Hawaiian Chocolates

There are many different types of Hawaiian fruits that are used in making Hawaiian chocolate, including:

1. Mango: This is a fruit that varies from round to pear-like in shape and is usually about four to five inches in length.

2. Achee (ackee/akee): This fruit is found on many Caribbean islands. It is important to note though that this fruit must be perfectly ripe in order to be edible. Otherwise, it can be toxic if consumed. Even when it is ripe, only the yellow or whitish portion around the seeds can be safely eaten. Luckily it is easy to know when this fruit is ready to be eaten as the bright red pod will open on its own. With this in mind, you should never force the pod to open.

3. Kiwi: These colorful, sweet-tasting fruits have fuzzy skin. They are actually a type of berry and grows in much the same way as grapes (on a creeper vine). Kiwis have a refreshing taste and they are also highly nutritional.

4. Pawpaw: A pawpaw looks like a fat, brown banana. It has sweet fresh and tastes like custard, even though it is peppered with seeds.

5. Papaya: Papayas are large, pear-shaped, that come in either golden-yellow, orange-yellow or yellow-pink skins. These fruits are juicy with a sweet-tart taste and edible seeds

6. Pineapple: This is a popular summertime fruit that has a quirky, colorful appearance and tangy sweetness.

7. Tangelo: These are yellow-orange citrus fruits that are actually a cross between a tangerine and a pomelo (a relative to the grapefruit). They are the same size as a sweet orange, have a slightly bumpy rind, are very juicy, highly aromatic and great tasting.

Now that you know what these fruits are and what they taste like, you should feel much more comfortable eating them.