Photography by Barry FrankelAt the edible Hawaiian Islands test kitchen, we love the way cooking over fire can transform a meal. This summer, we reached out to a different farm on each of the Hawaiian Islands, selected a fruit or vegetable from that farm, and grilled them over a fire. Add an unlikely dipping sauce to go along with it, and you’ve got yourself an unforgettable pupu. In keeping with the themes of this issue – COOK, FIRE, and NO RECIPE – we improvised everything based on what we had in the fridge.Ho Farms produces baby tomatoes of all different sizes and colors. Stick them on a skewer and it’ll be less than two minutes till you’ve got a great pupu! We added za’atar, fresh mint, grilled lemon, olive oil, and smoked sea salt. A perfect little summer salad.
Course: Appetizer, Pupu, Side Dish
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