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 The New Fruit
Cookbook
Delicious Fruit Recipes for All Types of
Delicious Meals

By
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 LEGAL NOTES
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 Table of Contents
Ginger, Tomato, and Coconut Potato Skillet 9
Cuban Coconut Meringues Desserts 12
October’s Coconut Treat 13
2 Ingredient Carrots 14
Chewy Coconut Cookies 15
Oven Coconut Bread 16
Coconut Dessert Bars 17
Caribbean Festival Shrimp 18
Honey Coco Muffins for May 19
Tropical Basmati 20
5-Ingredient Macaroons 21
Charong’s Favorite Soup 24
Coconut Spread for Cakes and Toast 25
Summer Coco Ice Cream 26
Donna’s Salad 27
Brooklyn Pop 28
Montego Mango Salsa 29
How to Make Sorbet 30
Hawaiian Bread 31
Mango Jelly with Saffron 32
Creamy Mango Glazed Sea Bass 33
 Mango Relish 101 36
Quesadillas Martinique 37
West Indian Inspired Guacamole 38
May Pen Ceviche 39
How to Make a Mango Pie 40
Monica’s Mango Glaze 41
3-Ingredient Mango Juice 42
Island Gazpacho 43
2-Ingredient Mango Mousse 44
Mango Bars 45
Kingston City Frappe 48
Rustic Muffins 49
Manhattan Spritzers 50
North Carolina Style Lemonade 51
Pudding Californian Style 52
Middle Eastern Smoothie 53
Brazilian Style Cha Cha 54
Pavlova 55
Jungle Juice 56
Rice and Kiwi Curry Lunch Wrap 57
Rain Forest Juice 60
Kiwi Orange Chicken 61
Southern French Cocktail 62
 Easy Homemade Julep 63
Jiggy Juice 64
Key Lime Time 65
Watermelon Kiwi Cake 66
Apricots, Honey, and Squash Tagine 67
Apricot Sweet Delicacy 68
Fresh Summer Salsa 69
Oven Roasted Apricots 72
South Asian Inspired Chutney 73
Midsummer’s Night Pie 74
Sunday’s Beef Brisket 75
Central European Dumplings 76
Apricot Swirls 77
Apricot Spread 78
Potluck Dessert Salad 79
Whipped Winter Apricots 80
Classical Fruit Squares 81
Tuesday Breakfast Muffins 84
Teatime Every Time Cookies 85
Apricot Confetti Cookies 86
Sweet Date Canes 87
Bran and Cinnamon Date Muffins 88
Winding Ridge Cauliflower 89
 Date Candy Snake 90
Chia, Zucchini, Applesauce, Muffins 91
Grandma’s 4-Ingredient Rice Pudding 92
Chicken Breast with Couscous 93
3-Ingredient Dates for November 96
Auntie’s Tasty Scones 97
Complex Oven Dates 98
A Simple Candy 99
Full Canadian Granola 100
Heavy Date Dip 101
Tropical Zucchini Dessert Bars 102
Moo-Moo Bread 103
American Blueberry Buckle 104
Tuesday Lunch Salad 105
Sunday Breakfast Bread 108
Fruity Cornbread 109
Versatile Vanilla Blueberry Bread 110
Crescent Roll Blueberry Turnovers 111
Ethan’s Blueberry Cream Cheese Dessert 112
August’s Blueberry Lime-Ade 113
Delicious Morning Smoothie 114
Emily’s Simple Torte 115
Blueberry Spritzer 116
Blueberry Wafer Dessert Casserole 117
Pineapple Berry Crunch 120
A Simple Flummery 121
Thursday’s Before Work Oatmeal 122
Lemon Peel Topping 123
Blueberry Bread Custard Bake 124
Ginger, Tomato, Prep Time: 15 mins

and Coconut Total Time: 40 mins

Potato Skillet Servings per Recipe: 4

Calories 372 kcal
Fat 26.8 g
Carbohydrates 32.2g
Protein 6.2 g
Cholesterol 0 mg
Sodium 66 mg

Ingredients
1 tablespoon olive oil salt and pepper to taste
1 pound small potatoes, halved 1 (16 ounce) can coconut milk
2 red onions, chopped 2 tablespoons tomato puree
5 cloves garlic, minced 1 bunch fresh parsley, chopped
1 (1 inch) piece fresh ginger root, minced
1 teaspoon ground turmeric
1 tablespoon cumin seeds

Directions
1. Get your olive oil hot in a frying pan then once the oil is hot begin to fry your potatoes
in the oil for 12 until the potatoes are completely golden then place them to the side.
2. Now begin to fry your onions for 3 mins then combine in the pepper, garlic, salt, ginger,
cumin seeds, and turmeric.
3. Let the spices and onions cook for 60 secs then add the potatoes back let everything fry
for 17 mins.
4. Add in your coconut milk and the tomato puree and stir then combine in the parsley and
stir again.
5. Let everything cook for 7 more mins.
6. Enjoy.

Ginger, Tomato, and Coconut Potato Skillet 9

CUBAN
Coconut
Prep Time: 20 mins
Total Time: 1 hr 40 mins

Meringues Servings per Recipe: 12

Calories 39 kcal

Desserts Fat
Carbohydrates
0.4 g
8.3g
Protein 0.7 g
Cholesterol 0 mg
Sodium 14 mg

Ingredients
2 egg whites 1/4 teaspoon almond extract
1/8 teaspoon cream of tartar
3/4 cup confectioners' sugar
1/4 cup shredded coconut

Directions
1. Set your oven to 250 degrees before doing anything else.
2. Get a bowl, combine: cream of tartar, and egg whites. Work the mix with the mixer until it
begins to peak then slowly work in your 2 tbsps of sugar at a time and continue beating
until all the sugar is done.
3. Combine in your extract and coconut and work everything together. Lay dollops of the
mix that are tsp sized on the cookie sheet and cook everything in the oven for 65 mins.
4. Enjoy.

12 Cuban Coconut Meringues Desserts

October’s Prep Time: 20 mins

Coconut Treat Total Time: 1 hr 50 mins

Servings per Recipe: 72

Calories 35 kcal
Fat 1.7 g
Carbohydrates 4.6g
Protein 0.4 g
Cholesterol 6 mg
Sodium 26 mg

Ingredients
1 cup sifted all-purpose flour 1/4 cup chopped almonds
1 teaspoon baking powder 1/4 teaspoon almond extract
1/4 teaspoon salt 1/4 cup shredded coconut
1 egg 1 cup confectioners' sugar
1/2 cup white sugar
1/2 cup butter, softened
1/4 teaspoon vanilla extract

Directions
1. Get a bowl, combine: sugar, and butter. Whisk the mix until it is creamy then combine
your almond extracts, vanilla, and egg.
2. Get a 2nd bowl, combine: salt, flour, baking powder. Combine in your almonds and
coconuts. Then work both bowls together evenly to form a dough. Place a covering of
plastic on the bowl and put everything in the fridge for 65 mins.
3. Coat baking sheets with some oil then set your oven to 375 degrees before doing
anything else.
4. Shape your dough into cylinders then slice the cylinders into 1 inch coins.
5. Place the pieces on your baking sheets. Then cook the desserts in the oven for 19 mins.
Top everything with your confectioners'.
6. Enjoy.

October’s Coconut Treat 13

2 INGREDIENT
Carrots
Prep Time: 10 mins
Total Time: 30 mins

Servings per Recipe: 8

Calories 52 kcal
Fat 0.8 g
Carbohydrates 11.2g
Protein 0.9 g
Cholesterol 0 mg
Sodium 67 mg

Ingredients
2 pounds carrots, chopped
1 (10 ounce) can cream of coconut

Directions
1. Add your cream of coconut and carrots to a pot and let everything gently boil with a
medium to low level of heat for 25 mins.
2. Enjoy.

14 2 Ingredient Carrots
Chewy Prep Time: 20 mins

Coconut Cookies Total Time: 1 hr

Servings per Recipe: 12

Calories 145 kcal
Fat 8.1 g
Carbohydrates 17.6g
Protein 1.5 g
Cholesterol 41 mg
Sodium 74 mg

Ingredients
1/4 cup butter, melted 2 cups shredded coconut
2 eggs
2/3 cup white sugar

Directions
1. Set your oven to 350 degrees before doing anything else.
2. Get a bowl, whisk: sugar and egg. Whisk until the mix is light and peaking. Combine in
the butter and coconut and whisk everything again.
3. Place dollops of the mix onto into a casserole dish that has been coated with oil then
cook the desserts in the oven for 12 mins.
4. Enjoy

Chewy Coconut Cookies 15

OVEN
Coconut Bread
Prep Time: 5 mins
Total Time: 50 mins

Servings per Recipe: 10

Calories 201 kcal
Fat 6.8 g
Carbohydrates 33.2g
Protein 3.1 g
Cholesterol 3 mg
Sodium 177 mg

Ingredients
1 cup coconut 1 1/2 cups milk
1 cup castor sugar or superfine sugar
1 cup self-rising flour

Directions
1. Set your oven to 350 degrees before doing anything else.
2. Get a bowl, combine: self-rising flour, coconut, and sugar. Stir the mix evenly then
combine in your milk and stir everything again.
3. Pour everything into a bread pan that has been coated with some oil then cook
everything in the oven for 47 mins.
4. Enjoy.

16 Oven Coconut Bread

Coconut Prep Time: 20 mins

Dessert Bars Total Time: 1 hr

Servings per Recipe: 30

Calories 69 kcal
Fat 2g
Carbohydrates 12.1g
Protein 0.7 g
Cholesterol 0 mg
Sodium 65 mg

Ingredients
2 2/3 cups flaked coconut 1 cup caramel syrup
2/3 cup all-purpose flour 2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 cup chocolate syrup

Directions
1. Coat baking dishes with oil then set your oven to 375 degrees before doing anything else.
2. Get a bowl, combine: vanilla, coconut, and both syrups, salt, and flour. Work the mix
evenly then place dollops of the mix onto an oil baking dish and cook everything in the
oven for 12 mins.
3. Enjoy.

Coconut Dessert Bars 17

CARIBBEAN
Festival Shrimp
Prep Time: 10 mins
Total Time: 1 hr

Servings per Recipe: 6

Calories 317 kcal
Fat 19.3 g
Carbohydrates 26.3g
Protein 8.4 g
Cholesterol 67 mg
Sodium 241 mg

Ingredients
1 egg 2 cups flaked coconut
1/2 cup all-purpose flour 24 shrimp
2/3 cup coconut milk 3 cups oil for frying
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
Directions
1. Get a bowl, combine: baking powder, egg, coconut milk, and 1/2 cup flour.
2. Get a 2nd bowl for your coconut.
3. Get a 3rd bowl for your flour. Dredge your shrimp firs with flour then coconut milk mix,
then in the flaked coconut mix.
4. Let the shrimp sit in a casserole dish that has been covered with wax paper in the fridge
for about 40 mins. At the same time begin to get your oil how for frying in Dutch oven.
5. Once the oil is hot begin to cook your shrimp in batches for 2 mins then flip the piece and
fry it for another 2 mins.
6. Enjoy.

18 Caribbean Festival Shrimp

Honey Prep Time: 20 mins

Coco Muffins for Total Time: 1 hr 40 mins

May Servings per Recipe: 12

Calories 107 kcal
Fat 6.6 g
Carbohydrates 10.3g
Protein 2.3 g
Cholesterol 31 mg
Sodium 40 mg

Ingredients
2 eggs, separated 1/3 cup boiling water
2 tablespoons margarine, softened 3/4 cup unsweetened flaked coconut
2 tablespoons honey 3/4 cup all-purpose flour
1/4 teaspoon almond extract

Directions
1. Set your oven to 350 degrees before doing anything else.
2. Whisk your eggs in a bowl, then combine in your flour, butter, coconut, honey, boiling
water, and almond extract. Whisk the mix evenly.
3. Get a 2nd bowl for egg whites and with a mixer beat them until they are firm. Combine
both bowls evenly then divide everything between a muffin tin that has been coated
with oil.
4. Cook your muffins for 22 mins in the oven.
5. Enjoy.

Honey Coco Muffins for May 19

TROPICAL
Basmati
Prep Time: 5 mins
Total Time: 30 mins

Servings per Recipe: 7

Calories 535 kcal
Fat 33.2 g
Carbohydrates 56.8g
Protein 8.1 g
Cholesterol 0 mg
Sodium 75 mg

Ingredients
2 1/2 cups Basmati rice
4 (10 ounce) cans coconut milk
1 pinch salt

Directions
1. Add your coconut milk, rice, and salt to a large pan. Then get everything boiling. Once the
mix is boiling set the heat to low, and plea a lid on the pan. Let the rice gently cook for 22
mins or until all the coconut milk has cooked into the rice.
2. Enjoy.

20 Tropical Basmati
5-Ingredient Prep Time: 10 mins

Macaroons Total Time: 27 mins

Servings per Recipe: 48

Calories 76 kcal
Fat 3.2 g
Carbohydrates 6.9g
Protein 0.7 g
Cholesterol 3 mg
Sodium 36 mg

Ingredients
1 (14 ounce) can Sweetened Condensed 1 1/2 teaspoons almond extract
Milk 1 (14 ounce) package flaked coconut
1 egg white, whipped
2 teaspoons vanilla extract

Directions
1. Cover two baking dishes with foil then coat the dishes with oil and flour then set your
oven to 325 degrees before doing anything else.
2. Get a bowl, combine: coconut, condensed milk, extracts, and egg whites. Work the mix
completely then place dollops of the mix by the tsp into the baking dishes. Apply some
pressure to each dollop then cook everything in the oven for 16 to 18 mins.
3. Enjoy.

5-Ingredient Macaroons 21
CHARONG’S
Favorite Soup
Prep Time: 35 mins
Total Time: 1 hr 5 mins

Servings per Recipe: 8

Calories 375 kcal
Fat 33.2 g
Carbohydrates 9.4g
Protein 13.7 g
Cholesterol 89 mg
Sodium 1059 mg

Ingredients
1 tablespoon vegetable oil 1 pound medium shrimp - peeled and
2 tablespoons grated fresh ginger deveined
1 stalk lemon grass, minced 2 tablespoons fresh lime juice
2 teaspoons red curry paste salt to taste
4 cups chicken broth 1/4 cup chopped fresh cilantro
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
1/2 pound fresh shiitake mushrooms,
sliced

Directions
1. Get your oil hot in a big pan then begin to stir fry your curry paste, lemongrass, and
ginger for 60 secs. Add in your chicken broth and stir everything while heating the mix.
Add in the brown sugar and fish sauce, and keep stirring. Get the mix gent6ly simmering
and let it cook for 17 mins.
2. Now add in the mushrooms and the coconut milk and let everything cook for 7 more
mins then combine your shrimp and let cook fully for 6 mins. Add some salt, cilantro and
the lime juice.
3. Enjoy.

24 Charong’s Favorite Soup

Coconut Spread Prep Time: 15 mins

for Cakes and Toast Total Time: 15 mins

Servings per Recipe: 20

Calories 209 kcal
Fat 10.6 g
Carbohydrates 28.2g
Protein 1.1 g
Cholesterol 27 mg
Sodium 109 mg

Ingredients
1 (8 ounce) package cream cheese, 1 teaspoon vanilla extract
softened 1/2 cup sweetened shredded coconut
1/2 cup unsalted butter, softened 1 cup sweetened shredded coconut, toasted
4 cups confectioners' sugar (optional)
2 tablespoons heavy cream
1/2 teaspoon salt
1/2 teaspoon coconut flavoring

Directions
1. Get a bowl, whisk: butter, and cream cheese. Work the mix until it is light. Then add in
your sugar one cup by one cup and after the addition of one cup of cup add in a tbsp of
heavy cream.
2. Combine in the vanilla extract, salt, and coconut flavoring. Keep beating the mix until it is
soft add in another cup of confectioner’s then add in the coconut.
3. Enjoy over cake.

Coconut Spread for Cakes and Toast 25

SUMMER
Coco Ice Cream
Prep Time: 5 mins
Total Time: 30 mins

Servings per Recipe: 8

Calories 407 kcal
Fat 29 g
Carbohydrates 35.9g
Protein 2.9 g
Cholesterol 64 mg
Sodium 87 mg

Ingredients
1 cup milk 1 1/2 cups sweetened flaked coconut
1 (14 ounce) can cream of coconut (optional)
1 1/2 cups heavy cream

Directions
1. Add your cream of coconut to blender then combine in the milk and work everything
completely. Add in your flaked coconut and the cram and puree everything together. Now
place all the ingredients into an ice cream machine and freeze it completely.
2. Enjoy.

26 Summer Coco Ice Cream

Donna’s Prep Time: 10 mins

Salad Total Time: 1 hr 10 mins

Servings per Recipe: 12

Calories 195 kcal
Fat 7g
Carbohydrates 31g
Protein 1g
Cholesterol 1 mg
Sodium 48 mg

Ingredients
1 (11 ounce) can mandarin oranges, 2 cups shredded coconut
drained 1/2 cup milk
1 (8 ounce) can crushed pineapple, 1 cup maraschino cherries
drained
3 1/2 cups frozen whipped topping,
thawed

Directions
1. Get a bowl, combine: milk, oranges, coconut, pineapple, and whipped topping.
2. Work everything together then place the bowl in the fridge for 2 hours.
3. Top your salad with cherries then serve.
4. Enjoy.

Donna’s Salad 27
BROOKLYN
Pop
Prep Time: 5 mins
Total Time: 4 hrs 5 mins

(Coconut and Servings per Recipe: 8

Calories 155.0

Strawberry) Fat
Cholesterol
6.0g
0.0mg
Sodium 14.1mg
Carbohydrates 25.3g
Protein 0.5g

Ingredients
1 1/4 C. cranberry or raspberry juice 1 1/2 tbsps Splenda sugar substitute
or raspberry lemonade
1 C. coconut milk

Directions
1. Add the following to a bowl, and stir everything until it is smooth: milk, juice, and sugar
substitute.
2. Stir the mix again then divide everything between ice pop molds.
3. Place everything in the freezer for 8 hrs.
4. Enjoy.

28 Brooklyn Pop
Montego Prep Time: 15 mins

Mango Salsa Total Time: 45 mins

Servings per Recipe: 8

Calories 21 kcal
Fat 0.1 g
Cholesterol 5.4g
Sodium 0.3 g
Carbohydrates 0 mg
Protein 1 mg

Ingredients
1 mango - peeled, seeded, and chopped 2 tbsp lime juice
1/4 C. finely chopped red bell pepper 1 tbsp lemon juice
1 green onion, chopped
2 tbsp chopped cilantro
1 fresh jalapeno chili pepper, finely
chopped

Directions
1. In a bowl, mix together all the ingredients.
2. Cover and keep aside for about 30 minutes.

Montego Mango Salsa 29

HOW TO MAKE
Sorbet
Prep Time: 15 mins
Total Time: 15 mins

Servings per Recipe: 12

Calories 94 kcal
Fat 0.2 g
Cholesterol 24.6g
Sodium 0.4 g
Carbohydrates 0 mg
Protein 2 mg

Ingredients
4 mangos - peeled, seeded, and cubed
1 C. simple syrup
3 tbsp fresh lime juice

Directions
1. In a food processor, add the mango and pulse till pureed.
2. Add the lime juice and simple syrup and pulse till smooth.
3. Transfer into an ice cream maker and process according to manufacturer's directions.
4. Freeze till set completely.

30 How to Make Sorbet

Hawaiian Prep Time: 20 mins

Bread Total Time: 1 hr 30 mins

Servings per Recipe: 16

Calories 245 kcal
Fat 11.6 g
Carbohydrates 32.9g
Protein 3.4 g
Cholesterol 58 mg
Sodium 312 mg

Ingredients
2 C. all-purpose flour 1 tsp vanilla extract
2 tsp baking soda 2 C. chopped mango
2 tsp ground cinnamon 1/2 C. shredded coconut
1/2 tsp salt 1/4 C. chopped walnuts
3 eggs
3/4 C. softened butter
1 1/4 C. white sugar

Directions
1. Set your oven to 350 degrees F before doing anything else and grease and flour 2 loaf
pans.
2. In a bowl, sift together the flour, baking powder, cinnamon and salt.
3. In another bowl, add the eggs, sugar, butter and vanilla and beat well.
4. Fold in the coconut, mango and walnuts.
5. Make a well in the center of the flour mixture.
6. Add the egg mixture into the well of the flour mixture and mix till well combined.
7. Transfer the mixture into the prepared loaf pans and keep aside for about 20 minutes.
8. Cook everything in the oven for about 1 hour

Hawaiian Bread 31
MANGO
Jelly with Saffron
Prep Time: 15 mins
Total Time: 1 hr

Servings per Recipe: 24

Calories 73 kcal
Fat 0.1 g
Carbohydrates 18.9g
Protein 0.2 g
Cholesterol 0 mg
Sodium 1 mg

Ingredients
2 lb. ripe mangoes 3 saffron threads
1 1/2 C. white sugar
3/4 C. water

Directions
1. Microwave the whole mangoes till soft and keep aside to cool completely.
2. Remove the peel and pit from the mangoes.
3. In a bowl, add the pulp and mash it.
4. In a large pan, mix together the water and sugar on low heat.
5. Bring to a boil, stirring occasionally.
6. Increase the heat to medium-high and boil till the soft threads form.
7. Stir in the mango pulp and saffron threads and boil for about 5 minutes, stirring
occasionally.
8. Transfer the jam into sterilized jars and seal according to canning directions

32 Mango Jelly with Saffron

Creamy Prep Time: 20 mins

Mango Glazed Sea Total Time: 40 mins

Bass Servings per Recipe: 4

Calories 423 kcal
Fat 31.1 g
Carbohydrates 13.6g
Protein 24.2 g
Cholesterol 87 mg
Sodium 222 mg

Ingredients
1/2 mango - peeled, seeded and diced 1 pinch red pepper flakes
1/2 C. heavy cream 1 lb. fresh sea bass
1 tsp lemon juice salt and ground black pepper to taste
1/2 C. chopped macadamia nuts 2 cloves minced garlic
1/4 C. seasoned bread crumbs 1 tbsp extra virgin olive oil
1 tsp olive oil
1/2 tsp black pepper

Directions
1. Set your oven to 350 degrees F before doing anything else.
2. In a food processor, add the macadamia nuts, bread crumbs, 1 tsp of the olive oil, black
pepper, and red pepper flakes and pulse till smooth.
3. For the mango sauce in a small pan, mix together the mango, cream, and lemon juice and
bring to a boil.
4. Reduce heat and simmer till mixture becomes thick.
5. Sprinkle the fish with salt and black pepper.
6. In a large skillet, heat 1 tbsp of the oil and garlic on medium heat and sear the fish fillets
from the both sides.
7. Now cook the fish in the oven till done completely.
8. Cover the sea bass with macadamia mixture and cook everything in the oven till the
crust becomes brown.
9. Serve with a topping of the mango cream sauce.

Creamy Mango Glazed Sea Bass 33

MANGO
Relish 101
Prep Time: 15 mins
Total Time: 30 mins

Servings per Recipe: 4

Calories 63 kcal
Fat 1.4 g
Carbohydrates 13.7g
Protein 0.7 g
Cholesterol 0 mg
Sodium 149 mg

Ingredients
1 mango - peeled, seeded and diced 1 lime, juiced
1 tsp extra virgin olive oil 1/4 tsp salt
1/2 red bell pepper, chopped 1 pinch cracked black pepper
2 green onion, thinly sliced 1 tsp honey
1 tbsp chopped cilantro
Directions
1. In a bowl, mix together all the ingredients.
2. Serve immediately or this relish can be served chilled.

36 Mango Relish 101

Quesadillas Prep Time: 10 mins

Martinique Total Time: 30 mins

Servings per Recipe: 6

Calories 503 kcal
Fat 24.2 g
Carbohydrates 49.2g
Protein 23.2 g
Cholesterol 39 mg
Sodium 1421 mg

Ingredients
1 (15 oz.) can black beans, drained 1 (6 oz.) package seasoned chicken-style
1 tbsp vegetable oil vegetarian strips
1/2 onion, chopped 6 (10 inch) flour tortillas
1 red bell pepper, chopped 1 (8 oz.) package shredded Cheddar cheese
1 tsp chili powder 1 C. arugula leaves
1 pinch cayenne pepper 1 (4 oz.) jar jalapeno pepper rings
1 pinch dried oregano 1 (8 oz.) jar salsa
1 pinch dried basil
1 mango - peeled, seeded and diced

Directions
1. In a pan, add the beans on medium heat and cook for about 5 minutes.
2. With a potato masher, mash them partially. Reduce the heat to very low to keep warm
till serving.
3. In a large skillet, heat the oil on medium heat and sauté the onion and bell pepper, herbs,
cayenne pepper and chili powder till vegetables become tender.
4. Stir in the vegetarian strips and mango and cook for about 2 minutes.
5. Meanwhile heat another skillet on medium heat and cook the tortillas, one at a time and
cook for about 2 minutes per side.
6. Arrange the tortillas onto smooth surface and top with the beans, followed by the mango
mixture, Cheddar cheese, arugula, and jalapenos.
7. Fold tortillas over the filling and serve with a topping of the salsa.

Quesadillas Martinique 37
WEST INDIAN
Inspired
Prep Time: 20 mins
Total Time: 20 mins

Guacamole Servings per Recipe: 8

Calories 198 kcal
Fat 14.9 g
Cholesterol 19g
Sodium 2.5 g
Carbohydrates 0 mg
Protein 49 mg

Ingredients
2 tbsp minced white onion 4 ripe avocados, peeled and pitted
2 limes, juiced 1/4 C. chopped fresh cilantro
2 serrano chili peppers 1 large mango - peeled, seeded, and
2 limes, juiced chopped
sea salt to taste
Directions
1. In a bowl, mix together the juice of the 2 limes and onion and keep aside for about 1 hour.
2. Strain well and squeezes to remove the extra juice, then keep aside.
3. In a food processor, add the juice of the 2 limes, Serrano Chili and salt and pulse till
chopped finely.
4. Add the avocado and pulse till smooth.
5. Transfer the mixture into a serving bowl.
6. Add the onion, mango and cilantro and stir to combine.
7. Serve immediately.

38 West Indian Inspired Guacamole

May Prep Time: 20 mins

Pen Ceviche Total Time: 1 hr 20 mins

Servings per Recipe: 6

Calories 80 kcal
Fat 0.4 g
Cholesterol 20.1g
Sodium 1.4 g
Carbohydrates 0 mg
Protein 7 mg

Ingredients
3 mangos - peeled, seeded, and diced 1/2 bunch fresh cilantro, minced
1 yellow onion, diced 2 limes, juiced (with pulp)
1 green bell pepper, diced
1 red bell pepper, diced
3 jalapeno peppers, minced
Directions
1. In a bowl, mix together all the ingredients.
2. Refrigerate, covered for about 1 hour.

May Pen Ceviche 39

HOW TO MAKE
a Mango Pie
Prep Time: 20 mins
Total Time: 1 hr 20 mins

Servings per Recipe: 8

Calories 549 kcal
Fat 22.6 g
Carbohydrates 86.6g
Protein 4.7 g
Cholesterol 15 mg
Sodium 371 mg

Ingredients
8 extra green mangoes, peeled, seeded, 1/2 tsp ground nutmeg
and sliced 1 (15 oz.) package prepared double pie
1 tbsp lime juice crust
1 C. white sugar 1/4 C. butter
1/3 C. all-purpose flour
1/4 tsp salt

Directions
1. Set your oven to 350 degrees F before doing anything else.
2. In a bowl, add the mangoes and lime juice and toss to coat well.
3. In another bowl, mix together the flour, sugar, nutmeg and salt.
4. In the bottom of the pie shell, place the sugar mixture and the sliced mangoes in several
layers.
5. Place the butter on the top in the shape of the dots and top with the other half of the pie
crust.
6. With a fork, prick the top and cook everything in the oven for about 1 hour.

40 How to Make a Mango Pie

Monica’s Prep Time: 10 mins

Mango Glaze Total Time: 25 mins

Servings per Recipe: 4

Calories 120 kcal
Fat 3.2 g
Carbohydrates 24.6g
Protein 0.7 g
Cholesterol 8 mg
Sodium 24 mg

Ingredients
3 C. mangos, peeled, seeded and chopped 3 tbsp water
1 tbsp butter
1 tbsp brown sugar
1 tsp lemon juice
1 tsp orange juice
Directions
1. In a pan, add all the ingredients on medium heat and cook stirring till the mixture
becomes thick.
2. Remove everything from the heat and serve.

Monica’s Mango Glaze 41

3-INGREDIENT
Mango Juice
Prep Time: 10 mins
Total Time: 10 mins

Servings per Recipe: 2

Calories 226 kcal
Fat 0.9 g
Cholesterol 61.3g
Sodium 1.9 g
Carbohydrates 0 mg
Protein 7 mg

Ingredients
2 medium mangos, peeled and sliced
2 peeled limes
2 apples, cored and quartered

Directions
1. In a juicer, add all the ingredients and process according to manufacturer's directions.
2. Serve over the ice cubes.

42 3-Ingredient Mango Juice

Island Prep Time: 20 mins

Gazpacho Total Time: 20 mins

Servings per Recipe: 6

Calories 147 kcal
Fat 5g
Cholesterol 26.2g
Sodium 1.6 g
Carbohydrates 0 mg
Protein 5 mg

Ingredients
2 C. 1/4-inch-diced fresh mangoes 2 medium garlic cloves, minced
2 C. orange juice 1 small jalapeno pepper, seeded and minced
2 tbsp extra-virgin olive oil 3 tbsp fresh lime juice
1 seedless cucumber, cut into 1/4-inch 2 tbsp chopped fresh parsley
dice Salt and freshly ground black pepper
1 small red bell pepper, seeded and cut
into 1/4-inch dice
1 small onion, cut into 1/4-inch dice
Directions
1. In a blender, add the mangoes, oil and orange juice and pulse till pureed.
2. Transfer the mango puree in a bowl with the remaining all ingredients and mix well.
3. Refrigerate till serving.

Island Gazpacho 43
2-INGREDIENT
Mango Mousse
Prep Time: 15 mins
Total Time: 3 hrs 15 mins

Servings per Recipe: 4

Calories 232 kcal
Fat 22.1 g
Cholesterol 8.7g
Sodium 1.4 g
Carbohydrates 82 mg
Protein 23 mg

Ingredients
1 C. heavy whipping cream
1 C. mango, pureed
Directions
1. In a glass bowl, add the cream and beat till stiff peaks form.
2. The whipped cream will form sharp peaks by lifting the beater straight up.
3. Fold in the mango puree and transfer into serving glasses.
4. Refrigerate to chill for about 3 hours.

44 2-Ingredient Mango Mousse

Mango Prep Time: 20 mins

Bars Total Time: 1 hr 15 mins

Servings per Recipe: 12

Calories 277 kcal
Fat 12.1 g
Carbohydrates 40.2g
Protein 3.6 g
Cholesterol 51 mg
Sodium 141 mg

Ingredients
3/4 C. chopped dried mango 1/2 tsp baking powder
1 C. all-purpose flour 1/4 tsp lemon extract
1/4 C. confectioners' sugar 1/4 tsp salt
1/2 C. butter confectioners' sugar for dusting
1 C. packed brown sugar
1/3 C. all-purpose flour
2 eggs, beaten
1/2 C. chopped mixed nuts
Directions
1. Set your oven to 350 degrees F before doing anything else and line a 9x9-inch baking
pan with wax paper.
2. In a medium pan, add the mango and enough water to cover on low heat and cook for
about 15 minutes.
3. Remove everything from the heat and drain, then keep aside.
4. In a large bowl, mix together 1 C. of the flour and 1/4 C. of the confectioners' sugar.
With a pastry cutter, cut the butter and mix till a coarse crumbs form. Place the mixture
into the prepared baking pan to make a crust. Cook everything in the oven for about 10
minutes.
5. In a bowl, add the mango, eggs, mixed nuts, brown sugar, 1/3 C. of the flour, baking
powder, lemon extract and salt and mix till well combined. Transfer the mixture over the
prepared crust evenly.
6. Cover, and cook everything in the oven for about 20 minutes.
7. Remove everything from the oven and keep aside to cool slightly.
8. Serve with a dusting of the confectioners' sugar.

Mango Bars 45
Another random document with
no related content on Scribd:
dwelt on Lanai, while Pele and
the younger sisters went on to
Hawaii. Pele and Hiiaka lived at
the volcano of Kilauea, but
nobody knew exactly where
Kaohelo settled on Hawaii. Yet
while so living she bore a son
named Kiha. When Kaohelo was
nearing death she said to her
son, “Should I die, do not bury
me at any other place, but take
my body to the very navel of
your grandmother, right on top of
Kilauea; then bury me there.”
When Kaohelo died her son took
her dead body: that is the
creeping part as well as the
bush-plant part. The flesh
became the creeping vine and
the bones became the bush-
plant. Pele retained Kaohelo’s
head, which became the
smouldering fire in the volcano;
the rest of the body was thrown
over 21 to Haleakala, Maui, and to
salty Kealia, Oahu; some of it
was thrown on Kauai, and some
of it was left on Hawaii.
When Malulani, living on Lanai,
heard of the death of their
youngest sister, she came over
to get her, thinking that Pele
Lanai kahi i noho ai o Malulani, o
Pele hoi a me na pokii iho i koe
ma Hawaii. O Pele nae a me
Hiiaka ma ka lua o Pele i Kilauea
ko laua wahi i noho ai, o ko
Kaohelo wahi i noho ai ma
Hawaii, aole i maopopo. I ko ia
nei noho ana nae, ua hanau no
kana keiki o Kiha ka inoa. Ia laua
nei e noho ana a kokoke e make
o Kaohelo, kauoha ’ku ia i kana
keiki: “I noho kaua a i make au,
mai kanu oe ia’u ma kahi-e, e
lawe oe i kuu kino a ka piko
ponoi o ko kupunawahine iluna
pono o Kilauea, malaila au e
waiho ai.” Ia noho ana o laua nei
a make iho ’la o ua o Kaohelo,
lawe aku la ke keiki i na kino
kupapau o ka makuahine, oia
hoi ka ohelopapa a me ka ohelo
laau; o ka ohelopapa nae ka ia,
o ka ohelo laau oia na iwi. O ke
poo nae o Kaohelo ka Pele mea
i malama’i, a oia ka Pele e a nei,
a o ka nui o ke kino, kiola ia ma
Haleakala, i Maui, a ma Kealia
paakai, i Oahu, a ma Kauai
kekahi, a ma Hawaii iho no hoi. I
ka noho ana hoi o Malulani ma
Lanai a lohe i ka make o ko
lakou pokii, o ke kii no ia me ka
manao, aole i malama ia e Pele,
hadn’t kept her; when she
arrived she did not find her
whole body. It was scattered and
lost over the ground, and it was
sprouting and growing from the
soil. She commenced to gather
and bundle it, thinking that that
was all, as she wanted to care
for it. But some time after, as she
went back to Lanai, she saw
Kaohelo’s body strung and worn
as leis by the people; and
because she loved her youngest
sister very much she hung
herself.
Kaohelo is one of the gods 22 of
Pele even unto this day. Malulani
and Kaohelo [578]died and left
Pele and Hiiaka. While they were
living together, and because
Pele continued the fire whereby
Hiiaka could not get enough
sleep, she (Hiiaka) said to her
older sister, “Why do you kindle
the fire? I can’t get enough sleep
on account of my back being
heated by the fire. It is better that
we let our younger sister go, and
let her find a place of residence.”
So Pele then let Kaohelo go.
She went along until she arrived
in Koolau, 23 Oahu; Heeia 24 was
i ka hiki ana’ku, aole nae i loaa
okoa kona kino, oiai, ua lele liilii
a nalowale iloko o ka lepo, a e
kupu ae ana e ulu mai ka lepo
ae; o ko ia nei ohi no ia a puolo
me ka manao ua pau loa, a lawe
la hoi e malama. Aka, i ko ia nei
hoi ana a Lanai, noho keia a
mahope, ike aku keia i ke kino o
Kaohelo, ua kui ia mai e na
kanaka i lei a no ka nui loa mai o
ke aloha i kona hanau muli, o ke
kaawe no ia a make.
O Kaohelo no hoi, oia kekahi
akua o Pele a hiki i keia wa.
Make iho ’la hoi o [579]Malulani
laua me Kaohelo, koe ihola o
Pele me Hiiaka. I ka noho ana o
laua nei, a no ka ho-a mau o
Pele i ke ahi, aole hoi he ana o
ka hiamoe o Hiiaka, olelo aku ia i
kona hanau mua: “Heaha hoi
keia ho-a au i ke ahi, aole ka e
ana ka hiamoe i ka ka mea o ka
wela o ke kua i ke ahi, e aho e
hookuu ae i ka pokii o kaua, a
nana no hoi e imi aku kona wahi
e noho ai.” Ia wa o ka hookuu
aku la no ia o Pele ia Kaohelo, o
ko ianei hele a ku la no ia a hiki
a good-looking man of that time
living there, but he had died.
When his soul saw her soul they
greeted each other as strangers
do, and he took her to his home;
passing the time pleasantly for a
few minutes, Heeia asked
Kaohelo, “Where are you
traveling to, and where did you
come from?” She replied, “Why,
Hawaii is our place of residence
with my elder sisters, but I died.
And because the back of my
elder sister, Hiiaka, was heated
with fire all the time, she told our
eldest sister to send me away,
and that is why I have been
traveling to find a place where I
might dwell.”
When Heeia heard these words
of love from Kaohelo he was
saddened, and his whole body
responded with sympathy and
love for this woman. So he
hastened to say, “Why not then
be my wife and let me be your
husband?” The idea was
pleasing to the beautiful queen
from the border of Kahiki, and
they lived as man and wife.
After they had lived for some
ma Koolau i Oahu, a o Heeia hoi
kekahi kanaka u-i oia kau e noho
ana malaila, ua make nae hoi. A
ike mai la hoi ko iala uhane i ko
ianei uhane, aloha malihini iho la
laua nei, a hookipa no hoi ma ka
hale, luana ihola hoi laua nei no
kekahi mau minute, a mahope,
ninau mai o Heeia ia Kaohelo: “E
hele ana i hea kau huakai, a mai
hea mai hoi oe i hele mai ai?”
Olelo aku keia: “Ka, o Hawaii ko
makou wahi noho me ko’u mau
kaikuaana, ua make nae hoi au,
a no ka wela loa o ke kua o kuu
kaikuaana opio, oia o Hiiaka i ke
ahi, olelo kela i ka hanau mua o
maua e hookuke ia’u, a oia kela
hele a’u e imi i wahi no’u e noho
ai.” A lohe o Heeia i keia mau
olelo a Kaohelo i ku i ke aloha
mokumokuahua a ka manao e
hookaulike iho ai, he mea-e ka
lele kupilikii o kona kino holo
okoa i ke aloha i keia wahine. O
kona olelo koke aku la noia: “E
aho hoi ha i wahine oe na’u a i
kane hoi au nau.” Ua maikai ia
manao i mua o ke queen oi
kelakela o Kukuluokahiki, a noho
a kane a wahine ihola laua nei.
Ia noho ana hoi o laua nei a
time there was born to them a
daughter, Waialani, a beautiful
and a good woman, better even
than her mother. After they had
lived together for three years,
she told her parents that she
would go and bring Malulani
from Lanai. This was agreeable
to the parents. As she went over
to Hawaii, Hiiaka said to Pele,
“Say, here comes our niece.”
Pele replied, “Whose niece is
she? Why should I accord her
recognition?” And this matter
became a source of serious
quarrel between the two. When
the niece arrived at the mouth of
the crater, at the place called
Akanikolea, and looked down,
she noticed her aunts quarreling.
And because Pele was very
angry she lighted the fire which
filled the crater. Hiiaka feared the
niece might die. So she went to
get her brother,
Ahuimaiapakanaloa, 25 living in
Nuumealani, the only one who
could appease Pele. When the
brother arrived the fire subsided.
Then the niece went down, and
when she noticed the banana 26
was ripe she reached out and
ate some. Thus she journeyed
mahope mai, hanau ihola ka
laua kaikamahine oia o Waialani,
he wahine u-i a maikai keia, ua
oi ae no hoi kona maikai mamua
o kona makuahine. Noho iho la
hoi lakou nei a hala na makahiki
ekolu, olelo aku keia i na makua
e kii ia Malulani ma Lanai. Ua
maikai no hoi ia mea i mua o na
makua. O ko ianei hele no ia a
hiki i Hawaii, olelo mai o Hiiaka
ia Pele: “E, ei ae ke kaikamahine
a kaua ke hele mai nei.” Olelo
aku o Pele: “Nawai auanei ia
kaikamahine, aole paha wau e
ike aku iaia?” a ua lilo loa ia mea
hoopaapaa loa mawaena o laua.
I ka hele ana ’ku o ke
kaikamahine a ma ka waha o ka
lua, o Akanikolea ka inoa oia
wahi, i alawa iho ka hana, e
hoopaapaa ana na makuahine.
A no ka nui ukiuki loa o Pele, e
ho-a ae ana kela i ke ahi, o ka
hele ia a piha ka lua, manao hoi
o Hiiaka o make ke
kaikamahine, o ke kii no ia i ke
kaikunane ia
Ahuimaiapakanaloa e noho ana i
Nuumealani, oia wale no ka mea
e oluolu ai o Pele. I ka hiki ana
mai o ua kaikunane nei, o ka emi
aku la no ia o ke ahi, a iho aku la
until she got down to the bottom,
the fire meanwhile receding until
it disappeared in the mouth of
Pele. And when Pele recognized
their niece, she said, “I thought
you would die, because I did not
recognize you, but I see your
younger aunt was correct in
telling me that you are our
niece.”
Then Pele again said to the
niece: “There is food above.”
The niece asked: “What kind of
food is it?” The aunt replied:
“There is ohelo; it must be ripe
now; that is what we are
eating.” 27 When the niece heard
this she went up and saw the
ripe ohelo; she grasped and
broke some. But when it was
broken, blood flowed forth like a
human being’s. She smelled it
and it was stinking, so she left it
and went down again. She said
to Pele, “I thought it was a good
thing you directed me to get, but
when I [580]broke it blood flowed
out, and when I smelt it, it was
stinking.” Pele replied, “Why, that
ua kaikamahine nei, a ike keia i
ka pala o ka maia, lalau aku la
no keia ai. Pela ka laua nei iho
ana a hiki ilalo. O ka emi loa aku
la no hoi ia o ke ahi a nalowale
iloko o ka waha o Pele. A ike o
Pele i ka lakou kaikamahine,
olelo aku la ia: “Ua manao au e
make ana oe no kuu
hoohewahewa ana ku nei, eia ka
ua pololei ka ko makuahine opio
i olelo mai nei ia’u, he
kaikamahine oe na makou.”
Ia wa, olelo aku o Pele i ke
kaikamahine: “E i ae no ka mea
ai i luna.” Ninau mai ke
kaikamahine: “Heaha ia mea
ai?” Olelo aku la ka makuahine:
“He ohelo, ua hele akula ia a
pala, o ka makou no hoi ia e ai
nei.” Ia lohe ana o ua
kaikamahine nei, o ka pii aku la
no ia a ike i ka pala o ka ohelo,
lalau aku la keia a hahai mai la. I
ka hai ana mai, o ke kahe mai la
no ia o ke koko e like me ko ke
kanaka; honi ae la keia, aole o
kana mai o ka pilau, o ko ia nei
haalele no ia a hoi ilalo. Olelo
aku la keia ia Pele: “Kai no hoi
he mea maikai kau i olelo mai
nei ia’u, i hahai aku nei kuu hana
is what we have been eating, but
to you it has changed.”
When Hiiaka heard what they
were talking about she said:
“Say, do not eat that thing,
because it is the body of your
mother; the ohelo which are
standing up are the bones, and
the creeping ohelo is the flesh.”
When Waialani heard this she
was sad and sorry because she
had eaten of the body of her
dear mother, so she said to Pele:
“I now vow and I tell you that I
will never recognize you until I
reach the grave.” That is a
Hawaiian way of separating in
anger, for one to vow not to
speak to the other until death;
the only way to rectify this is to
kill a pig 28 and fix the matter up,
then could they recognize each
other during life. If that is not
o [581]ke kahe mai no ia o ke
koko, i honi ae hoi, aole o kana
mai o ka pilau.” Olelo mai hoi o
Pele: “Ka, o ka makou no hoi ia
e ai nei, ia oe aku nei hoi ano-e.”
A lohe o Hiiaka no ka laua nei
mau olelo, pane mai la hoi ia:
“Ka, mai ai oe i kela mea, oiai, o
ke kino no ia o ko makuahine, o
ka ohelo e ku la i luna oia na iwi,
o ka ohelo nenee hoi oia ka i-o.”
A lohe o Waialani i keia mea, he
mea-e kona kaumaha a me ka
luuluu no kona ai ana i ke kino o
kona mama aloha, olelo aku la
keia ia Pele: “Ke hoohiki nei au
ia oe, aole au e ike ana ia oe a
hiki i ka lua kupapa’u.” Oia ka
hookaawale ana o ko Hawaii nei,
aole e kamailio kekahi i kekahi a
hiki i ka wa e make ai, aia wale
no a kalua ia ka puaa, a hana ia
a pau, alaila ike i ka wa e ola
ana, ina aole e hana ia kela mau
mea, aia wale no ka palena he
make, a he mea keia i maa ia
Hawaii nei mai ka wa kahiko mai
a hiki paha i keia wa. A mahope
iho, o ko laua nei hele mai la no
ia me Hiiaka a hiki i Lanai, o ko
ia nei kii no ia a ke kino kupapau
o Malulani, ua hele a popopo, o
done then they keep up this
enmity until death. This is
customary here in Hawaii; it has
been the custom from the olden
time to the present day.
After that, Hiiaka and she came
to Lanai; she went and got the
corpse of Malulani, which was
decomposed; they went back to
her parents’ place, where they all
wailed. Then they stayed there,
the women, the husband and the
daughter. After some days
Waialani made up small bundles
of the body of Malulani which
she scattered outside of Heeia, a
hill here and a hill there until the
place held many hills which are
standing even unto this day. And
because of the Flood, all these
hills were submerged, and
appeared as islets, and that is
why it is called the sharp coral of
Heeia; and it is there even to the
present time as most of you
know who have been to the
place.
While they were living, Heeia
took particular notice that
Hiiaka 29 was a very pretty
woman; she had lived at the
ko laua nei hoi no ia a hiki i kahi
o na makua, uwe iho la lakou nei
a pau, noho ihola lakou nei na
wahine, ke kane a me ke
kaikamahine.
A hala kekahi mau la, o ka puolo
liilii no ia o ua o Waialani i ke
kino o Malulani a paa, hoolei liilii
keia mawaho aku o Heeia, ku
aku ana he puu, ku aku ana he
puu a kinikini loa lakou e ku la a
hiki i keia wa. A no ka hiki ana
mai hoi o ke kai a Kahinalii, uhi
paa ia iho la ua mau puu liilii nei
a ano mokumoku i ka nana’ku, a
nolaila i kapaia’i o ko-a
mokumoku o Heeia a hiki mai i
keia la, a ua ike ka hapa nui o
kakou i ka hele ana ma ia wahi.
Noho ihola hoi lakou nei, a no ka
lanakila loa o ka manao o Heeia
i ka ike aku ia Hiiaka i ka wahine
oi kelakela o ka maikai, ua noho
crater of Kilauea until she
became like a wonderful
blossom of the mountain; Heeia
made up his mind to make
Hiiaka his own, which desire was
reciprocated. They became
husband and wife and lived as
peacefully as the still water of
Hauola. But poor Kaohelo was
sad at heart because the
Puulena 30 (the cold wind of
Kilauea) had gone on to Hilo,
gone on to find a mate for it with
which to ease its journey during
that long travel; she had been
left behind by the son of the
shadowy precipices 31 of Koolau.
Because Kaohelo loved her
husband very dearly she hanged
herself, and thus endeth the
story of Kaohelo. That is the
story of how Kaohelo came from
Kahiki and was spread about
here in Hawaii.
how it was found
indigenous in hawaii.
The parents were of Kauai,
Maunakepa being the father and
Hooleia the mother. They lived
together until a daughter was
wale kela i ka lua o Kilauea a
nohenohea pua i ka wao, o ka pii
mai la no ia o ka manao kuko ino
iloko ona e launa kino me
Hiiaka, a ua hooko ia no nae
kona manao. A noho a kane a
wahine ihola laua nei me he wai
la e lana malie ana i Hauola. O
Kaohelo hoi, aole o kana mai ka
lauwili pono ole o ka manao,
oiai, ua hala ka puulena aia i
Hilo, ua imi aku la i hoa kakele
nona e la-i ai ma ia kahua loa,
ua keku kahi ia iho nae e ke
keiki o na pali hauliuli o Koolau.
No ka nui loa o ke aloha o
Kaohelo i ke kane, kaawe ihola
ia a make, a o ka make loa ana
ia o Kaohelo ma keia moolelo.
Oia ihola na mea a pau e pili ana
no ko Kaohelo hele ana mai mai
Kahiki mai a laha’i ma Hawaii
nei.
o kona loaa ana no ma
hawaii nei.
No Kauai na makua, o
Manuakepa ka makuakane, o
Hooleia ka makuahine. Noho
ihola hoi laua nei a hanau mai la
born to them. They called her
Kaoheloula. 32 The father’s name,
however, is a famous name even
unto this day, and it frequently
occurs in songs, such as this:
The moss peoples the barren
lands of Maunakepa:
Spattering thereon is the rain
from Hanalei, etc.
While living there the daughter
was taken sick; the parents went
about looking [582]for a kahuna to
cure her illness. They found the
kahuna, Kumakaohuohu, 33 and
they asked him for medicine:
“Say, please give us some
medicine for our daughter,
because she is very ill.” The
kahuna replied: “You two can not
get my medicine until you have
given me something as a
sacrifice for my sacred medicine,
then would your daughter be
cured.” So they got the daughter,
and had the medicine applied to
her, thinking that that would cure
the child; but it did not. What the
lying kahuna did killed her.
ka laua nei kaikamahine,
kapa’ku la laua i kona inoa o
Kaoheloula. O ka inoa nae o ka
makuakane, he inoa kaulana loa
ia a hiki i keia wa, a ua paa no
hoi i ka haku ia i ke mele, nona
hoi keia:
Ka limu kaha kanaka o
Manuakepa,
Kapekupeku i luna ka ua o
Hanalei, a pela ku.
Noho iho la lakou nei, a loohia
ua kaikamahine nei i ka ma-i,
huli hele aku la [583]na makua i
kahuna nana e lapaau ka ma-i,
loaa iho la hoi ia laua nei keia
wahi kahuna o Kumakaohuohu,
nonoi aku la laua nei i laau. “E, e
oluolu paha oe e haawi mai i
laau no ke kaikamahine a maua,
oiai, ke waiho la ia i ka ma-i,”
olelo mai hoi ua wahi kahuna
nei: “Aole e loaa kuu laau ia
olua, aia a haawi mai olua i
kekahi mea e mohai ai i kuu laau
kapu, alaila, ola ke kaikamahine
a olua.” O ke kii ia’ku la no ia ua
kaikamahine nei a hoomoe ia i
ua laau nei, me ka manao hoi o
na makua e ola ’na, eia ka aole,
ua hana ia e kela wahi kahuna
When the daughter died she
grew right into this ohelo plant,
and it was thrown here and there
until it grew all over Hawaii. That
is how the ohelo was derived; it
started from Kauai.
Another version is this: There
were two women; one had sore
eyes and one was lame.
Because they were continually
being reviled they felt ashamed,
and they killed each other. These
women when living, used to play
a game whereby pebbles were
thrown up; two pebbles, three
pebbles, etc.; and while throwing
up the pebbles, a chant would be
recited, thus:
Seize, seize the ohelo, food of
the birds,
The food chased about in the
wilds of Puna, etc.
After these women were killed
the red-eyed woman became the
red ohelo, and the lame woman
became the creeping ohelo.
hoopunipuni a make. I ka make
ana oua kaikamahine nei, o ka
ulu ae la no ia iluna o ua laau
nei, a kiola liilii ia ma kela a me
keia wahi a laha ma Hawaii nei a
puni. Oia ihola ke kumu i loaa
mai ai ka ohelo, mai Kauai kahi i
hoomaka ia ai.
O kekahi hoi, he mau wahine ka
keia, he wahine makole kekahi,
a he wahine haneenee kekahi,
no ka hailiili mau ia, hilahila ihola
laua, a pepehi laua ia laua iho a
make. O ka hana a keia mau
wahine, o ka hooleilei pohaku,
elua pohaku, ekolu a pela ’ku, he
mea hana ia hoi me ke mele, aia
i ka wa e kiola ’i i ka pohaku i
luna, oia ka wa e puana ’i i ka
mele penei:
Puili puili ohelo ai a ka manu,
Ke ai holoholo la i ka uka o
Puna, a pela ku.
A make laua nei, lilo ae la ka
wahine makole i ohelo ula, o ka
wahine haneenee hoi, lilo iho la i
ohelo papa. Oia ihola kahi mea i
hahai ia mai ia’u, malia he mana
This is what has been told me; it
may be that others have
something more concerning this
subject of the ohelo.
Jos. K. Kahele Jr.
INDIGENOUS CANES
OF HAWAII.
In the olden time the sugar-
canes were different; they were
not like the sugar-canes which
we now see. Therefore, the
subject of our inquiry concerns
the indigenous canes 34 of
Hawaii. We had better consider
the names of these canes, the
reasons for assigning these
names to the different varieties
of canes, and the explanations
relating to them. Here are the
names of the old canes of
Hawaii nei.
The first cane: the name of this
cane is Laukona. 35 There were
okoa ’ku ka kekahi e pili ana no
keia mea he ohelo.
Jos. K. Kahele Jr.
NO NA KO KAHIKO O
HAWAII NEI.
Iloko o ka wa kahiko, na ko he
ano okoa, aole i like me na ko a
kakou e ike nei i keia manawa.
Nolaila, ke ninau ia nei ma ka
kakou kumumanao, no na ko
kahiko o Hawaii nei.
E pono ia kakou e nana pu mai i
na inoa o keia mau ko; na kumu
i kapa ponoia ai na inoa o kela
ko keia ko, a me ko lakou
wehewehe ana. Eia na inoa o na
ko kahiko o Hawaii nei.
Ko Mua: Ka inoa o keia ko, he
Laukona. He mau kanaka elua,
two men, Piikea and Aulii. Piikea
asked Aulii: “What is the name of
this cane?” Aulii gave his name:
“The name of this cane is
Laukona; its leaf has long white
stripes; that is why it is called
Laukona.” Piikea disagreed with
him on that name. He said its
name was Pumaia. They
quarreled a great deal over the
name of this cane, and Aulii won.
The second cane: the name of
this cane is Papaa, 36 so given
because of a certain land being
called Kopapaa, and this was
derived from hoopaapaa
(quarreling). This cane is of a
dark color when young, and
when it is ripe the dark color
changes to red; its rind is hard
when the cane is eaten. [584]
The third cane: this cane is
named Manulele. 37 The
characteristics of this cane are: it
is white and green striped, and
has long joints. The reason for
calling it Manulele is because of
a man with a woman. They lived
peaceably as husband and wife,
o Piikea kekahi a o Aulii kekahi.
Ua ninau aku o Piikea ia Aulii:
“Heaha la ka inoa o keia ko?”
Hai mai o Aulii i kana inoa: “O ka
inoa o keia ko he ko Laukona; o
kona lau he lau kahakaha loloa
keokeo; oia ka mea i kapaia ai
he Laukona.” Ua hoole mai o
Piikea ia inoa. Ua olelo mai ia i
kana inoa: “He ko pumaia,” a ua
nui ko laua hoopaapaa ana no
ka inoa oia ko, a ua ko ko Aulii
manao.
Ko Alua: Ka inoa o keia ko, he
Papaa, mamuli o ke kapaia ana
o kekahi aina o Kopapaa ka
inoa; no ka hoopaapaa ka mea i
kapaia ai o ia inoa. O keia ko, he
ano eleele i ka wa opiopio; a hiki
i kona wa e oo loa ai, alaila lilo
ae ia eleele i ulaula; he oolea
nae kona apuupuu ke ai aku.
[585]
Ko Akolu: Ka inoa o keia ko, he
Manulele; ke ano o keia ko, he
onionio keokeo, he loloa koi nei
aina ke ai ia; ke kumu i kapaia ai
kona inoa he Manulele no kekahi
kane me kekahi wahine. I ko
laua wa e noho pu ana, he kane
a he wahine, a mahope o ko
but after some time there grew
up in one of them the desire to
go astray, thus bringing about
discord, and the husband or
perhaps the wife is taken by
another. The one remaining
would still be very much in love,
trying in various ways to occupy
his mind, thinking this affection
would soon pass away; but no, it
would not cease. Then after a
while some one who knows how
to intensify love is heard of and
is sent for, and upon arrival this
kahuna would ask, “What ails
you?” The man would respond,
“The love of wife, that is why I
am ailing; I do not desire food; I
was fond of food and fish when
living with my wife, but at this
time we are contending together,
I do not care for food.” The
kahuna would say, “That is a
sickness easily cured if I should
treat you.” Then the sick man
would say, “Suppose then you
treat me.” “All right,” the kahuna
would say. Then he would get
this cane, that is, the Manulele,
and would explain as follows:
“This cane is Manulele (flying
bird); her love will fly to you, she
will cease her wanderings until
laua noho ana me ka maluhia,
ulu mai la iloko o kekahi o laua
ka hana kolohe, a loaa ia laua ke
kuee, a lilo aku la ke kane, a i
ole ia, o ka wahine paha i ka
mea e, ke noho ala kekahi me
ke aloha, ke au la io ia nei, me
ka manao o ka pau koke ae la o
keia mea he aloha; eia ka, aole
e pau ana; a mahope, lohe ia
aku la kekahi mea akamai i ka
hana aloha, kii ia aku la a hiki
mai la, ninau mai la ua kahuna
nei: “Heaha kou mai?” Hai aku la
ua kanaka nei: “He aloha
wahine, oia ko’u mea e mai nei,
aohe o’u ono aku i ka ai; ka mea
ono keia o ka ai a me ka ia i ka
wa e noho a kane a wahine ana,
aka iloko o keia wa a kaua e
kuka pu nei, pau mai ka ono o
ka ai ia’u.” Pane mai ke kahuna:
“He mai ola wale no kena la, ina
na’u oe e hana.” Olelo aku ua
kanaka nei: “E hana mai hoi ha
oe ia’u.” “Ae,” wahi a ke kahuna.
Alaila kii ia aku la ua ko nei, oia
hoi, he Manulele, a wehewehe
iho la ua kahuna nei penei: “Ke
ano o keia ko he Manulele; e lele
mai ana kona aloha a pili me oe,
aliala, pau kona lalau a hiki i ko
you two are parted by death.”
That is the name of this cane,
Manulele.
The fourth cane: the name of this
cane is Honuaula, 38 the
explanations pertaining to it are
somewhat like the Manulele’s;
this cane is also used for love-
making. When this cane is
eaten, it has tough peeling.
The fifth cane: Akoki 39 is the
name of this cane; it is a dark
cane, and has red leaves; it is
insipid when being eaten; it is
not like those canes mentioned
above. The characteristics of this
cane I do not know, because
they are not clear in my mind.
The sixth cane: this cane is
called Opukea. 40 This cane was
discovered by a famous man of
olden times. He hunted for it until
he located it at Laupahoehoe,
and when he found it he noted it
was Opukea cane; later he went
and asked Liliha the name of this
cane, and he was told the same
name which he had already
given it. When it is eaten the
olua wa e make ai.” Oia iho la ka
inoa o keia ko, he Manulele.
Ko Aha: Ka inoa o keia ko he
Honuaula, ua ane like no ko i nei
wehewehe ana me ko ka
Manulele; he ko hana aloha no
keia. O ko i nei ai ana he uaua
ka aina.
Ko Elima: He Akoki ka inoa o
keia ko; he ko eleele keia, he
ulaula kona lau, he hukahukai ka
ai ana, aole i like me ka ai ana o
kela mau ko i hoikeia ae la
maluna; o ka wehewehe ana
nae o keia ko, aole i loaa ia’u,
nokamea he pohihihi waleia i
ko’u noonoo.
Ko Eono: He Opukea ka inoa o
keia ko; ua loaa keia ko i kekahi
kanaka kaulana o ka wa kahiko,
ma o kona imi nui ana a loaa iaia
ma Laupahoehoe; a i kona nana
ana, ua ike oia he ko Opukea.
Mahope, hele oia e ninau ia
Liliha i ka inoa o keia ko, a haiia
mai no e like me kana ike mua.
O ka ai ana o keia ko, he
trash is brittle; the cane,
however, is white in appearance.
The seventh cane: this cane is
called the Uleohiu. 41 This cane
was discovered by Kulua and
Paiaalani. While Kulua was lying
very sick with chills and with
sores covering his body,
Paiaalani came to him and
asked, “Why are you lying in the
house these days and not going
out?” Kulua answered him, “I am
sick indeed!” The other asked,
“What is your sickness?” “Sores
and chills,” answered the sick
person. “That disease is easily
cured if you will get that cane
called Uleohiu; boil it in hot
water, drink some, rub some on
your skin, and you will be cured.”
It is insipid when eaten, and is
also soft.
The eighth cane: the Palaniula; 42
that is, the name is Palani hao if
I am not mistaken. I do not know
the explanation of how this cane
obtained this name. But the cane
is red; it is soft when eaten,
somewhat like the eating of the
Opukea. [586]
pakepake koi nei aina, he
keokeo nae koi nei ano.
Ko Ehiku: He Uleohiu ka inoa o
keia ko; ua loaa keia ko ia Kulua
laua o Paiaalani. Iloko o ko
Kulua wa e noho ana iloko o ka
mai nui, he lia kona ili, he
puupuu kona kino, hele mai o
Paiaalani a ninau mai: “Heaha
keia au e pue nei i keia mau la
aohe oili hale?” Hai aku o Kulua
iaia: “He mai hoi paha ko’u.”
Olelo mai kela: “Heaha kou
mai?” “He puupuu, he lia ka ili,”
wahi a ke kanaka mai. “He mai
ola wale no kena la, ina e loaa
ana ia oe kela ko he Uleohiu; hoi
mai kupa i ka wai wela, a inu,
alaila, hamo i ko ili, o ko ola ae
no ia.” O ka ai ana o keia ko, he
hukahukai a he oweowe.
Ko Ewalu: He Palaniula, oia hoi,
he Palani hao ka inoa, ke ole au
e kuhihewa. Aole i loaa ia’u ka
wehewehe ana o na kumu i loaa
mai ai ka inoa o keia ko. Aka, o
kona ano, he ulaula; he
pakepake koi nei ai ana, ua ano
like me ko ka Opukea ai ana.
[587]
The ninth cane: the Ainakea; 43
the ones who obtained this cane
were Kuula and Kane; these two
had practiced sorcery on the
people of Honuaula and left their
bones bleaching in the sun. That
is why this cane was called
Ainakea, on account of the
rascality of these men. This cane
is red with long white stripes, but
its trash, and in eating it, is like
the Opukea, white; that is the
kind of cane this is.
The tenth cane: this cane is
called the Iliopua. 44 I do not
know why it was called by that
name, nor do I know anything at
all about this variety.
The eleventh cane: this cane is
called Malolo. 45 The reason this
cane was called by that name
was because of a woman who
bore a child; the placenta of the
child was taken and left under a
pandanus tree. The first name
given to this cane was Puahala,
but because this woman made
religious observance this cane
was called the Malolo. This is a
tough cane, so it has been said
Ko Eiwa: He Ainakea; o na mea
nana keia ko o Kuula ma laua o
Kane; no ko laua ai hamu ana i
na kanaka o Honuaula, a kuakea
ae la ka iwi i ka la. Oia ka mea i
kapaia ai ka inoa o keia ko
Ainakea, mamuli o ka hana a
kela mau kanaka kolohe. O ke
ano nae o keia ko, he ulaula
kahakaha loloa keokeo, oloko
nae o kona aina, ua like me ka ai
ana o ka Opukea ke keokeo, oia
iho la ke ano o keia ko.
Ko Umi: He Iliopua ka inoa o
keia ko; koi nei wehewehe ana i
na kumu i loaa mai ai kona inoa i
kapa pono ia ai, aole i maopopo
loa ia’u, nokamea, aole au i ike i
ke ano oia ko.
Ko Umikumamakahi: He ko
Malolo ka inoa o keia ko; ke
kumu i kapaia ai o ka inoa o keia
ko, pela no kekahi wahine i
hanau mai i kana keiki, a lawe ia
ka iewe o ua keiki la a pili malalo
o kekahi puhala. O ka inoa mua
nae o keia ko i kapaia ai he
Puhala; a no ka ailolo ana o ua
wahine la, ua kapaia ua ko la, he
Malolo. O ke ano o keia ko, he
uaua; pela ka oleloia mai e ka
by those who know, but I have
never seen it. It is also said that
this cane is used by bird
catchers as an offering on
snaring their first bird.
The twelfth cane: this is the
Aweoweo 46 cane. This cane was
discovered during the battle
between Kamehameha and
Kiwalao at Mokuaweoweo. On
account of the great number of
people and the many who were
dying they were hungry and
thirsty; so when Pohina
appeared with a bundle of cane
Kiwalao inquired, “What is the
name of that cane?” Pohina
replied, “This cane is called the
Ohia.” Kiwalao said, “You had
better call that cane the
Aweoweo.” That is the reason
this name was given. This kind
of cane is striped, somewhat like
some of the canes mentioned
above. These are the
explanations concerning these
canes which I have obtained.
relating to planting.
The method of planting these
poe ike. Aole nae au i ike i keia
ko. O kekahi mea i oleloia mai
ai, he ko ailolo ka keia na ka poe
kapili manu ke loaa ka manu
mua.
Ko Umikumamalua: He ko
Aweoweo keia; ua loaa keia ko
ma ke kaua ana o Kamehameha
me Kiwalao ma Mokuaweoaweo.
No ka nui o na kanaka, a me ka
nui o ka make, ua pololi lakou i
ka ai, a me ka make hoi i ka wai;
aka, i ka hele ana aku o Pohina
me ka pu-a ko, ninau mai o
Kiwalao: “Heaha ka inoa o keia
ko?” Hai mai o Pohina: “He Ohia
ka inoa o keia ko.” Olelo mai o
Kiwalao: “E aho e kapaia ka inoa
o keia ko he Aweoweo,” oia iho
la ka mea i kapaia ai ka inoa o
keia ko Aweoweo. O ko ia nei
ano, he onionio no, ua like no
me na ko i haiia ae nei. Oia iho
la na wehewehe ana o keia mau
ko i loaa ia’u.
no ke kanu ana.
O ke kanu ana o keia mau ko,
canes is not like that we see at
this time; it was entirely different.
Some of the oo’s 47 of that time
were made from the wood of the
pandanus tree; this oo was taken
from Kahalaoaka 48 where the
screw-pines were plentiful;
another [kind of] oo was made
from Aalii; 49 this was gotten from
Kahikinui 50 where the aalii was
plentiful; and there were many
other kinds of oo. When these
oo’s were obtained, they were
taken home and shaped; the
cutting instruments used at that
time were adzes, as we have
already heard the explanations
of those things.
When these canes were first
taken to be planted a hole was
dug, but not as is done today.
When planting at that time the
dirt was simply brushed aside
from the spot where you wished
to plant the cane, and the seed
was pushed in. That was the
way [588]of planting in the olden
time. Perhaps there were other
ways, but this is the way of
planting which I have learned.
Perhaps there are many other
aole i like me ko keia manawa a
kakou e ike nei; he okoa loa no
ka kanu ana. O ka oo oia wa, he
puhala kekahi; ua kii ia keia oo i
Kahalaoaka i kahi nui o ka
uluhala. O kekahi oo e kii ia ai,
he aalii; ua kii ia keia oo ma
Kahikinui i kahi nui o ke aalii; a
he nui aku no na oo. I ka loaa
ana o keia mau oo, hoi kalai. O
ke koi oia wa, he koi pohaku no,
ua like no me na wehewehe ae
nei mamua a kakou i lohe ai.
Aia i ka wa e lawe mua ia ai keia
mau ko e kanu, eliia ka lua, aole
nae i like me keia wa. Oia wa e
kanu ai he palepale wale ae no i
kahi au e makemake ai e kanu,
a [589]hou aku no ke ko, pela ke
kanu i ikeia iloko oia wa. Malia
paha he kanu okoa ae no hoi
kekahi; o ke kanu ae nei no ia i
loaa ia’u; he nui aku no paha na
mea i koe, na oukou no nae ia e
imi aku.
January 31, 1872.
things but it is for you to seek
them.
January 31, 1872.
D. K. Kamakea.
STORY OF THE
BAMBU.
The bambu 51 is one of the useful
plants of Hawaii nei, but it is not
like the other trees which we
have heretofore noted; it differs
materially. It is long, jointed, and
hollow inside; its leaves are long
and narrow like the leaves of the
foreign bambu which we see
here. This tree, however, does
not grow everywhere, like other
trees which propagate
themselves; it must be planted
by man. But some of you may
ask the question, “Where does
the bambu come from that man
may plant the same?” Therefore,
D. K. Kamakea.
MOOLELO NO KA OHE.
O ka ohe, oia kekahi o na laau
maikai o Hawaii nei, aole nae i
like kona ano me na laau a
kakou i ike iho nei, i ko lakou
mau moolelo mamua; aole no
hoi i like me kekahi mau laau e
ae; aka, o kona ano he loloa, a
he paukuku no hoi a he
hakahaka oloko, a o kona lau,
he liilii loloa, like me ka lau o ka
ohe Kahiki a kakou e ike nei;
aole nae he ulu wale mai o keia
laau ma na wahi a pau; e like me
na laau e ae ka ulu wale mai; aia
wale no ma ke kanu ia aku e na
kanaka; aka, e ninau iho paha
auanei kekahi o oukou, me ka
let us consider the source of the
bambu and its uses.
first: where the bambu
came from.
It is said that the bambu was
brought by Hina from Kahiki. The
sharpness of the bambu at that
time, strange to say, was on the
outside. There were two plants
that she brought over; the
bambu and a rush, and these
were planted by the side of the
door. When Maui, the grandson
of Hina, saw these plants
growing by the side of their door,
he went to pull them; but before
he could loosen them, his hands
were cut by the bambu; and
when his grandmother saw that
his hands were lacerated, she
turned the sharp edge of the
bambu inward. That is what we
see now, the sharp edge of the
bambu is inside; therefore it is
clear to us that Hina introduced
the bambu here in Hawaii.
olelo ana: “Nohea la i loaa mai ai
ka ohe, aia kanaka e kanu aku
ai?” nolaila, i mau kumu e
maopopo ai ia kakou, kahi i loaa
mai ai o ka ohe, e me kana mau
hana.
manao mua: kahi i loaa
mai ai ka ohe.
Ua olelo ia, mai a Hina mai i loaa
ai ka ohe, no Kahiki mai. O ka oi
nae o ka ohe ia wa, aia ka
mawaho. Elua nae keia mau
laau ana i lawe mai ai; oia hoi ka
ohe, a me ke ahuawa, a ua kanu
ia keia mau laau ma ka puka o
ka hale. A no ka ike ana o Maui,
ka moopuna a Hina, i ka ulu o
keia mau laau ma ka puka o ko
lakou hale, kii aku la ia a uhuki
ae la i keia mau laau; aole nae i
hemo, mokumoku e kona lima i
ka ohe; a ike kona
kupunawahine i ka mokumoku o
kona lima i ka ohe, hoihoi ae la
ka o ua o Hina i ka oi o ka ohe
maloko, a oia ka kakou e ike nei
i ka ohe i keia manawa; aia ka oi
maloko, nolaila, ua maopopo ia
kakou, mai a Hina i loaa mai ai
ka ohe ma Hawaii nei.