Kalo Varieties

Which variety of kalo is the best? The one that's in the bowl on the table. - Jerry Konanui, Hawaiian Mahi‘ai

Use As Food

Primarily eaten as a table taro.


Little-known variety of limited distribution.

General Characteristics

Medium in height to tall, moderately spreading, maturing within 9 to 12 months, producing from 2 to 5 ‘ohā; quite similar in coloring to Kāī Uliuli except there is a color difference at the lihi (stem edge). Niue Uliuli is narrow and reddish instead of broad and whitish or yellowish.

Ha (Petiole)

75 to 105 cm. long, dark green slightly shaded with reddish-brown, purplish at top (apex), reddish at the lihi (stem edge), a brilliant dark pink ring at kōhina (base) with light pink for 3 to 4 cm. above the kōhina (base).

Lau or Lu'au(Leaf Blade)

45 to 55 cm. long, 30 to 40 cm. wide, 40 to 45 cm. from tip to base of sinus (māwae), egg-shaped (ovate), slightly concave (curve inward), dark green with bluish cast; margins with numerous fine undulations; piko and marginal veins reddish-purple; round leaf section (lobes) obtuse with wide lihi māhae (sinus or leaf cut).

'I'o kalo (Corm)

Flesh white tinged with pink, especially near top (apex), with yellowish fibers; skin light pink.

Pua (Flower)



The visible difference between Niue ‘Ula‘ula, No. 51, and Niue Uliuli, No. 61 is at the base of the Hā (Petiole). Niue ‘Ula‘ula, No. 51, is white at the kōhina (the base), while Niue Uliuli, No. 61, has a dark pink ring at the kōhina (base) with light pink for 3 to 4 cm. above the kōhina (base).