Eggless Maple and Banana Muffins

This recipe combines maple and banana with great success. The muffins are made without using an egg and produce a light fluffy texture. Originally a cake recipe, this has been adapted for muffins.

Ingredients

2 cups (280 g) all-purpose flour
3 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup (240 ml) milk (at room temperature)
1 tablespoon apple cider vinegar
½ cup (115 g) unsalted butter, softened
¾ cup (180 ml) pure maple syrup
1 ripe banana, mashed (about 90 g)
1 teaspoon pure vanilla extract

Instructions

Preheat the oven to 350F (180C). Using baking spray, generously grease one muffin tray (makes 12 muffins). In a large bowl, whisk together flour, baking powder, baking soda, and salt. Put aside.

In a mixing bowl or jug, combine milk and vinegar. Let the mixture stand at room temperature for 5-10 minutes. When it is ready, the milk will be slightly thickened. You should be able to see small curdled pieces. Set aside.

In a large bowl, beat butter until creamy on medium-high speed. Do this for about 3 minutes. Scrape down the sides of the bowl with a rubber spatula if needed. Next, add maple syrup, mashed banana and vanilla. Beat until combined.

Cute kitchen moment!

On duty during the making of the muffins, is assistant chef Cleo – providing helpful and encouraging feedback via many cute poses. More Cleo and Ele

With the speed on low, add half of the flour mixture. Scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all of the ingredients are well mixed. Add milk mixture – continue beating to mix. Add the remaining flour and beat until just until combined. Do not overmix.

Pour the cake mixture into the muffin tray. You may have some batter left over. Be careful not to overfill the muffin tray – this is something I (Angus) did! You can see in the photo below that I’ve overfilled the tray. Make sure each muffin mold is only filled to about 2/3 full. This is a cake recipe so the mixture will rise quite a lot. 

Bake until a skewer comes out clean when poked in the center. Baking times may vary but these muffins should take 20-25 minutes. The muffins are done when a toothpick inserted in the center comes out clean.

Allow muffins to cool before serving. (Optional: serve with whipped cream, adding 2/3 tablespoons of maple to the cream!).

 

My muffins overflowed and ended up flattening out (they were still delicious though). How did your muffins turn out? Let us know in the comments below.

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French Apple Custard Cake

This apple custard cake is perfect for autumn. The cake itself has a smooth consistency – filled with sliced apples, spiked with brandy (or rum), and with a hint of vanilla and cinnamon. It’s the perfect breakfast treat with morning coffee because it isn’t too sweet.

Ingredients

1 1/2 pounds Granny Smith apples, peeled, cored, cut into 8 wedges, and sliced 1/8 inch thick crosswise
1 tablespoon Calvados*
1 teaspoon lemon juice
1 teaspoon cinnamon
1 cup plus 2 tablespoons all-purpose flour, divided
1 cup plus 1 tablespoon granulated sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg plus 2 large yolks
1 cup vegetable oil
1 cup whole milk
1 teaspoon vanilla extract

 

*If you don’t have Calvados (French apple brandy) any brandy (or even rum) will work.

Instructions

Adjust oven rack to lower-middle position and heat oven to 325F. Spray 9-inch springform and place pan on a rimmed baking sheet lined with foil.

Place apple slices into microwave-safe pie plate, cover with plastic wrap, and microwave until apples are pliable and slightly translucent, about 3 minutes (to make sure they are soft enough for the cake).

Toss apple slices with Calvados, lemon juice and cinnamon and let cool for 15 minutes.

In a medium-sized bowl, whisk 1 cup flour, 1 cup granulated sugar, baking powder, and salt.

In a second bowl, whisk the whole egg (not the yolks), oil, milk, and vanilla together until smooth.

Add the flour mixture to the wet ingredients and whisk until just combined. Transfer 1 cup batter to separate bowl and set aside.

Add egg yolks to the remaining batter and whisk to combine. Using spatula, gently fold in the apples. Transfer batter to the pan, using an offset spatula to spread batter evenly to pan edges, gently pressing on apples to create even, compact layer, and smooth surface.

Whisk remaining 2 tablespoons flour into the batter you set aside. Pour over batter in pan and spread batter evenly to pan edges and smooth the surface. Sprinkle remaining tablespoon of sugar evenly over cake.

Cute kitchen moment!

On duty during the making of the apple custard cake, the faithful baking assistants – providing helpful and encouraging feedback via adoring looks. More Cleo and Ele

Bake until center of cake is set, toothpick inserted in center comes out clean, and top is golden brown, about 75 minutes.

Transfer pan to wire rack; let cool for 5 minutes. Run paring knife around sides of pan and let cool completely, 2 to 3 hours.

Serve alone or with whipped cream!

How did your French apple custard cake turn out? Let us know in the comments below.

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Fresh Mango Cake

It’s mango season on the Big Island, and what better use of mangos than for making a cake! This recipe for fresh mango cake has been adapted from Ina Garten’s peach cake recipe. Fresh mangos make a great filling for a cake but if you can’t get hold of fresh mangos then fresh peaches (or canned peaches) will work just as well.

Ingredients

1 stick of unsalted butter (1/4 pound)

1 cup of sugar

2 large eggs

1 cup sour cream

1 tsp vanilla extract

2 cups flour

1 tsp baking soda

1 tsp baking powder

½ tsp salt

2 cups of fresh mango, diced

Topping

½ cup sugar

1 tsp of cinnamon

Instructions

Preheat oven to 350F (325F convection). Cream together butter and 1 cup of sugar until fluffy.

Add room temperature eggs, one at a time, mixing well between each.

Add sour cream and vanilla extract, mix until blended.

In a separate bowl mix the flour, baking soda, baking powder and salt.

Add the mixture to the creamed ingredients and mix together until just blended.

Cute kitchen moment!

On duty during the making of the mango cake, the faithful baking assistants – providing helpful and encouraging feedback via adoring looks. More Cleo and Ele

Butter a 9×9 baking dish. Pour in half of the batter and smooth out.

Add half of the diced mango, distributing evenly.

Mix second measure of sugar with cinnamon in a separate bowl.

Sprinkle half of the topping mixture onto the mango.

Add the remaining batter and cover with the remaining diced mango.

Sprinkle the rest of the cinnamon mixture on top.

Bake at 350F for approximately 45-55 minutes or until a toothpick comes out clean.

Serve warm! Goes well with vanilla ice cream or whipped cream.

How did your fresh mango cake turn out? Let us know in the comments below.

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Easy to make Ginger Banana Bread

This recipe for ginger banana bread is packed full of amazing ginger flavor. By using three types of ginger, and a dash of cranberries, this banana bread makes a great snack.

Ingredients

Bananas – approximately 1-2 pounds or 6-10 ripe bananas

Dry ingredients

4 cups flour

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 TB cinnamon

1 tsp ground ginger

½ tsp mace

Wet ingredients

4 large eggs

2 cups Canola oil

1 cup brown sugar

1 cup chopped crystallized ginger (or non-crystallized)

1-2 TB chopped fresh ginger

1 cup cranberries (optional)

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease 6 loaf pans or 4 bread loaf pans.

Peel bananas and place in a bowl or stand mixer.

Mix on low to thoroughly mash.

Add the remaining wet ingredients and combine.

We’ve discovered non-crystallized ginger chunks and we love them! Highly recommended. Without the added sugar but just as flavorful. 

Cute kitchen moment!

On duty during the making of the ginger banana bread, the faithful baking assistants – providing helpful and encouraging feedback via adoring looks. More Cleo and Ele

The cranberries are optional but do add a nice extra flavor.

In a separate bowl mix the dry ingredients together.

Ginger Banana Bread Hawaii

Then add to the wet mixture (after you stop the mixer). Mix together, gently at first, to combine.

Pour into greased loaf pans and bake at 350F for 35 minutes (or up to 1 hour if you are using four bread loaf pans).

Cool loaves on a wire rack for 5 minutes.

How did your ginger banana bread turn out? Let us know in the comments below.

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Horizon Guest House: How it all began

HGH 1997
c. 1997

Horizon Guest House began as a vision Clem had as to what would make the most dynamic and functional bed and breakfast. The idea was that it would be purpose built as a B&B, in which form followed function.

The land in South Kona was acquired from McCandless Ranch in 1994. The 40 acre parcel was originally a coffee lot. The coffee growing had been abandoned prior to WWII and the land eventually reverted to forest, similar to that of the surrounding ranch.

HGH 1997
c. 1997

Clem began the process of clearing the land in 1994. It took 3 months of bulldozing before the land was ready for construction to begin. A warehouse with an enclosed apartment was built first and this was where Clem lived during the design and construction phases of the main house and adjacent suites.

HGH 1997
c. 1997

Clem researched B&Bs for two years prior to designing and building. The most important lesson he learned during this time was that the average rate of burnout for B&B owners was 5-7 years. This was caused by two main factors. The first, that there was not enough privacy for either guests or the hosts, and the second, that it was never ideal to be reliant on the B&B as the sole source of income. Both of these factors inevitably led to a high rate of stress and eventual burnout for B&B owners.

HGH 1997
c. 1997
HGH 1997
c. 1997

Actual construction began in January 1997 and took less than 6 months to finish. The B&B opened officially in September 1998.

HGH 1997
c. 1997
HGH 1997
c. 1997
HGH 1997
c. 1997

Design Elements

The main house was built with the view and privacy as the main considerations. The view was divided into 4 quadrants. The northwest and southwest having the most desirable aspects, followed by the southeast and southwest. The pool was built at a different elevation in order to ensure that views remained unobstructed.

HGH 1997
c. 1997
HGH 1997
c. 1997

Other features included:

  • Custom-made 10 ft. sliding glass doors.
  • Built at grade unlike most houses in Hawaii. The roof and floors are both concrete construction.
  • The house and suites are insulated for sound and the individual suites are staggered to ensure privacy.
HGH 1998
c. 1998
HGH 1998
c. 1998

All suites have amazing views of the Kona Coast and their own private lanai. Click here for rates and here to book now.

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Almond Flour Lemon Muffins

These almond flour lemon muffins are easy to make and delicious. The almond flour creates a soft chewy texture, while the crumbly topping adds that extra flavor hit!

Ingredients

  • 3 cups almond flour

  • 3 teaspoons baking powder

  • ¼ teaspoon baking soda

  • ¾ cup white sugar

  • 2 large eggs

  • ½ cup plain fat-free Greek yogurt

  • ¼ cup unsalted butter, melted

  • 2 tablespoons freshly squeezed lemon juice

  • 1 tablespoon lemon zest

     

         Crumble Topping:

  • ½ cup almond flour

  • 3 tablespoons brown sugar

  • 2 tablespoons unsalted butter, melted

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper liners.

Sift almond flour, baking powder, and baking soda together into a bowl.

In a separate bowl, mix sugar, eggs, Greek yogurt, butter, lemon juice, and lemon zest with an electric mixer until smooth and creamy.

Add flour mixture into the wet ingredients and mix until well combined – be careful not to overmix.

Cute kitchen moment!

On duty during the making of these muffins was Cleo, my faithful baking assistant – providing helpful and encouraging feedback via adoring looks. More Cleo

Spoon the batter evenly between the prepared muffin cups, filling the cups all the way to the top.

Make the topping by mixing almond flour, brown sugar, and butter together until crumbly.

Bake muffins in the preheated oven for 20-25 minutes, then remove from the oven and sprinkle crumble mixture over the top.

Continue baking for another 3-5 minutes until the edges are golden and a toothpick inserted into the center of one of the muffins comes out clean.

Cool muffins in the pan on a wire rack for 5 minutes.

How did your almond flour lemon muffins turn out? Let us know in the comments below.

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What happened to the sugar? The history of the sugar industry on the Big Island of Hawaii

Hamakua Coast Sugar
Photo credit: hawaiilife.com

Wild sugar cane still grows on the Big Island but the sugar industry was once a big part of the state’s economy, supplying sugar to the mainland and employing large numbers of people.

History

The first sugar mill in the state was built on Lanai in 1802 and the first sugar plantation was established a year later. By the American Civil War the demand for sugar was high. The industry was controlled by five main companies – C. Brewer & Co., Theo H. Davies & Co., Amfac, Castle & Cooke and Alexander & Baldwin. People were brought in to work on the new sugar plantations from a number of different countries including China, Japan, Korea, Portugal and the Philippines.

Hawaii sugar plantation
Sugar cane. Photo credit: hawaiiplantationmuseum.org

But it was the Reciprocity Treaty of 1875 between the US and the Kingdom of Hawaii that allowed Hawaii unconditional access to the US market and further fueled the booming sugar economy in the islands. Import tariffs were removed and what had previously been small scale sugar production now exploded. By the end of the 19th century hand milling was replaced by mechanical milling. The raw sugar was then shipped to the California & Hawaiian Sugar Refining Corporation on the mainland.

Sugar on the Kona Coast

The first sugar plantation in Kona was built by Judge C.F. Hart in 1869. By the beginning of the 20th century sugar was seen as a lucrative opportunity in the islands and Kona was no exception. At one point a railway line extending over 10 miles was built to bring sugar cane to a mill near Kona. The Kona Sugar Company was established in 1899, and the first sugar mill built above Kailua-Kona village a few years later.

Kona Sugar Plantation
The Kona Sugar Company mill. Photo credit: konahistorical.org

Sugar cane grew well at the 500 ft. elevation but the requirement for large volumes of fresh water meant it needed to be located near the Wai’aha Stream. The stream would eventually prove unable to provide the amount of water needed by the mill throughout the year and the company went broke in 1903. Over the next two decades other investors tried their luck with the mill but by 1926 producing sugar on the Kona Coast was no longer viable and the mill closed.

Interested in seeing the remnants of the sugar industry? The remains of the old sugar mill can be seen from the top of Nani Kailua and Aloha Kona neighborhoods. Along Hualalai Road, near the intersection with Hienaloli Road, large stone embankments are still visible, all built by hand for the railroad bed. The abandoned stone trestle of the railroad can also be seen in this area. The railbed itself can even be hiked!

Kona Sugar Mill ruins
Remnants of the old Sugar Mill in Kona. Photo credit: Donnie MacGowan
Kona Sugar Mill ruins
Abandoned stone trestle of the railroad. Photo credit: Donnie MacGowan

Sugar on the Hamakua Coast

The Hamakua Coast was perfect for the production of sugar cane. The area’s climate meant sugar cane could flourish without intensive irrigation. Large tracts of land were cleared in order to plant the sugar cane and it was often the native forest that was used as fuel for the sugar mills. Honoka’a and Laupahoehoe sprung up around the newly created sugar mills and plantations.

Along with the sugar cane plantations came great infrastructure investment. The Hilo Railroad Company laid railroad tracks at huge expense. There were over 3,000 feet of tunnels and it was this cost that eventually bankrupted the company.

3 Sugar-Cane Hawaii
Sugar cane. Photo credit: pandaonline.com

There was declining demand for sugar during the Depression in the 1930s but a spike in demand did occur briefly in the 1940s. The very end of the sugar industry in the area came after the tsunami in 1946. The wave effectively destroyed the railroad and marked the end of the industry.

Once used for sugarcane production, the land is now utilized by other agricultural products, such as macadamia nuts and tropical flowers.

Recent past

Sugar production continued on the other islands and as recently as 1980 there were 14 plantations and over 500 independent sugar growers throughout the state, producing a total of about 1 million tonnes of raw sugar each year. At this time the state of Hawaii was supplying roughly 10% of the sugar consumed by the United States.

The last sugar mill – Hawaiian Commercial & Sugar Company's Pu'unene mill on Maui. Photo credit: Joanna Orpia

By the 90s much of the sugar production had ceased as sugar became cheaper to produce elsewhere. Ka’u Sugar, the last on the Big Island, closed its doors in 1996. The last sugar operation in the state finally closed in 2016 on Maui.

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Shave Ice on the Big Island of Hawaii

Hawaiian Airlines Shave Ice
Photo credit: Hawaiian Airlines

The 100% Hawaiian frozen treat has become an iconic part of life in the islands. It’s a simple recipe – super finely shaved ice, drizzled with a selection of rainbow-colored syrups. And don’t forget, it’s shave ice (no ‘d’ required)!

History

Shave ice can be traced back to the original Japanese immigrants who arrived in the Islands to work on the sugar and pineapple plantations in the mid-1800s. They would shave flakes off large blocks of ice and then coat the ice with sugar or fruit juice (shaved ice became shave ice in pidgin).

Eventually shave ice was sold in general stores, including one of the first shave ice stores, Matsumoto’s Shave Ice, which opened in 1951.

Photo credit: Anuenue Shave Ice Big Island Hawaii @moonlitmermaid

The recipe

What makes Hawaiian shave ice so distinctive? Unlike it’s mainland equivalent – snow cones – shave ice is made with finely shaved ice, not crushed ice. This makes for a light, almost snow-like powder, perfect for dousing with syrups! From there the ice is shaped into either a cup or a cone, and drizzled with syrup. 

The extras

Shave ice can also be upgraded with plenty of toppings or extras. These can include, Azuki beans (a red bean and sugar mixture) placed in the bottom of the cup, a scoop of ice cream in the center of the shave ice, mochi balls, fresh fruit or even a topping of sweetened condensed milk.

Where to go on the Big Island

Original Big Island Shave Ice

1. Original Big Island Shave Ice

69-250 Waikoloa Beach Drive, Waikoloa, HI 
(808) 895-6069
Tuesday – Sunday 11:30am – 6:30pm

Original Big Island Shave Ice Co. takes pride in serving some of the best shave ice on the island since 1957. They use homemade natural syrup recipes and also have a selection of delicious, local-favorite toppings. 

2. Anuenue Ice Cream & Shave Ice

61-3665 Akoni Pule Hwy, Kawaihae Shopping Ctr, Kamuela, HI 
(808) 882-1109
11:00 am – 6:00 pm

Located in the northern part of the island, Anuenue Ice Cream & Shave Ice has been voted best shave ice on the Big Island for five years in a row. This little store has a great selection of flavors.

3. Scandinavian Shave Ice

75-5699 Alii Dr, Kailua Kona, Hawaii, on the corner of Alii Dr. and Likana Lane.
(808) 326-2522
Open Monday – Saturday 11:00 am – 9:00 pm
Sundays 11:00 am – 8:00 pm

Known as Scandi to the locals, this iconic store has been serving shave ice since the early 90s. Choose from 65 flavors, ice cream or frozen yoghurt in the middle (ice cream is our favorite!) and enjoy your shave ice as you stroll along the picturesque waterfront.

4. Kula Shave Ice

57 Mamo St, Hilo, HI 96720
(808) 464-4821
10:00 am – 4:00 pm

Kula Shave Ice serves the best shave ice in Hilo, with syrups made in-house from scratch, using the highest quality ingredients and plenty of love and aloha. They also serve organic cold brew coffee, tea, açaí bowls, ice cream, and Waipio Valley Poi!

5. One Aloha Shave Ice

75-5711 Kuakini Hwy Kailua-Kona, Hawaii 96740
(808) 327-1717
11:00 am- 6:30 pm

Open since 2015, One Aloha Shave Ice make homemade shave ice syrups lightly sweetened with certified organic cane sugar and organic and local no spray fruits. Voted Best of West Hawaii for 2016 and 2017!

Photo credit: saltandwind.com

Treat yourself! Try one of Hawaii’s signature treats when you’re on the Big Island. Guaranteed to keep you cool on a hot Hawaiian day. 

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Hawaii Island’s Most Endangered Bird: The Palila

Palila Hawaii Judd Patterson
Photo credit: Judd Patterson via birdsinfocus.com

The palila is one of the largest living Hawaiian honeycreepers and one of the rarest. At one time these colorful birds lived on Oahʻu and Kauaʻi but amazingly they are now only found on very small area of land on the upper slopes of Mauna Kea.

Unique honeycreeper

The palila has a distinctive coloring, with a golden yellow head and breast, and a gray back. The wings of the bird are olive-green. The palila grows to approximately six inches in length. Its diet consists almost entirely of māmane tree seeds, supplemented with naio berries, fruits, caterpillars and moths. 

Palila Hawaii Hawaii.gov
Photo credit: hawaii.gov

History

The palila has been in the Hawaiian Islands for over 100,000 years. However, of the original 16 finch-billed honeycreepers in the Hawaiian Islands all are now extinct except the palila. 

Honeycreepers are particular bird species that have a heavy, seed-eating bill like that of the palila.

Palila Mural Hilo
Mural of Palila in Hilo

This mural (9ft x 12ft) was painted by Hilo artist Kathleen Kam, based on a photo by Big Island photographer Jack Jeffrey. 

Limited habitat

The palila is dependent on the māmane tree for its food source (it uses its hooked bill to open the seed pod) and also for its habitat. Unfortunately, this has created a huge problem for the palila. Because the māmane tree, which once grew throughout the islands, only grows at a 6,000 ft location on the slopes of Mauna Kea, the palila’s habitat has been greatly reduced. If there is a drought the palila may not try to breed since they depend so entirely on a good crop of seed pods from the trees.

Their habitat zone is now a 25 square mile area. The last count of the birds totaled 1,000, which was the lowest count in 20 years. 

What caused population decline?

In the past 200 years introduced species such as sheep, goats and cattle have destroyed a lot of the māmane forest that existed in the islands. Feral cats and rats have also had an impact on palila eggs and their vulnerable young. Introduced plants often replace areas that were once dominated by māmane, especially after fire or periods of drought caused by climate change.

Palila Painting Pamela Thomas
'The Endangered Ones' by Pamela Colton Thomas

Conservation efforts

A number of strategies are being employed to try and save the endangered palila.

  • A 6ft fence around Mauna Kea to stop sheep and goats from gaining access to the Palila Critical Habitat zone and causing damage to māmane trees.
  • All sheep are being removed from the Palila Critical Habitat zone.
  • Increased reforestation – planting of māmane trees and other natives.
  • The Keauhou Bird Conservation Center is currently breeding palila in captivity in order to be released into the  wild.

The palila has now been endangered since 1973 when it was added to the Endangered Species Act, while the Palila Critical Habitat was designated a special zone in 1978 .

Hopefully the strategies enacted to help save the palila and its fragile habitat, in particular the māmane tree, will enable the bird to avoid extinction. Find out more at restoremaunakea.org

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The Kukui Nut Tree: The State Tree of Hawaii

Can you identify the state tree of Hawaii? Hint: it’s not a palm tree. It’s the Kukui Nut Tree. This tree is widespread throughout the Hawaiian Islands and plays an important part in Hawaiian culture and mythology. The Kukui nut has a wide variety of uses including medicinal.

Where did it come from?

When the Polynesians first arrived in the Hawaiian Islands they brought with them the seeds of the Kukui tree, stowed away in their canoes. In 1959 it became the official state tree of Hawaii. 

The many uses of the Kukui nut tree

The Kukui nut

The Kukui nut itself is perhaps the most prized part of the tree. Ancient Hawaiians used the oil derived from the nuts to coat fishing nets, while the outer shells were used in the process of creating natural dyes for tattoos. The oil could also be used as a dressing for treating sore muscles, burns, or other skin complaints. The oil is often an ingredient in soaps, candles, lotions, and even as an oil for surfboards!

Known elsewhere as the Candlenut tree, ancient Hawaiians would burn Kukui nuts in order to use them like candles. Nuts were strung along the middle section of a coconut palm frond, then lit and burnt one at a time. Because each nut burns for approximately 15 minutes, ancient Hawaiians were able to use them to measure time. 

The nuts can also be roasted and the inside of the nut turned into a spice called inamona. This spice is still used in traditional poke recipes. Depending on how the inside of the nut is consumed it can also be used as a laxative(!).

Kukui nuts are also used to create leis by stringing together a collection of nuts. The nuts are sanded, then buffed and polished until either dark brown, black or even white. The leis are often worn by hula dancers, or exchanged by couples during marriage ceremonies. 

lei_kukui
Photo credit: geckofarms.com
The rest of the Kukui Nut Tree

The wood from the Kukui tree was used to make canoes. The trunk of the Kukui needs to be waterproofed before it’s ocean-ready and Kukui nut oil is perfect for this purpose. The roots are even used as part of the process to make black paint which was traditionally used to decorate canoes or tapa cloth. 

The Kukui nut tree can grow up to 80 feet in height, often in an oval shape. The leaves themselves have a distinct pattern, often having three or five lobes (projections of the blade of the leaf with the gaps between them).

Can I eat a Kukui nut?

Since the nut has laxative properties, it’s not recommended that you eat a Kukui nut. It functions more as an ingredient in spice, rather than something to be consumed on its own.

Hawaiian mythology

In Hawaiian mythology Kamapua’a was a wild demi-god, half pig and half man, able to change from one to the other. The kukui tree is known as a kinolau – the physical embodiment of Kamapua’a. You’ll find that if you fold a kukui leaf in half along the stem, the leaf appears in the shape of a boar head. 

The Kukui trees are among the first trees you’ll see on arrival at Horizon Guest House. Look out for them as you drive up the first section of the driveway from the gate – they line either side of the driveway.

Kukui Nut Tree Big Island

The Kukui nut tree was not only an important source of wood for canoes but the nut, and its many uses, became an integral part of ancient Hawaiian life.

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