A uniquely Hawaiian drink recipe is Pali Punch and it couldn’t possibly be easier or quicker to prepare and serve!

Ingredients:

• 3/4 cup of fresh-squeezed lemon juice
• 1 cup freshly squeezed orange juice
• 2 cans guava juice
• 1-1/2 cups of unsweetened pineapple juice
• 1/4 cup sugar
• 1 tablespoon grenadine syrup
• 2 liters of cold ginger ale
• Fresh pineapple chunks and lemon or lime wedges for garnish

Simply mix and stir until the sugar is fully dissolved. Serve garnished with fresh fruit!

INGREDIENTS
1 and 1/4 pound fresh ahi, cubed into bite-sized pieces
1/4 cup yellow onion, minced
1/4 cup green onion, sliced
3 tbsp. limu kohu, chopped (a soft, reddish-brown variety of seaweed, prized for its succulent flavor.)
1 tbsp. Inamona (the ground innards from roasted kukui nuts)
2 tsp. sesame oil

PREPARATION
Combine all ingredients. Mix well and chill.

INGREDIENTS
8 oz. salted salmon fillet
fresh tomatoes, peeled and diced
1 medium Maui onion or any mild onion (substitute 3-4 thinly sliced green onions)

PREPARATION
This is the most basic recipe for Lomi Lomi Salmon. Additional ingredients can be added based on personal taste. Wash hands thoroughly. Shred the salmon into small pieces with your hands. Add onions and tomatoes.
Massage this mixture with your hands until all ingredients are broken up and thoroughly mixed. Chill. (You can actually add 6-8 ice cubes and chill.)

If you can only find unsalted salmon, rub the salmon with rock or kosher salt and let stand overnight. Rinse thorougly and soak in cold water for at least one hour, changing the water several times. Also, lox can be substituted for fresh salmon if you cannot locate a salted salmon filet or do not wish to salt your own.

Salsa Ingredients:
1 Large firm-ripe banana
1 ts Oriental sesame oil
1/2 c Chopped golden raisins
2 tb Chopped fresh cilantro
1 ts Grated lemon peel
1 ts Japanese chili spice

* – cut into 6 equal portions (see cooking basics)

Instructions for preparing fish:
Pat fish with chopped cilantro and saute (see cooking basics). Set
fish on 6 warm plates; spoon salsa alongside. Add cilantro sprigs and
salt to taste.

Instructions for preparing Salsa:
1. Peel and halve lengthwise banana. In a nonstick 10-12″ frying pan
over high heat, brown banana well in sesame oil, about 8 minutes.

2. Chop banana. Mix with raisins, cilantro, lemon peel and Japanese
chili spice.