Traditional Hawaiian Food

Traditional Hawaiian food is influenced by the Pacific Polynesian Islands, yet still entirely its own. Hawaii’s diverse population has cultivated a number of delicious meals that you must try. Additionally, Hawaii’s warm, tropical climate makes many of these foods lightweight and fruity. This article will share three traditional Hawaiian foods.


Poke echoes the taste of Japanese sashimi except it’s more savory and salty. Rather than slicing the fish thin, Poke is diced in thick bite size cubes. They have a real bite (something sashimi misses). Poke is typically made with ahi (tuna) but other fresh saltwater fish may be used too. You can find poke in countless different tastes – spicy mayo poke – limu poke – and countless others.

Fresh Tropical Fruit

This little list wouldn’t be complete without mentioning tasty tropical fruit native to Hawaii. Fruit is a staple of almost everyone living on the island. Citrus fruit is abundant and free! Mangoes – lilikoi (passion fruit) – lychee – pineapple – Hawaii has it all. It is common for fruit to be served at nearly every meal and sometimes as a meal in itself.


Poi is a staple food in traditional Hawaiian cuisine. This starchy dish is made from taro or corm root that is typically pounded or baked. Poi can be quite bitter especially if its made from taro root. Fresh poi is more sweet and is great by itself but when it becomes sour its typically used as a condiment for salted fish.

In conclusion, Hawaii is a great place to explore unique flavors that you wouldn’t normally encounter on the Mainland. Be sure to check out these dishes at a Farmers’ Market or Luau. If you’re feeling adventurous you can even try to make them yourself. Either way, they are sure to be tasty!


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