Which variety of Kalo is the best? The one that's in the bowl on the table. - Jeremy Konanui, Hawaiian Mahiai
‘Apu: Native variety; it gets its name from the fact that the leaves are cup-shaped.
USE AS FOOD
Often eaten as a table taro.
It was most often planted on Maui.
Short, moderately spreading, stocky, maturing within 6 to 9 months, producing from 10 to 15 ‘ohā; resembles ‘Apuwai very closely, but ‘Apuwai has a more crinkled Lau or lū ‘au (Leaf blade) and a deeper-set piko.
40 to 60 cm, long, rigid, light green with inconspicuous greenish edge, white at the kōhina (base).
LAU OR LU'AU(LEAF BLADE)
45 to 55 cm. long, 35 to 40 cm, wide, 35 to 40 cm. from tip to base of sinus (māwae), horizontal, egg-shaped (ovate), somewhat cupped, light green ; piko light green; round leaf section (lobes) obtuse, frequently overlapping, with deep, narrow lihi māhae (sinus).
I'O KALO (CORM)'
Flesh chalky white with inconspicuous yellowish fibers; skin cream-colored.
31. ‘Apu and 30. ‘Apuwai are similar in appearance. The difference is ‘Apu's lū ‘au (leaf) is more like a flat saucer compared to ‘Apuwai's deeper cupped and folded over leaf edges.
*The # refers to CTAHR's bulletin 84 system.