The original fruit and food products of Hawaii, which were found by the first discoverers are eleven. These are the taro; the banana; the breadfruit, the mountain apple, the coconut, the akala, the ohelo, the wild strawberry and the sugar kane... (from the Introduction)

{HISTORY}

While much more is written about Agnes Baldwin Alexander's lifelong work in the Baha'i faith than about her cookbook, How to Use Hawaiian Fruit (published in 1912) or the restaurant that she operated in Honolulu in the early part of the 20th century, it's not for lack of interesting recipes or content.  Reprinted several times throughout the 20th century, Agnes' native fruit cookbook was both a practical guide and an exotic culinary adventure depending on where your kitchen was located.

Born to missionary parents in Honolulu, Hawaii in 1875,  it would be several decades before Agnes embarked on religious pursuits that would take her around the globe and make her a celebrated pioneer of the Baha'i faith both in Hawaii and in Japan. In the interim,  Agnes grew up in Hawaii, operated a popular restaurant and published a cookbook celebrating the local fruit of her homeland and all its possibilities in the kitchen.

With tips on how to eat, peel, press, and preserve over 20 tropical fruits, her cookbook covered a variety of unique ways to enjoy the sweet bounty of the Pacific Islands beyond its raw and natural state. All the well-known fruits of Hawaii are included here (pineapple, coconut, mango, guava, and papaya) along with recipes for lesser-known, more hyper-local varieties like taro, ohelo, coffee, grapes, figs, Chinese orange, ohia, and breadfruit. 

Sure to inspire the desires of any wanderlust cook, this recipe book was straightforward when it was first printed in 1912 and remains in the same exact state in this edition published in 1974. A brief introduction of each fruit and its relation to Hawaii appears at the beginning of each chapter and then Agnes dives right in showcasing simple recipes at the top of each chapter and more complex ones following.

Serving suggestions and/ or plating recommendations also follow many recipes along with interesting techniques. For instance, mangoes are not peeled and chopped like they are today. Instead, Agnes recommends spearing each fruit with a fork like a lollypop and then peeling the skin with a knife working from top to bottom in long strips with one hand while holding the fork in the other hand.

Interesting recipes include Luau Soup, Roselle Marmalade, Candied Pommelo Peel, Pineapple Shortcake, Papaya Biscuits, Orange Custard, Mango Pie, Guava Whey and Cheese, Grape Ice Cream, Fig Souffle, Coffee Mousse, Banana Marmalade, Baked Banana Dumplings and Avocado Ice Cream. 

Additional photos of Agnes and avocados as they appeared in the early 1900s ae featured here for context and an extra dose of history.

Photo Agnes Alexander courtesy of yabaha.com

Photograph of an alligator pear (aka avocado) published in Riches and Marvels of Hawaii by John Stevens published in 1900

{SPECIAL FEATURES}

- 1974 Petroglyph Press paperback reprint of 1912 edition

- 73 pages

- Illustrated throughout by William D. Brooks

- Gift inscription on inside cover possibly written by the illustrator 

- The final chapter covers detailed instructions on how to create an authentic poi luncheon 

{CONDITION}

In wonderful vintage condition. This cookbook is very clean and bright and free of cooking spots and stains. The spine is tight and all pages are intact. The inside gift inscription written in pen reads...

Ruth & Dean... a wise man once said "keepth this book handyeth - for someday it might be famous"... a wiser man once said "surely you jest!" But I say #!@*&% "whatever" and enjoy this book. - Bill

{SIZE}

Measures 7.75" inches (length) x 5,5" inches (width) x .25" inches (thickness) and weighs 5 oz.