Hala Fruit

Hala (Pandanus amaryllifolius) is a distinctive tropical fruit native to Southeast Asia and Pacific Islands, particularly Malaysia, Indonesia, Thailand, and island nations like Samoa and Fiji. Called 'screwpine fruit' for its spiral-fruited tree structure, hala has been cultivated for centuries in traditional cuisines and ceremonial practices.

Hala fruit delivers exceptional fiber (15% DV per 100g) for digestive health and prebiotic support, 22% DV vitamin C for immune function, 10% DV manganese for metabolism, and low glycemic index (35) for blood sugar balance. It's low in calories (50/100g) while providing polyphenols, flavonoids, and essential minerals for comprehensive nutritional support.

Yes, hala fruit is exceptional for digestive health. With 15% DV fiber per serving and significant prebiotic fiber content, hala nourishes beneficial gut bacteria, supports microbiome diversity, promotes regularity, and aids digestive comfort. It's a cornerstone of traditional Southeast Asian and Pacific Island digestive wellness practices.

Hala fruit has a distinctive sweet flavor profile with subtle aromatic complexity characteristic of the pandanus plant family. The taste varies by variety: Malaysian hala is sweeter with subtle aromatic notes, Indonesian hala has balanced sweet-tart character, and Pacific Island varieties are intensely sweet with pronounced aromatic properties.

Hala fruit has a low glycemic index of 35 and glycemic load of just 4 per 100g serving. Combined with exceptional fiber content, this makes hala ideal for blood sugar management, stable energy release, and sustained satiety, particularly beneficial for metabolic wellness and weight management.

Fresh hala is available at Southeast Asian markets, Pacific Island food retailers, and specialty tropical fruit shops, particularly July-November (peak season). Year-round options include frozen hala puree, dried hala, hala paste, and specialty products from Asian food retailers, health food stores, and online tropical fruit markets.

Hala fruit is deeply embedded in Southeast Asian and Pacific Island culinary traditions, ceremonial practices, and traditional medicine systems. It's traditionally used in special occasion preparations, healing practices, and wellness applications. Modern research increasingly validates traditional uses in digestive health, metabolic balance, and overall vitality.

Hala fruits require careful preparation: wash thoroughly, remove the outer fibrous layer, extract inner segments carefully, and consume fresh as aromatic snacks. Use in traditional sticky rice dishes, blend into smoothies, or prepare into traditional pastes. The distinctive aromatic properties enhance both sweet and savory applications in contemporary culinary settings.