Also known as limu huluhuluwaena, limu pakeleawaʻa is dark, finely branched, and slippery to the touch. A favorite edible limu in Hawaiʻi, it is found in shallow coastal waters, including areas of Maui, and was traditionally chopped and lightly salted to bring out its distinctive flavor.
Limu pakeleawaʻa is said to have been one of Queen Liliʻuokalani’s favorite limu. Historical accounts tell of it being brought to Waikīkī in the late 1800s and planted near her seaside home.
Dark purple to blackish
Low intertidal to shallow subtidal areas, often on sand-covered rock and near freshwater springs
Slippery with finely branched stems
Dark purple to nearly black, finely branched, and slippery to the touch, limu pakeleawaʻa was traditionally considered a favorite edible limu in Hawaiʻi.
This limu grows in the low intertidal to shallow subtidal zone, often on rocks lightly covered by sand. It may also occur in patches near areas where freshwater springs flow into the ocean. On Maui, it has traditionally been found in places including Māʻalaea and Māla.
Limu pakeleawaʻa has long been gathered and prepared as food in Hawaiʻi. Individual plants growing in small groups were collected from shallow water, carefully washed, finely chopped, and lightly salted.
Chopping was an important part of its preparation because it helped release the limu’s flavor into the foods served with it. Before metal knives became available in Hawaiʻi, the fronds could be pounded with a smooth basalt stone.
Limu pakeleawaʻa is typically washed thoroughly, finely chopped, and lightly salted before being served. Its distinctive texture and flavor make it suitable for combining with vegetables, fish, tofu, and other foods.
Simple ways to enjoy the distinctive flavor and texture of limu pakeleawaʻa
A fresh, savory salad combining limu with tomato, Maui onion, shoyu and cider vinegar.
Soak the limu overnight, clean thoroughly, and chop into approximately 2-inch sections. Combine the limu with the tomato and onion. Mix the shoyu and vinegar and toss with the salad. Add a small amount of salad oil and season with salt and pepper to taste.
A bright, refreshing combination of limu and grapefruit with a lightly sweet and tangy dressing.
Wash the limu and chop into 2- to 3-inch sections. Cut the grapefruit into bite-sized pieces and combine with the limu. Mix the vinegar, salt, and sugar, then add to the limu and grapefruit. Stir together and serve chilled.
Savory pan-fried patties combining limu, tuna, tofu, mushrooms and onion.
If using dried mushrooms, soak them in water, drain, and finely chop. Squeeze excess water from the tofu and crumble it into a large mixing bowl. Add the remaining ingredients and mix thoroughly.
Form the mixture into patties or drop small spoonfuls into a well-greased frying pan. Cook until golden brown, turn, and cook the other side. Keep warm until ready to serve.
Yield: 8–12 patties.
Maui Ocean Center is expecting higher-than-usual attendance. Prices have been adjusted to reflect this increase. We recommend purchasing tickets in advance.
