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Lomi Hō‘i‘o Salad

Kaulana Vares [Ka‘iwakīloumoku]
March 2013


1 bunch hōʻiʻo
5 tomatoes
1 sweet Maui onion
1 cup ʻōpae
½ cup sesame oil
ʻInamona to taste
Hawaiian salt to taste


Cut up the listed ingredients to bite-sized pieces in the order listed and mix in a large bowl.
Allow the mix to sit in refrigerator so that salt will dissolve. Serve chilled.

About Hōʻiʻo

Hōʻiʻo, also called pohole or fiddlehead fern, is a native fern that can be found on Hawaiʻi, Maui, and Kauaʻi growing in the higher-altitude, shaded forests of the cool upland waterways. Often eaten with fresh water shrimp, the unfurling, edible fronds have a nutty flavor and make a delicious addition to any salad. Its rich, dark green shoots taste like a cross between asparagus and green bean with a little of the gelatinous texture of okra and can be used as a very tasty substitute for asparagus in a wide range of recipes. They are crisp, chewy and also nutritious with doses of vitamins B, C, and iron.

The Lomi Hōʻiʻo Salad was a smash hit as a part of a short demonstration that was hosted for KS staff during the fall 2012 opening festivities of Kaʻiwakīloumoku Hawaiian Cultural Center. Kaulana was responsible for the Papa Hoʻomākaukau ʻAi that debuted Spring 2013. 


photo credit: J. Harbottle

Hoio - kaulana teaching copy

photo credit: Kaulana Vares

Kaulana Vares was one of two cultural resource teachers to pilot classes at Kaʻiwakīloumoku in Spring 2013.

Hoio 2

photo credit: M. Desperez

The scientific name for hōʻiʻo is Anthyrium Sandwhichianum, and its fronds can grow up to 5 feet long.

Hoio 3 by the stream

photo credit: F. McNeely

In the wild, hōʻiʻo grows well in moist forests and can often be found on the banks of a running stream.

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