Mmmmm, strawberries. While everyone associates Hawaii with pineapples, papayas, and other tropicals, in the higher elevations on the Big Island and Maui, local farmers are busily growing ridiculously luscious strawberries. They are pretty hard to find in supermarkets but a bunch of chefs around the islands have made them menu staples. I had this classic strawberry creation – marinated in Grand Marnier and topped with whipped cream and brown sugar, at the Hilton Waikoloa Village’s Malolo Lounge (which has scrumptious bar food). It was so delish I whimpered for more – and bought another one the next day. In fact, I’ve had very fresh local strawberries on the Mainland and, to my mind, the Hawaii varieties are better, more succulent, and more uniformly sweet. Maybe it’s something in the air. Times Supermarkets often in Honolulu often stock Kula strawberries from Upcountry Maui and a passel of high-end restaurants use them in deserts (Alan Wong’s, for one). Look for the Waimea strawberries on the Big Island at KTA markets and high-end eateries.

—Alex, 11/09/06