This book provides invaluable hints for bringing variety into the diet Some 300 recipes using 36 fruits grown in Hawaii are presented Their use will enable readers to increase the scope of foods served on their dinner table The book covers such little known tropical fruits as carambola ketambilla ohelo berry poha roselle and soursop as well as the more familiar banana guava mango and others for which many new uses tempting in their ingenuity and originality are presented Instructions are given for full course tropical meals such as the exotic curry and the malihini dinners including preparation of Hawaiian motif table settings The authors stress the sometimes surprising vitamin and other nutritive values of these foods papayas for instance rank higher than oranges as a source of vitamin A Dieters bored by run of the mill salads will find real delight in this collection The fruits discussed are becoming increasingly available in grocery stores and supermarkets and many are readily obtained as canned or frozen fruit juices The background history in Hawaii of each fruit is sketched in and a detailed description is included The book is illustrated with photographs and line drawings Useful canning freezing and jelly making instructions are included More than just a cookbook Fruits of Hawaii is a handy and practical guide to many tropical fruits and a true contribution to the literature on the subject