Above: Spiced pineapple margarita cocktail of mezcal, silver tequila, pineapple liqueur, jalapeno, lime juice and agave syrup at Brown's Beach House, Oahu

Hawaii’s abundance of fresh seafood is always a pleasure. But in the last several years, local produce has also started to shine on restaurant menus. The archipelago’s rich volcanic soil is suited to taro and pineapples, but just about anything else will grow well. In addition to a rainbow of tropical fruits, look for buttery ali‘i mushrooms, mild Maui onions and high-quality local beef and pork. And a bevy of Hawaiian craft breweries and distilleries ensure that no one goes thirsty.

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Above: Spiced pineapple margarita cocktail of mezcal, silver tequila, pineapple liqueur, jalapeno, lime juice and agave syrup at Brown's Beach House, Oahu

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