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4 Cups water
8 -10 Fresh lemon verbena leaves
1 Handful fresh mint leaves
1 12-oz can Hawaii’s Own Raspberry-Guava juice concentrate

In a 1-quart saucepan, bring 2 cups of water and lemon verbena to a boil; cover and simmer gently for two minutes. Add the mint. Cover and remove from heat. Let stand until cool. Mix frozen concentrate with remaining 2 cups of water in a pitcher. Add strained herbal infusion and mix well. Serve over ice, garnished with mint.

Serves 6 – 8.


Fill a half-gallon pitcher near the top with cold water.
Add 8-10 tea bags, with the tags removed (use plain black tea)
Let pitcher sit for a few hours. Over night is best.
Remove tea bags and add (1) 12 oz. can of your favorite
Hawaii’s Own frozen concentrate.
Mix and chill. Serve over ice.

Ms. Ramona Wu of Redwood City CA


Spoon into a large mug or glass,
½ can Hawaii’s Own Pineapple Starfruit – still frozen.
Pour 12 oz sparkling water (add more water for thin consistency, less for thick)
Stir until slightly slushy. Spoon into large mug or glass. Top with crushed ice. Enjoy !!


2 Tbsp cornstarch
½ Cup cold water
In saucepan, blend cornstarch and water with a wire whip until smooth. Add:
1 12 oz can of Hawaii’s Own concentrate (thawed) – any flavor
*Guava Strawberry blend is a favorite.

Heat (don’t boil) and simmer for 10 minutes. Stir often.
Pour over a stack of pancakes, French toast, or waffles. Enjoy.


Advance preparation: In a large bowl, combine
6 Cups apricot nectar,
4 Cups pineapple juice,
1 12 oz can Hawaii’s Own Passion Orange blend concentrate, thawed,
1 Cup lemon juice, and ½ cup sugar. Stir to dissolve sugar. Chill.

Before serving: Slowly add
2 32 oz bottles ginger ale, chilled; mix until blended. Add
2 pints pineapple sherbet in scoopfuls.
Makes 48 (4 oz) servings.


4 Cups fresh strawberries, hulled
2 3 oz packages strawberry flavored gelatin
2 Cups boiling water
1 12 oz can HAWAII’S OWN Frozen Guava Strawberry concentrate
2 32 oz bottles cranberry juice cocktail, chilled (8 cups)
6 Cups cold water
2 28 oz bottles ginger ale, chilled.

Put strawberries in blender container, cover and blend at low speed until fruit is pureed. Dissolve gelatin in boiling water. Stir in Guava Strawberry concentrate until melted. Add cranberry juice cocktail, cold water, and strawberry puree. Pour over ice in large punch bowl. Slowly pour in ginger ale. Makes about 60 (4 oz) servings.


1 12 oz can HAWAII’S OWN Passion Orange blend concentrate, thawed.
2/3 Cup light corn syrup
2 28 oz bottles ginger ale, chilled

Combine concentrate and syrup. Add ginger ale. Pour over ice in punch bowl. Garnish with orange slices and strawberries, if desired. Makes 20 (4 oz) servings.


1 Fifth champagne, chilled
¾ Cup brandy
½ Cup Cointreau or Curaçao
2 Cups sparkling mineral water or soda, chilled.
1 12 oz. Can HAWAII’S OWN Passion Orange blend,thawed.
Garnish: Large fresh strawberries, sliced.

Combine ingredients in a large punch bowl and float fresh strawberries on top. Ladle into punch cups or champagne glasses and garnish. Serves 16


1 12 oz can HAWAII’S OWN Passion Orange blend concentrate, thawed
1 Cup orange flavored liqueur
2 4/5 Qt. bottle champagne, chilled.
Mix ½ the concentrate and 3 cups water, freeze into ice cubes. At serving time, combine liqueur, remaining concentrate, and 2 cups water into 4 quart pitcher. Add Passion Orange blend. Slowly pour into champagne, stir gently. Makes about 16 (5 oz) servings.


1 oz Light Rum
½ oz. Orange Curaçao
½ oz. Dry Vermouth
2½ oz HAWAII’S OWN Passion Orange blend

This is a build up drink. Take a chimney glass and fill it half full with crushed ice and pour ingredients in order. Stir well and garnish with orange slice and mint leaves. Enjoy


2 10 oz pkgs frozen raspberries, thawed
1 12 oz can HAWAII’S OWN Guava Strawberry concentrate, thawed.
½ cup sugar
2 28 oz bottles raspberry carbonated beverage, chilled
Ice cubes

Sieve berries, discard seeds. Mix berries, Guava Strawberry concentrate, 4 cups water and sugar until blended. Chill. At serving time, add chilled carbonated beverage and ice cubes. Makes 30 (4 oz) servings.


3 12 oz cans HAWAII’S OWN Passion Orange concentrate, thawed
4 Bottles each ginger ale and quinine water (approx. 28 oz ea)
2 Cups bottled grenadine syrup
1 Lemon – sliced
1 Lime - sliced
Fresh mint

Combine passion orange concentrate, ginger ale, quinine water and grenadine syrup in a large bowl. Add a large ice mold (directions to follow), or several trays of ice.

Thread each lemon and lime slice with a sprig of mint; float on top. Serve in paper cups..


One day before the Big Party – fill a 6 to 8 cup mold with water, freeze until firm. To remove from mold, dip very quickly in and out of a pan of hot water, invert on a plate, then add to punch bowl.

True to its name, it’s ready about as fast as you can flip the lids from bottles. Makes 16 large punch-cup servings.

*User tip: All references to HAWAII’S OWN frozen blends in this recipe book contain language such as “thawed” or “ concentrate”. In all cases, it is intended that our products be used in their undiluted state, exactly as they come from the can unless specifically stated otherwise



1 Cup sifted all-purpose flour
2 Tbsp baking powder
½ tsp salt
½ Cup sugar
Few drops of red food coloring (optional)
1-1/2 Cups HAWAII’S OWN Guava Nectar concentrate
¼ Cup water
½ Cup milk
1 tsp vanilla
2 Tbsp melted butter
½ Cup chopped walnuts
¼ Cup brown sugar

Sift flour, baking powder, salt and sugar together. Combine Guava Nectar concentrate and water, add food coloring if desired. Bring to a boil. Combine milk, vanilla and butter; stir into flour mixture with chopped walnuts. Mix just until dry mixture is moistened but not smooth. Place in greased 8 x 8 x 2 inch pan. Sprinkle on brown sugar, pour hot Guava Nectar over pudding; do not stir. Bake at 350 degrees for 40 minutes. Approximately 9 servings.

Appears to be more like a coffee cake – has a great taste. Serve as a breakfast treat or warm desert with ice cream.


½ Cup HAWAII’S OWN frozen concentrate (any flavor)
1/8 tsp salt
4 Tbsp honey (optional)
2 Egg yolks, beaten
1 Cup plain yogurt
Pinch of cinnamon

Blend fruit concentrate, salt, and honey in double boiler. After warming begins, gradually add egg yolks. Continue to heat until mixture is thick. Stir until taken off heat, then chill slightly. Fold in yogurt and cinnamon. Makes 1-3/4 cups. Great as a dip.


1 Baked 9-inch pie shell
1/3 Cup cornstarch
1 Cup sugar
1-1/2 Cups boiling water
3 Egg yolks, slightly beaten
2 Tbsp butter or margarine
5 Tbsp HAWAII’S OWN Passion Orange blend concentrate
1 tsp grated lemon rind

Mix cornstarch and sugar in saucepan and gradually stir in the boiling water. Bring to a boil and cook 5 minutes over a medium heat, stirring constantly, until thick and clear. Remove from heat.
Stir several spoonfuls of this hot mixture into the beaten egg yolks, mixing well. Add the egg yolk mixture to the remaining cornstarch, stirring to mix completely. Bring to a boil again and cook for 2 minute over a low heat, stirring constantly. Turn off heat stirring in butter or margarine. Cool.
Add Passion Orange concentrate and grated lemon rind gradually, stirring only until blended. Cool thoroughly and pour into cooled, baked pie shell Top with meringue. Serves 8.
The PASSION ORANGE and lemon combination make a great taste sensation.


2 Cups sugar
1 Cup butter
4 Eggs
3 Cups flour
¾ tsp nutmeg
1-1/4 tsp baking soda
¼ tsp Ground cloves
¼ tsp Cinnamon
1 Cup HAWAII’S OWN Guava Nectar or Guava Strawberry concentrate
½ Cup Guava Nectar juice (after reconstituting)
¼ tsp red food coloring

Preheat oven to 350 degrees. Cream sugar and butter until fluffy. Add eggs one at a time and beat well. Sift dry ingredients in a separate bowl. Mix Guava Nectar concentrate and Guava Nectar juice. Add dry ingredients and liquid alternately to creamy mixture until well blended. Add red food coloring and stir. Batter will be very runny. Pour into greased and floured 9x13x2” pan. Bake for 30 minutes. Cool and frost with a butter cream or cream cheese frosting.


In a mixing bowl, combine:

1 lb. Powdered sugar
¼ tsp salt
¼ Cup milk
1 tsp vanilla
1/3 Cup (2/3 stick) butter or margarine.

Beat with electric mixer or with heavy spoon until smooth and creamy, scrape bowl often. (If too stiff to spread easily, beat in a few drops of milk). Frost tops and sides of two 8 or 9 inch layers, or one 9x13x2 inch cake.
Wonderful taste. Great to take along for a beach picnic


Crumb Crust:

3 Tbsp butter, melted
½ Cup sugar
1 Cup graham cracker crumbs


1 8 oz package cream cheese
1 Cup whipping cream
¾ Cup powdered sugar

1 8 oz HAWAII’S OWN Guava Nectar concentrate
2 tsp cornstarch
1/3 Cup water

Combine crumb crust ingredients in small bowl. Press evenly against sides and bottom of 9-inch pie pan. Chill.
Add sugar to whipping cream, whip until stiff. Whip cream cheese until soft and fluffy. Fold whipped cream into cream cheese. Spoon into crumb crust.
Chill 2-3 hours in refrigerator.
Bring Guava Nectar base to a boil. Combine water and cornstarch and stir into guava base. Simmer until thick and clear. Cool. Spread over top of pie before serving.
Yield: 8-10 servings
Very rich tasting. Easy to prepare desert.


1-3/4 Cups sifted flour
3 Tbsp soft butter
2 tsp baking powder
2 Eggs
¼ tsp baking soda
1 6oz HAWAII’S OWN Guava Nectar concentrate
½ tsp salt
1 tsp vanilla
¾ Cup macadamia nuts chopped
½ Cup brown sugar, firmly packed

Sift first four ingredients together. Add macadamia nuts to dry ingredients; mix. Cream brown sugar, butter and eggs until light and fluffy. Stir in one half of the flour-nut mixture, then Guava Nectar concentrate and vanilla. Blend in remaining flour-nut mixture. Pour into greased 9x5x3 inch loaf pan. Bake at 350 degrees, 50-60 minutes.
Yield – 1 loaf



1 Cup butter
½ Cup confectioner’s sugar
½ Cup diced macadamia nuts
2 Cups flour
pinch of salt

-Beat butter and sugar together in a mixer until creamy. Add nuts and combine by hand.
-Add flour and salt and mix until crumbly - Do not over-mix.
-Spray a 9x13 inch pan with vegetable oil spray.
-Press crust into bottom of pan, make sure it is even and edges are flat up to the side of the pan.
-Bake at 325 degrees for 20-30 minutes until golden brown.


8 Large eggs
3-1/2 Cups sugar
13 Tbsp flour
¾ Cup + 1 Tbsp. (13 Tbsp total) HAWAII’S OWN Guava Nectar concentrate (thawed)
Confectioner’s sugar for topping

-While crust is baking, combine eggs for filling, sugar, and flour with a whisk until just blended.
-Pour thawed Guava Nectar concentrate into mixture, stir until just blended. Do not over mix.
-Pour into hot crust and bake at 325 degrees for 20-30 minutes until filling is set.
-Cool, cut into bars and dust top with confectioner’s sugar.
Variations to Guava Bars:
HAWAII’S OWN Guava Strawberry and Guava Raspberry concentrate can be used as a substitute for 
Guava Nectar concentrate.


1 Cup heavy cream
3 Egg yolks
¾ Cup half & half
¾ Cup HAWAII’S OWN Mango Orange Concentrate
1/3 Cup sugar
¼ Cup chopped macadamia nuts

Combine egg yolks and place in a stainless steel double boiler. Mix the sugar and the half-and-half and boil in medium saucepan. Slowly and carefully pour the hot mixture into the egg yolks stirring constantly. Cook the mixture slowly, stirring continuously for about 3 minutes to form a soft custard. Cool the custard mixture. Stir in the heavy cream, the Mango Orange frozen concentrate, and the macadamia nuts. Freeze the ice cream mix following the directions on your ice cream machine. Serves 4


1 Guava cake, cubed into 1” pieces (see Guava Cake recipe)
1 12 oz. HAWAII’S OWN Guava Nectar concentrate (thawed)
2 Envelopes unflavored gelatin
½ Cup tap water
½ Cup boiling water
12 oz Cool Whip
8 oz Cool Whip (for topping)
Combine gelatin with ½ cup tap water. Add ½ cup boiling water to gelatin mixture & stir until gelatin is dissolved. Add Guava Nectar concentrate until slightly thickened. Beat in 12 oz cool whip. Fold in cubes of chiffon cake. Pour into 9x12” pan. Top with 8 oz cool whip. Chill.

**Recipe courtesy of Iris Rowley, Kailua, HI



2 Cups flour
2 Cubes Margarine
½ Cups chopped nuts

Mix flour and margarine. Add nuts. Press into well-greased 9x13” pan. Bake at 350 degrees for 25 minutes. Cool.


2 bottles Avoset (brand of cream) 2 8 oz pkgs cream cheese
¾ Cup powdered sugar
4 Tbsp HAWAII’S OWN Guava Nectar concentrate (thawed)
Mix cream cheese, powdered sugar and Hawaii’s Own Guava Nectar. Whip 2 bottles Avoset. Fold Avoset into cream cheese mixture. Pour into cooled crust and refrigerate.


Mix ½ cup cold water with 2 T cornstarch. Set aside.
Pour remaining 12 oz HAWAII’S OWN Guava Nectar concentrate into a pan. Bring to a boil.
Stir in cornstarch mixture. Simmer until thick and glossy. When cool, pour over cream cheese mixture.
**Recipe courtesy of Troy Fukuhara – Alston Hunt Floyd & Ing



4 8 oz packages cream cheese
½ Cup HAWAII’S OWN Guava Nectar (thawed)
1 Cup granulated sugar
6 Tbsp Heavy cream
7 Eggs- small or medium
Graham cracker crust (to follow)

Preheat oven to 325 degrees. Cream together cream cheese and granulated sugar. Add eggs one at a time, mixing well. Scrape bowl well before adding each egg. Add thawed Guava Nectar juice and mix well. Add cream and mix. Pour mixture into spring-form pan lined with a graham cracker crust. Place cheesecake pan in a larger pan and position in oven. Fill larger pan with hot water halfway up the sides of the cheesecake pan. Bake for one hour, 20 minutes. Center should be firm. Allow cake to cool in oven with door slightly ajar. Remove from oven and cool completely before serving.

Graham Cracker Crust:

1-1/2 Cup crushed graham crackers
6 Tbsp unsalted butter, melted
¼ Cup confectioner’s sugar

Blend all ingredients together. Press into spring-form pan.