These huge leaves are about a foot and a half long, and they're a popular vegetable among Pacific islanders and some Asians. Many Western cooks steer clear of them, though, since they must be cooked for at least 45 minutes to an hour to rid them of calcium oxalate, a toxin that irritates the throat if swallowed. Substitutes: Chinese spinach (very close substitute) OR Swiss chard OR sorrel OR spinach OR mustard greens OR turnip greens (Discard the stems first. This may take longer to cook than callaloo.) OR collard greens OR meloukhia

If you've sampled poi at a Hawaiian luau, then you're already familiar with taro. Many people don't think much of poi, but taro can be served far more advantageously. It has an interesting, nutty flavor, and it's quite good in stews or soups, or deep-fat fried or roasted. In its raw state, it can be toxic and harsh on the skin, so wear gloves or oil your hands when handling it, and always cook it before serving it. Substitutes: malanga OR parsnip OR sweet potato OR yam OR new potatoes

Okinawan Sweet potato

This wonderful "tuber" was introduced to Okinawa around the 17th century from China. A number of varieties were planted, but no other variety became as popular as the purple tuber, also referred to as tumai kuru or beni imo (colored potato). The potato has a light, whitish skin with lavender flesh. Locally the potato is grown primarily on the Big Island by the same farmers that grow prized ginger. Another purple sweet potato variety grown on Molokai with red skin and a deep, dark purple interior is often confused with the Okinawan variety, but is more like the Filipino yam known as ube.

Hawaiian sea salt

This unrefined sea salt gets its pinkish-brown color from Hawaiian clay, called 'alaea, which is rich in iron oxide. The clay also imparts a subtle flavor to the salt. The salt is expensive, and hard to find on the mainland. Substitutes: French sea salt OR sea salt OR kosher salt

The 1633 edition of Gerard's Herbal called the plant Ananas pinias or the pine thistle: "the meat of this fruit is sweet and very pleasant of taste...there are certain small fibres in the meat thereof, which though they do not offend the mouth, yet hurt they the gums of such as too frequently feed thereof."

Although The Herbal had no medicinal uses for the pineapple, seafarers quickly recognized the fruit as beneficial. To cure or prevent scurvy, pineapple could be substituted when citrus fruit was not available. Because this bromeliad is so easy to propagate, it was planted on tropical islands worldwide to ensure a supply of the fruit for sailors.

The "hurt the gums" mentioned in The Herbal, is probably due to bromelain, a proteolytic enzyme. The enzyme is thought to have evolved as an antiherbivory mechanism. The presence of bromelain is why fresh pineapple cannot be used in gelatin; it hydrolyzes (breaks down) the protein.

The Herbal had no uses for pineapple, but modern medicine has. Bromelain appears to boost the effectiveness of drugs like vincristine. Bromelain is used to aid digestion in cases of pancreatic insufficiency. It helps clear bronchial passages in pneumonia or bronchitis sufferers. Bromelain is an anti-inflammatory used in surgery and sports injuries. A component, escharase, debrides burned or wounded skin tissue.

Bromelain is also used in industry. It digests gels so the silver can be recovered from photographic and x-ray films. It tenderizes meats and helps preserve bakery items and pre-cooked cereals. And bromelain chill-proofs beer preventing proteins from clouding when cold.

This aromatic fruit has a tart, tropical flavor. The red variety is more highly esteemed than sweeter purple variety or the more acidic yellow variety, which is so prevalent in the Hawaiian Islands. The seeds are small and edible, so leave them in if you like. Substitutes: guava OR pineapple (especially for juice) Equivalents: Pulp from 12 passionfruits will yield 1 cup of purée.

These bruise easily, so markets usually sell them while they're still hard and green. Allow them to ripen at room temperature until they become yellow and very aromatic, then either eat or refrigerate them. Don't peel them, just remove the seeds. Substitutes: pineapple OR strawberries. Equivalents: One guava yields about 1/2 cup pulp.

It's always a challenge to eat a mango. The pulp clings desperately to both peel and seed, and it usually turns into a mushy mess by the time you free it. Despite this, the mango is one of the most popular fruits in the world. It's sweet and juicy, and it has a wonderful, distinctive flavor. Select richly colored, firm mangoes, then let them ripen at home for a few days. Frozen mangoes are good substitutes for fresh. Substitutes: peaches OR nectarines OR papayas Equivalents: The pulp from one large mango will yield one cup of purée.