Kapalua's Pineapple Plantation

3,200 Acres of Maui Golf
Part 2

by Martha Hollis

Nahara is a fourth generation Japanese American whose first job in the fields, at the age of 14, was to anchor mulch film. His grandmother spoke only Japanese, while he only spoke English. Their communication was warmly made through smiles and food. She often made him bento, or to-go sticky rice balls with a small slice of Spam (Maui claims the highest per capita consumption of Spam in the world) wrapped in nori, or roasted seaweed. These were quick, easy, and non-delicate sushi. After earning a degree in Geography at the University of Hawaii Nahara eventually became the manager of the Honolua Plantation with 3,800 acres of 8,000 acres planted in pineapple.

The economic status of Hawaiians has changed so much in the last decades that the labor force is nsufficient to pick pineapples. Many seasonal laborers today are imported from Arizona. This is tough picking—very dusty, hot and humid—behind the giant conveyor belt. Heavy-duty clothing and gloves, scarcely typical beach attire, are the harvesters’ armors against the pineapple’s saw-toothed narrow leaves.

"Fresh fruit is very picky—it must taste good and have a good appearance," stated Nahara. These pineapples would be labeled with a purple and gold label and jetted to the Mainland from Maui. "Thumping is the best way to pick a ripe pineapple," claimed Nahara, "it must have a rich, hollow sound."

The pineapple field is adjacent to the magnificent Ritz-Carlton and the stunning green golf courses of Kapalua, Maui.

In this luxurious resort, Executive Chef, Patrick Callarec, originally from Provence, France celebrates the local backyard product by using only the sweetest fruit. One of his favorite uses is making a compote for accompanying fish or poultry. The hot chilies adds another flavor dimension to the sweet, tangy fruit while the fresh gingerroot complete the tropical notes.

Click on selected photos for expanded view.

Images copryrighted CGA