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$3.69/lb.
Originally from Malama Kī in the Puna district of Hawaiʻi Island, the Malama was developed by the University of Hawaiʻi in Hilo in the early 1980's and has since become a Hawaiian favorite.
Its smooth, easy-to-peel skin is purple when ripe and the flesh is bright yellow, rich and creamy with a delicious flavor. It's always best to check the bottom of the avocado for softness, as it will be the last part of the fruit to ripen and will help ensure you don't cut it open too soon.
Grown using conventional practices at Kāne Plantation in Kona.
