Avocado
(Persea Americana)
Grafted Avocado trees are small to medium-sized shade-giving evergreens that require at least 20 to 25 feet of spacing and well-drained soil to prevent root rot. With proper care, including pruning, mulching, and regular fertilizing, they can thrive up to 4,000 feet in elevation and produce abundant fruit. Planting multiple varieties can extend harvests through much of the year, with ripeness usually indicated by the skin changing from glossy to dull.
Annette
Annette is a new variety of avocado from a Kahalu'u seedling planted in HPP, Hawaii. Annette meets the expectations for a good avocado. The tree produces large, pear-shaped, creamy, and delicious fruits regularly every summer. The skin is a shiny green color and is soft and easy to peel. This avocado has an excellent flavor. Fruits weigh between 20 to 30 ounces. The fruits hold well to the tree, and once picked, they ripen in 2-3 days. It is more resistant to lace-wing compared to other avocado trees. Annette is a type B flowering variety.
Little Cado
The Little Cado is the only genuine dwarf variety of avocado. It only reaches a height of 3-6 feet tall. The tree produces small to medium, oval-shaped fruits with a smooth, creamy texture and rich flavor each summer to early fall. Fruits typically weigh between 8 to 14 ounces. The tree is well-suited for smaller spaces or container growing, bearing reliably even at a compact size. Once harvested, the fruits ripen in 2–3 days and maintain good quality on the tree before picking. The Little Cado produces type A and type B flowers simultaneously, so it is recommended to plant this variety in between other avocado varieties for cross-pollination.
Malama
The Malama avocado is a variety that was developed by the University of Hawaii. It is a medium-sized, spreading tree that produces oblong, smooth-skinned fruits weighing approximately 1 to 1.5 pounds when mature. Its skin ripens to a deep purple and peels away easily to reveal luscious, fiber‑free yellow‑green flesh with a rich, nutty flavor and high oil content. The fruit ripens in fall. This cultivar bears fruit heavily and consistently, and features B‑type flowers for pollination compatibility.
Sharwil
The Sharwil avocado is a medium-sized tree producing small to medium, pear-shaped fruits with rough green skin that remains green when ripe. The flesh is smooth, creamy, and richly flavored with a high oil content, making it prized for gourmet use. Fruits typically weigh between 8 and 14 ounces and have the longest season of any avocado, ripening from late fall through spring, often hanging well on the tree without losing quality. Sharwil is a B-type flowering variety and is known for its consistent yields and exceptional eating quality.
Yamagata
The Yamagata avocado is cultivated in Hawaii and selected for its long, heavy-bearing season that runs from early spring through summer—typically March to July. The tree yields large, pear-shaped fruit with light green, rough skin and a small seed. Esteemed for its excellent flavor, the Yamagata delivers gourmet-quality fruit. Yamagata is a Type B flowering variety.
Citrus
Grafted and air layered citrus trees are compact, productive plants that combine a desirable fruiting variety with disease resistance and early fruiting, ensuring vigor and health. They thrive in well-drained soil and full sun, producing abundant harvests of oranges, lemons, limes, or other citrus types in just a few years. Regular watering, balanced fertilization, and light pruning help maintain their health and shape. Citrus can be successfully grown from coastal areas to high elevations, though each variety performs best in its preferred range. At lower elevations here in Hawaii, oranges and tangerines often retain a greenish hue and have peels that cling more tightly to the fruit than those grown in higher elevations. With proper care, grafted citrus trees can provide fragrant blossoms, attractive foliage, and flavorful fruit for many seasons.
Meyer Lemon (Citrus x Meyeri)
The Meyer lemon is a small, compact citrus tree, often reaching 3 to 6 feet in height, making it well-suited for home gardens and container growing. It produces small to medium, rounder-than-average lemons with smooth, thin, deep yellow to orange-tinged skin. The fruit is notably sweeter and less acidic than standard lemons, with a fragrant, floral flavor. Individual fruits typically weigh between 3 and 6 ounces. Meyer lemon trees can be grown at almost every elevation in Hawaii, and fruit prolifically from late fall through early spring. They may bear fruit sporadically year-round. Their juicy, aromatic flesh is ideal for fresh use, desserts, beverages, and gourmet cooking.
Eureka Lemon (Citrus limon)
The Eureka lemon is a medium-sized, vigorous citrus tree that can grow 8 to 15 feet tall, producing a dense canopy of glossy green leaves. It yields medium to large, oblong lemons with bright yellow, slightly textured skin and few to no seeds. The fruit has a sharp, tangy flavor and high acidity, making it a classic choice for culinary use. Individual lemons typically weigh between 4 and 6 ounces. Eureka lemons bear fruit mainly in late winter through spring and can produce nearly year-round. Their juice and zest are widely used in cooking, baking, and beverages.
Meiwa Kumquat
(Citrus crassifolia)
The Meiwa Kumquat is a small, slow-growing citrus tree that typically reaches 3 to 8 feet in height, making it ideal for home gardens and container culture. It produces small, round fruits with smooth, golden-orange skin that is sweet and edible, contrasting with the mildly tart, juicy flesh inside. Each fruit generally weighs between 1 and 1.5 ounces. The Meiwa Kumquat fruits in winter through early spring, often decorating the tree with clusters of bright color during the cooler months. Known for its pleasant balance of sweetness and acidity, the fruit is excellent for fresh eating whole, as well as for marmalades, preserves, and garnishes.
Nagami Kumquat (Citrus margarita)
The Nagami Kumquat is a small, ornamental citrus tree that usually grows 4 to 10 feet tall, with dense foliage and fragrant white blossoms. It produces small, oval-shaped fruits with smooth, bright orange skin that is sweet and edible, surrounding a tangy, juicy interior. Each fruit typically weighs about 1 to 1.5 ounces. Nagami Kumquats ripen in winter through early spring, often hanging on the tree for weeks in excellent condition. Their sweet-tart flavor makes them ideal for eating whole, candying, making marmalades, or adding a fresh, citrusy accent to both sweet and savory dishes.
Limequat (Citrus x floridana)
The Limequat, a cross between a key lime and a kumquat, is a small, compact citrus tree, typically growing 4 to 10 feet tall, well-suited for home gardens and container cultivation. It produces small, oval fruits with smooth, thin yellow skin that is edible and sweet, surrounding a tangy, juicy pulp with a flavor that blends lime-like tartness and kumquat sweetness. Each fruit usually weighs between 1.5 and 2 ounces. Limequats fruit mainly in winter through early spring, though here in Hawaii they may produce over a longer season. The fruit is valued for fresh eating whole, as well as for use in beverages, marmalades, preserves, and as a zesty garnish in both sweet and savory dishes.
Red Finger lime
(Citrus australasica)
The Red Finger Lime is a small, thorny shrub or compact tree that is typically 4 to 12 feet tall and is well-suited for container growth or small gardens. It yields slender, elongated fruits about 2-3 inches long, with slightly tapered ends and leathery, semi-smooth skin that is red in color when ripe. When opened, the fruits reveal vibrant red juice vesicles—the signature "citrus caviar"—which burst with a tangy flavor and hints of grapefruit, accompanied by a fresh, minty aroma. While exact weights are typically small (often under 1 ounce each), these vibrant finger limes make a big visual and flavor impact. The fruit is usually available year-round. Their jewel-like texture and vivid color make them prized in gourmet cuisine—as elegant garnishes atop seafood, salads, sushi, and desserts—and they also shine in cocktails, preserves, marmalades, and creative dessert dishes.
Pink Finger lime
(Citrus australasica)
The Pink Finger Lime is a small, thorny shrub or compact tree that is typically 4 to 12 feet tall and is well-suited for container growth or small gardens. It yields slender, elongated fruits about 2-3 inches long, with slightly tapered ends and leathery, semi-smooth skin that is pinkish-purple in color when ripe. When opened, the fruits reveal pink juice vesicles—the signature "citrus caviar"—which burst with a tangy flavor and hints of grapefruit, accompanied by a fresh, minty aroma. These finger limes make a big visual and flavor impact. The fruit is usually available year-round. Their jewel-like texture and vivid color make them prized in gourmet cuisine—as elegant garnishes atop seafood, salads, sushi, and desserts—and they also shine in cocktails, preserves, marmalades, and creative dessert dishes.
Green Finger lime
​(Citrus australasica)
The Green Finger Lime is a small, thorny shrub or compact tree that is typically 4 to 12 feet tall and is well-suited for container growth or small gardens. It yields slender, elongated fruits about 2-3 inches long, with slightly tapered ends and leathery, semi-smooth skin that is dark green in color when ripe. When opened, the fruits reveal light green juice vesicles—the signature "citrus caviar"—which burst with a tangy flavor, accompanied by a fresh, minty aroma. These finger limes make a big visual and flavor impact. The fruit is usually available year-round. Their jewel-like texture and vivid color make them prized in gourmet cuisine—as elegant garnishes atop seafood, salads, sushi, and desserts—and they also shine in cocktails, preserves, marmalades, and creative dessert dishes.
Calamansi (Citrus × microcarpa)
The Calamansi, also known as the Philippine lime, is a small, compact citrus tree, typically growing 4 to 10 feet tall, with glossy green foliage and fragrant white blossoms. It produces small, round fruits—about 1 to 2 inches in diameter—with thin, smooth skin that turns from green to bright orange when fully ripe. The flesh is juicy, highly aromatic, and intensely tart. Each fruit usually weighs around 1 ounce. Calamansi trees can bear fruit year-round in tropical and subtropical climates, with peak harvests often in late summer and early fall. The fresh juice can be used as a disinfectant, stain remover, skin moisturizer, and dandruff remover. The fruit is widely used in beverages, marinades, dipping sauces, and condiments, as well as for making jams, preserves, and desserts, valued both for its sharp acidity and its vibrant fragrance.
Kaffir Lime (Citrus hystrix)
The Kaffir lime is a small, spiny citrus tree that typically grows 6 to 10 feet tall, known for its aromatic leaves as well as its fruit. It produces small, round fruits—about 2 to 3 inches in diameter—with bumpy, dark green skin that turns yellowish-green when fully ripe. The flesh is highly acidic and somewhat bitter, making it less commonly eaten fresh, but the zest and juice are used in certain culinary and medicinal applications. Each fruit generally weighs between 2 and 4 ounces. Kaffir lime trees can produce fruit year-round in tropical climates, with heavier crops in late summer and early fall. The glossy, double-lobed leaves are a defining feature and are prized in Southeast Asian cuisine, particularly in Thai and Indonesian dishes, where they add a bright, citrusy aroma to curries, soups, and stir-fries. The zest is also valued for flavoring pastes, marinades, and infused oils.
Tahitian Lime / Persian Lime
(Citrus × latifolia)
The Tahitian lime is a medium-sized, nearly thornless citrus tree that typically grows 8 to 12 feet tall, producing vigorous, dense foliage. It yields medium to large, oval fruits—usually 2 to 2.5 inches in diameter—with smooth, thin, glossy green skin that turns yellow when overripe. The seedless flesh is juicy, aromatic, and mildly acidic, with a bright, refreshing flavor that is less tart than key limes. Individual fruits generally weigh between 2 and 4 ounces. Tahitian limes can bear fruit nearly year-round here in Hawaii, with peak production in late summer through winter. They are widely used for fresh juice, cocktails, marinades, desserts, and garnishes, making them one of the most commercially important lime varieties worldwide.
Blood Orange (Citrus × sinensis)
The Blood Orange is a medium-sized citrus tree, typically reaching 8 to 12 feet in height, with glossy green leaves and fragrant white blossoms. It produces medium, round to slightly oval fruits—about 2.5 to 3 inches in diameter—with smooth to slightly textured orange skin that may show a reddish blush. The flesh ranges from streaked pink to deep crimson due to natural anthocyanin pigments and has a sweet-tart flavor with subtle raspberry-like notes. Individual fruits usually weigh between 4 and 6 ounces. Blood Oranges are generally in season from late winter through early spring, depending on the variety. Their striking color and complex flavor make them popular for fresh eating, juicing, salads, desserts, and garnishes, as well as for use in cocktails and gourmet dishes.
Cara Cara Navel Orange
(Citrus × sinensis)
The Cara Cara Navel Orange is a medium-sized, nearly thornless citrus tree that typically grows 8 to 12 feet tall, producing glossy green leaves and fragrant white flowers. It bears medium to large, round fruits—about 3 inches in diameter—with smooth, bright orange skin. The seedless flesh is a distinctive pink to salmon-red color, sweet, low in acid, and subtly flavored with notes of cherry, blackberry, and rose. Individual fruits generally weigh between 5 and 8 ounces. Cara Cara Oranges ripen from mid-winter through early spring, depending on climate. Their attractive color and complex sweetness make them popular for fresh eating, juicing, fruit salads, desserts, and decorative garnishes.
Valencia Orange
(Citrus × sinensis)
The Valencia Orange is a medium to large citrus tree, typically growing 10 to 15 feet tall, with dense, glossy green foliage and fragrant white blossoms. It produces medium to large, round fruits—about 2.5 to 3 inches in diameter—with smooth, bright orange skin. The flesh is juicy, sweet, and well-balanced in acidity, containing few to no seeds, making it one of the best varieties for juicing. Individual fruits generally weigh between 5 and 8 ounces. Valencia Oranges have a long harvest season, typically from late spring through summer, and are unique among oranges for holding well on the tree without losing quality, even as new blossoms form. Their high juice content and refreshing flavor make them ideal for fresh eating, juicing, and culinary use in salads, desserts, and marinades.
Clementine Mandarin
(Citrus × clementina)
The Clementine Mandarin is a small, productive citrus tree, generally growing 6 to 12 feet tall, with glossy leaves and fragrant blossoms. It produces small, round fruits—about 1.5 to 2 inches in diameter—with smooth, deep orange skin that is thin, glossy, and easy to peel. The flesh is seedless or nearly so, juicy, and very sweet, with low acidity and a bright, refreshing flavor. Individual fruits typically weigh between 2 and 3 ounces. Clementines ripen from late fall through mid-winter, often peaking during the holiday season. Their ease of peeling, seedless nature, and sweet taste make them especially popular for fresh eating, lunchboxes, salads, and desserts, as well as for juicing.
Kishu Mandarin / Kishu mikan
(Citrus kinokuni)
The Kishu Mandarin is a very small, naturally seedless citrus tree, typically growing 6 to 10 feet tall, with dense, glossy foliage and fragrant white blossoms. It produces tiny, round fruits—usually only about 1 to 1.5 inches in diameter—with smooth, thin, deep orange skin that is extremely easy to peel. The flesh is exceptionally sweet, juicy, and aromatic, with low acidity and a tender texture. Individual fruits generally weigh around 1 ounce or less. Kishu Mandarins ripen from late fall through early winter, often peaking in December. Their petite size, intense sweetness, and seedless nature make them ideal for fresh eating, children’s snacks, garnishes, and adding bright flavor to salads and desserts.
Page Mandarin
(Citrus × tangelo 'Page')
The Page Mandarin is a cross between a Minneola Tangelo and a Clementine Mandarin. It is a small to medium-sized citrus tree, typically growing 8 to 12 feet tall, with glossy green leaves and fragrant white blossoms. It produces small to medium, round fruits—about 2.5 to 3 inches in diameter—with smooth to slightly pebbled deep orange skin that peels moderately easily. The flesh is deep orange, very juicy, and richly flavored—sweet yet tangy—with a complex taste often considered among the best of mandarins. Individual fruits usually weigh between 3 and 5 ounces and contain a few seeds. Page Mandarins ripen from mid-winter through early spring. They are excellent for fresh eating, juicing, and adding bright citrus flavor to salads, desserts, and gourmet dishes.
Minneola Tangelo
(Citrus × tangelo 'Minneola')
The Minneola Tangelo is a medium-sized citrus tree, typically growing 8 to 12 feet tall, with glossy green foliage and fragrant white blossoms. It produces medium to large, bell-shaped fruits—about 3 to 3.5 inches in diameter—with smooth, bright reddish-orange skin and a prominent “neck” at the stem end. The flesh is tender, juicy, and aromatic, with a sweet-tart flavor that combines the tang of grapefruit with the sweetness of mandarin. Individual fruits usually weigh between 4 and 6 ounces and contain few seeds. Minneola Tangelos ripen from late winter through early spring, depending on climate. Their distinctive flavor and juiciness make them excellent for fresh eating, juicing, and adding a bright citrus note to salads, desserts, and gourmet dishes.
Honey Tangerine
(Citrus reticulata 'Murcott')
The Honey Tangerine is a small to medium-sized citrus tree, usually growing 8 to 12 feet tall, with glossy green leaves and fragrant blossoms. It produces small to medium, round to slightly flattened fruits—about 2.5 to 3 inches in diameter—with smooth, deep orange skin that is moderately easy to peel. The flesh is exceptionally sweet, juicy, and rich in flavor, with moderate acidity, making it one of the sweetest tangerine varieties. Individual fruits generally weigh between 3 and 5 ounces and often contain several seeds. Honey Tangerines ripen from mid-winter through early spring, and the fruit can hold on the tree for several weeks after maturity. They are ideal for fresh eating, juicing, and adding a naturally sweet citrus flavor to salads, desserts, and sauces.
Okinawan Tangerine
The Okinawan Honey Tangerine is a unique and rare cultivar derived from Okinawa’s subtropical citrus heritage. It is a small to medium-sized tree, typically reaching 8 to 12 feet in height, with matte light green foliage and fragrant, white blooms. The tree yields small, round to slightly flattened fruits approximately 2 to 2.5 inches in diameter. The skin of the fruit is puffy, easy to peel, and turns from bright green when unripe to yellowish-green upon ripening. The flesh is tender, juicy, and light green in color when ripe, with a rich, sweet flavor, and usually contains no seeds. Individual fruits generally weigh between 2.5 and 4 ounces. Harvesting often spans late summer through winter, with fruits available from August into February.
Ruby Red Grapefruit
(Citrus × paradisi 'Ruby Red')
The Ruby Red Grapefruit is a medium to large citrus tree, typically growing 10 to 15 feet tall, with a rounded canopy of glossy green leaves and clusters of fragrant white blossoms. It produces large, round fruits—about 4 to 6 inches in diameter—with smooth, yellow skin often blushed with pink. The flesh is seedless or nearly so, juicy, and vibrantly pink to red, offering a sweet-tart flavor that is milder and less bitter than that of white grapefruit. Individual fruits generally weigh between 10 and 16 ounces. Ruby Red Grapefruits ripen from late fall through early spring, with the peak season in winter. They are prized for fresh eating, juicing, and use in salads, cocktails, and desserts, adding both striking color and refreshing flavor.
Davao Pomelo
(Citrus maxima / Citrus grandis)
The pomelo is the largest citrus species, with trees typically reaching 15 to 20 feet in height and producing a broad, rounded canopy of matte green leaves and fragrant white blossoms. This variety, the Davao Pomelo, yields medium-sized, round fruits—often 4 to 6 inches in diameter—with thick, spongy rinds that are pinkish-white when ripe. The flesh is yellowish-pink, with a soft, juicy texture and a very sweet flavor. Individual fruits generally weigh about 2 pounds. Davao Pomelos ripen from late summer through early fall. They are enjoyed fresh, in salads, or as a dessert fruit, and are also used in marmalades and various Asian savory dishes.
Buddha's Hand Citron
(Citrus medica var. sarcodactylis)
The Buddha’s Hand Citron is a small, slow-growing citrus tree or large shrub, typically reaching 6 to 10 feet in height, with irregular, open branching, fragrant white blossoms, and bright green foliage. It produces striking, segmented fruits shaped like elongated yellow “fingers,” which can vary from open, splayed forms to closed, hand-like clusters. The fruit contains little to no pulp or juice; instead, it is prized for its intensely fragrant rind and pith, which are entirely edible and free of bitterness. Individual fruits typically measure 6 to 12 inches long and can weigh between 8 ounces and 2 pounds. Buddha’s Hand Citron ripens from late fall through winter. Traditionally valued in China and Japan as a symbol of happiness, longevity, and good fortune, it is used to perfume rooms, as an offering in temples, and in culinary applications such as candying, zesting, infusing into liqueurs, and flavoring desserts, savory dishes, and teas.