air-layering and root cuttings. Warm soil temperature.
 i
Lilikoi
Passiflora edulis var. flavicarpa
a.k.a. Yellow Passion Fruit
Although not a distinct species from the purple passion fruit, the lilikoi is a slightly larger fruit, with bright yellow skin and tarter pulp. Most other characteristics of the vine and fruit are similar to the purple passion fruit.
Uses
Pulp is often eaten fresh, seeds are edible. Used as a flavoring in drinks, desserts, sauces, and many other foods. Seeds can be extracted from pulp by putting pulp in a blender on low speed. Run mixture through a strainer to retain pulp and juice. The yellow form (lilikoi) tends to be used more for preceding and less for fresh eating as some people find the pulp too tart or acidic to be eaten fresh, although this varies greatly from vine to vine.
Plant Cultivation
The lilikoi, while botanically the same species as the purple passion fruit has differing climatic requirements. It is a vigorous vine, often growing over 20ft in a single year. Pruning is a must to keep the vine healthy. Prune off less vigorous growth and occasionally prune back vigorous growth to promote flowering. The long tendrils need lots of support for climbing. When established, and without care, the lilikoi can easily overtake other garden plants, shading them from sun. Flowering occurs from April-November but may occasionally continue year-round if conditions are right. Individual flowers bloom for just 12-24 hours before closing. Unlike the purple form, flowers will not self-pollinate. Either hand pollination or bee pollination yield successful crops. Fruits usually ripen from flowering in 80 days. In some parts of the world, the lilikoi form. The vines love full sun except in climates where the temperature frequently surpasses 100F, vines should be given shade. Water frequently and provide good drainage. Plants are short-lived, usually maintaining good productivity for 4-6 years. Harvest fruits when fruit falls from plant. Fruits are best eaten when wrinkles appear on their surface. The lilikoi is not nearly as hardy as the purple passion fruit, and is very susceptible to frosts. It will not usually survive temperatures much below 40F.
Propagation: Almost always grown from seeds, but can be propagated by cuttings. Bottom heating the seeds at 70-80F can result in germination at 1-2 weeks, at lower temperatures seeds can take up to 10 weeks to germinate.
Origin and Distribution
The lilikoi is of an unknown origin. Several theories propose a variety of origins for the vine. It may be a chance cross between P. edulis and P. ligularis, or it may have arose from a chance mutation in wild populations in either Brazil or Australia. In recent years, the lilikoi (its Hawaiian name) is well established throughout Pacific Islands and parts of Central and South America. Despite being an important commercial crop, both types of passion fruits have become major pest species in many tropical regions, particularly Hawaii and other Pacific Islands
Lychee
Litchi chinensis (Lychee chinensis)
a.k.a. Litchi Nut
Red colored fruit with brittle, mottled skin, about 1-1.5" across, and ovaloid in shape. Beneath its thin skin is revealed white-translucent pulp with a uniquely sweet flavor. The lychee is a highly popular fruit in many parts of the world, and there are numerous varieties with varying flavors.
Uses
Eaten fresh, processed into ice creams, candies, and for desserts. Dried lychee's are also eaten.
Plant Cultivation
Medium to large sized tree, often 20-40ft, but up to 100ft. The lychee grows best in a partially subtropical climate, where temperatures are cool (32-45F) and dry for a few months during winter. The cold requirement does not seem particularly strict as long as there is some seasonal variability in temperatures. In ultra-tropical climates, the lychee may not fruit at all. Mature trees will withstand light frosts, but temperatures below 32F for prolonged periods of time may begin to damage or kill the tree. Lychee flowers are borne on long inflorescenses and are either male, hermaphrodite-fruiting male (which have the best pollen), or hermaphrodite-fruiting female. All three types of flowers occur in sequence, though not necessarily in that order, in a lychee inflorescence. Heavy rain, fog, as well as heavy winds are detrimental during flowering and fruiting periods.
Propagation: Can be grown from seed, although they will not come true to variety. May take 5-15 years to bear from seed. Good varieties are generally air-layered.
Origin and Distribution
Native to lowland areas in the provinces of Kwangtung and Fukien, in Southern China. The lychee is now cultivated in many parts of Asia, Australia, and the America's. There are commercial plantations in Florida, Hawaii, and to a limited extent, portions of Southern California. Air layers can fruit in 2-5 years.
Avocado, a native to tropical America, is a common backyardtree in Hawaii. It has been considered an aphrodisiac in somecultures. Avocado contains seventeen vitamins and minerals andhas more potassium than many other fruits and vegetables.
Macadamia Nut
Macadamia integrifolia
a.k.a. Smooth Shelled Macadamia
Hard shelled fruit containing a single seed, the macadamia nut. Fruits are generally green skinned, with a brown seed, inside of its hard shell is an edible white kernel.
Uses
Seed kernels are edible when roasted. The macadamia nut is often considered the best tasting nut in the world and demands high prices in retail.
Plant Cultivation
Medium to large sized tree, generally to 30-40ft but occasionally taller. Macadamia's grow best in tropical and subtropical climates. The trees are reasonably hardy and can survive to 24F. In California, fruiting specimens are found as far north as the San Francisco Bay Area, (trees are found on the U.C. Berkeley campus, as well as the Strybing Arboretum in Golden Gate Park.) Younger trees can be killed by freezes. Trees grow best in full sun, except in hot climates where part shade is beneficial. Trees like year-round water, and although they will stand periods of drought, fruit set is usually lower.
Propagation: By seeds or grafts.
Origin and Distribution
Native to southeast Queensland, Australia. Grows wild in rainforest regions and near water sources.
Passion Fruit
Passiflora edulis
a.k.a. Purple Passion Fruit, Granadilla
The common edible passion fruit. Grown around the world, produces egg sized fruit filled with wonderfully tart, bright orange pulp. See also information on the lilikoi, a yellow variety of the fruit.
Uses
Pulp is often eaten fresh, seeds are edible. Used as a flavoring in drinks, desserts, sauces, and many other foods. Seeds can be extracted from pulp by putting pulp in a blender on low speed. Run mixture through a strainer to retain pulp and juice.
Plant Cultivation
A vigorous vine, especially in the tropics, the passion fruit can grow over 20ft in a single year. Pruning is a must to keep the vine healthy. Prune off less vigorous growth and occasionally prune back vigorous growth to promote flowering. The long tendrils need lots of support for climbing. When established, and without care, the passion fruit can easily overtake other garden plants, shading them from sun. Flowering occurs from April-November but may occasionally continue year-round if conditions are right. Individual flowers bloom for just 12-24 hours before closing. Flowers will self-pollinate and are followed by green fruit, turning purple when ripe. Fruits usually ripen from flowering in 80 days. The vines love full sun except in climates where the temperature frequently surpasses 100F, vines should be given shade. Water frequently and provide good drainage. Plants are short-lived, usually maintaining good productivity for 4-6 years. Harvest fruits when fruit falls from plant. Fruits are best eaten when wrinkles appear on their surface. Passion fruit vines are hardy to 32F, so protect from any frosts.
Propagation: General propagated from seeds which show variable germination rates, from 15-45 days, sometimes longer if conditions are not ideal. Seeds like bottom heat of 70-80F for faster germination. Some people soak seeds in warm to hot water overnight before planting. Once sprouted, the vines usually produce by the first year.
Origin and Distribution
Native to South America, from Paraguay, Brazil, and Argentina. The passion fruit is now grown around the world, and sizable feral populations now occur in Asia, Australia, and Hawaii. The passion fruit is subtropical and is found at higher elevations in the tropics. In Hawaii, the passion fruit tends to grow wild above 1000ft.
This luscious fruit is slightly larger than a lychee, about thesize of an apricot, and has sweet, translucent flesh. Rambutanhas soft spines which can be green, red, pink, or yellow. Selectbrightly colored fruit with fleshy spines because the rambutandarkens with age. Peel rambutan and use the fruit in salad, fordessert toppings, and as a sauce for chicken and seafood dishes.
TAMARIND (Tamarindus indica)
This large tree produces a bean pod which contains inside of it a jelly that is at the same time sweet and tart. Very popular in Asia for sauces. In South America it is used in a very thirst quenching drink. Very tolerant of sea breeze and wind spray. Plant 30 to 35 feet apart in full sun good drainage.
Noni
Noni; Indian Mulberry
Morinda citrifolia
Family: Rubiaceae
The noni is native to the Pacific islands, Asia, and Australia. It is a small tree with large waxyleaves and grows in the open lowlands. The small white flowers form on a globe and each flower forms part of the whole fruit that increases in size as it matures. The ovary of the flower develops as one of the many faceted pits on the fruit. Hawaiian herbalists used the leaves, fruit, and bark. The bark yielded a red dye while the roots a yellow one. The juice of the ripe fruit is used by some people to alleviate hypertension although the smell of the fruit may take time getting accustomed to. The early Polynesians probably introduced this plant to Hawaii.
Almost exclusively used for its medicinal properties. Both unripe and ripe fruits are used. Juice and pulp from the noni is said to be beneficial in treating intestinal disorders, worms, respiratory disorders, rheumatism, certain cancers, TB, menstrual problems, and more.
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