Island-Style Recipes
From market to mākaukau (ready): Simple recipes using fresh Hawaiian produce
Written by a Local Market Expert
Kalani MillerFrom Market to Mākaukau (Ready)
You've brought home a bag full of amazing, fresh ingredients from the market. Awesome! Now what? The best way to enjoy your haul is to prepare it simply, letting the fresh flavors shine. Here are a few easy, ʻono (delicious) recipes to get you started.
These recipes focus on the incredible produce you'll find at Hawaiian farmers' markets, prepared in ways that honor both traditional Hawaiian cooking and modern island style.
Simple Roasted ʻUlu (Breadfruit)
Many visitors are curious about ʻulu but have no idea how to cook it. This is the easiest and most versatile way to prepare it, turning it into a delicious, potato-like side dish.
Ingredients
- 1 large, mature ʻulu (should be firm, not soft)
- Vegetable or olive oil
- For Savory: Salt, pepper, garlic powder, dried herbs
- For Sweet: Butter, brown sugar, cinnamon
Instructions
- 1. Preheat your oven to 350°F (175°C).
- 2. Rub the entire outside of the ʻulu with oil. Crucial step: Cut a small 'X' on both the top and bottom of the fruit to prevent explosion.
- 3. Place whole ʻulu on baking sheet and bake for about 1 hour until skin is dark and knife goes in easily.
- 4. Let cool slightly. Cut in half, scoop out core, and peel skin.
- 5. Cut flesh into 1-inch cubes and toss with seasonings.
- 6. Roast seasoned cubes at 425°F (220°C) for 10-15 minutes until golden brown.
The Easiest Lilikoi (Passion Fruit) Bars
This is a classic island dessert, similar to a lemon bar but with the unmistakable tropical tang of lilikoi. It's a guaranteed crowd-pleaser.
For the Crust
- • 1 cup all-purpose flour
- • 1/2 cup melted butter
- • 1/4 cup sugar
- • 1/4 tsp salt
For the Filling
- • 4 large eggs
- • 1 cup granulated sugar
- • 3/4 cup lilikoi puree (seeds strained out)
Quick Instructions
1. Mix crust ingredients, press into greased 8x8 pan, bake 20-25 min at 350°F. 2. Whisk filling ingredients, pour over hot crust. 3. Bake at 325°F for 20-25 min until edges set. 4. Cool completely, dust with powdered sugar, and slice.
Hawaiian-Style Taro Leaves with Chicken (or Tofu)
This is a simple, comforting stew that tastes like home. It's an accessible way to try taro leaves (lūʻau), which have a rich, spinach-like flavor when cooked.
Important Safety Note: Taro leaves MUST be cooked for at least 45-60 minutes to break down calcium oxalate crystals. Never eat them raw or undercooked.
Ingredients
- • 2 lbs boneless chicken thighs (or 1 block firm tofu)
- • 1 tbsp oil
- • 60 fresh taro leaves (or 2 bunches spinach)
- • 1 cup full-fat coconut milk
- • Salt to taste
Simple Steps
- 1. Brown cubed chicken in oil with salt
- 2. Clean taro leaves, remove stems/ribs
- 3. Cook leaves 45-60 min until very tender
- 4. Drain leaves well, add to chicken
- 5. Stir in coconut milk, heat through
- 6. Serve over rice
🍽️ Recipe Categories
- Roasted ʻUlu (Breadfruit)
- Lilikoi Desserts
- Taro Leaf Dishes
- Tropical Fruit Prep
💡 Island Cooking Tips
- Keep preparations simple
- Let fresh flavors shine
- Ask vendors for prep tips
- Cook taro leaves thoroughly
🔧 Kitchen Essentials
For preparing tropical fruits
For cooking taro leaves
For roasting breadfruit
Island-Style Cooking Philosophy
The beauty of Hawaiian produce is its incredible freshness and natural flavor. The best approach is often the simplest one—let the ingredients speak for themselves.
Fresh is Best
Use market finds the same day for optimal flavor and nutrition. The closer to harvest, the better the taste.
Keep it Simple
Hawaiian produce has such incredible natural flavor that simple preparations often work best.
Ask Questions
Market vendors are your best resource for preparation tips and cooking suggestions.
Remember: Cooking with Hawaiian farmers' market produce is about more than just food—it's about connecting with the land, supporting local families, and experiencing the true flavors of the islands. Take your time, enjoy the process, and don't be afraid to experiment with new ingredients.