Avocado is a healthy and versatile fruit you must try in Hawaii. This land is a paradise of avocados, with about 200 varieties of avocados. So, it is easy to spot avocados in Hawaiian households’ backyards. The highland regions of south-central Mexico to Guatemala are where the tree most likely first appeared. Avocados are cultivated in tropical and Mediterranean climates of many countries, with Mexico as the leading producer of avocados in 2019, supplying 32% of the world's total.

The fruit of this plant, often known as avocado, avocado pear, alligator pear, or simply "avo", is a huge berry with a single enormous seed. Avocado trees are partially self-pollinating and are often propagated through grafting to maintain predictable fruit quality and quantity. When domestic cultivars are fully mature, their fruit has smooth, buttery, golden flesh. Avocados can be pear-shaped, egg-shaped, or spherical and can have green, brown, purple, or black skin depending on the variety. Commercially, the fruits are harvested when they are still immature and let ripen afterward. Avocado flesh's high vitamin and fat content, as well as its texture, make it suitable for usage in a variety of dishes, including salads and vegetarian diets.

It is a shortcoming not to mention breadfruit in Hawaii’s list of favorite fruits. On this island, it is called “Ulu”. This fruit originates in New Guinea and the Philippines. Although this one is not an authentic fruit of this land, it plays a crucial role in the life of Hawaiians. Since people love to consume this fruit to satisfy their hunger, this delicious fresh treat is a source of carbs and healthy vitamins. The ancient Polynesians introduced this fruit to Hawaii in 300 AD. The Pacific, Caribbean, Central America, South, and Southeast Asia, Africa, and about 90 more countries now grow it. Its name is derived from the cooked, potato-like flavor and texture of the fairly mature fruit, which is comparable to freshly baked bread.

Each fruit is divided into several achenes, each of which is enclosed by a fleshy perianth and grows on a fleshy receptacle. The ovoid fruit has a rough surface. The majority of well-chosen cultivars produce fruit without seeds, whereas seeded kinds are produced primarily for their edible seeds. Usually, breadfruit is multiplied by taking root cuttings. Breadfruit is closely related to the breadnut. It is similar in appearance to its relative of the same genus, the jackfruit (Artocarpus heterophyllus).

Lychee is a popular tree in Hawaii, valued for its delicious fruit. As its botanical name implies, Litchi chinensis originated in Guangdong, Fujian, and Yunnan provinces of Southeast and Southwest China, where cultivation is documented since the 11th century. China is the main producer of lychees, followed by India, other countries in Southeast Asia, the Indian Subcontinent, Madagascar, and South Africa.

The lychee produces fleshy fruits that, depending on the environment, cultivar, and location, mature in 80–112 days. Fruits can be up to 5 cm long and 4 cm wide, have a variety of shapes, including round, ovoid, and heart-shaped, and weigh about 20 g. The thin, tight skin is smooth or covered in tiny, pointy protuberances that have a harsh texture, and it is green when juvenile before ripening to red or pink-red. The layer of translucent white fleshy aril with a floral scent and a sweet flavor is visible once the inedible rind has been removed. Raw lychee fruit is 69% water, 17% carbohydrates, 1% protein, and contains negligible fat. The raw pulp is rich in vitamin C, having 72 mg per 100 grams – an amount representing 86% of the Daily Value – but contains no other micronutrients in significant content.

Noni is an excellent fruit you have to give a shot when coming to this island. It has its origin in Southeast Asia and Australia. It is also known as Indian mulberry, and the early Hawaiians introduced this fruit to this island a long time ago. It is a tropical fruit that grows on evergreen trees reaching 3 to 9 meters in height, belonging to the Rubiaceae family. Noni trees have historically been regarded as life-giving trees since the fruit, leaves, and bark are used for medicinal, cultural, and ceremonial purposes. As a nutritional supplement, Noni fruits are currently being studied by scientists, and they are being grown in many nations across the world for use in drinks, powders, cosmetics, and soaps.

Noni fruit typically has an uneven, oval to oblong form and is small to medium in size, measuring 5 to 10 centimeters in length and 3 to 4 centimeters in diameter. The fruits are lumpy and slightly rough, and they have numerous small, angular, flat faces with light brown spots on each face. The flesh of unripe noni fruits is extremely solid, fibrous, and tough, with a thin, firm skin that ranges in color from light to dark green. The fruit's flesh softens into a luscious, tomato-like consistency as it ripens, while the skin of the fruit transforms into a translucent yellow-white color. Numerous oval red-brown seeds are also contained in the meat. The flesh and juice also contain this strong smell and have a somewhat distinct, bitter, sharp, and acidic flavor.

Egg fruits, botanically classified as Puteria campechiana, are an unusual, tropical to subtropical fruit found on an evergreen tree that reaches up to 8 meters in height, belonging to the Sapotaceae family. The bright yellow-orange fruits are favored for their distinct, creamy texture, and the name Egg fruit is derived from the fruit’s similarity in consistency to a hard-boiled egg yolk. Egg fruits are also commonly known as Canistel fruits and are a close relative of the well-known tropical fruit, sapota, or sapodilla. In Hawaii, egg fruit holds a strong place in the hearts of natives and tourists. This fantastic fruit was first found in Mexico and gradually became popular in Central and South America, the Caribbean, and Asia.

Averaging 7 to 12 centimeters in length, egg fruits are tiny to medium-sized and have an oblong to bulbous, curving shape with a point on the non-stem end occasionally. The skin is waxy, glossy, smooth, and readily penetrated. It ripens from green to a golden, yellow-orange color. The flesh is dry, brilliant yellow to orange, creamy, and thick underneath the skin, with a smooth, crumbly feel akin to a hard-boiled egg yolk. The flesh has a strong musk-like, squash-like scent and contains 1 to 4 firm, black-brown seeds. A balanced, sweet flavor with hints of sweet potato, pumpkin, mango, and other tropical fruits characterizes egg fruits.