When looking out at the street foods around the beach you can always count on a crunchy and fruity bowl with creamy acai at the bottom, yup, the Acai Bowl. The bowl has a history that comes more from mainland San francisco and even farther is from Brazil before it was adopted from Hawaii. The acai bowl is famed from the ingredient acai berry and the combination of toppings that make it a great breakfast dish on the go.
The acai berry is 1990s super fruit fad that brought light to brazilians. It was said that two california brothers who were surprised by the benefits of energy and flavor from the food led them to market the product as a superfood from scientific findings that came from previous researchers who had analyzed the fruits nutrition. The acai berry was only able to come across the seas from its form of being frozen in a bag. The product was processed through pulp, pasteurize, freeze, and package. The taste of the berry was earthy which didn't bring it wild popularity, however it then turned into a ice cream flavor which was used as inspiration to make the sweetened sugary variation with guarana the acai berry famously became its more notable form the "Acai Berry Puree". With the combination of sweet berry cream, granola, banana, and strawberries it was a cold treat. The berry puree resembled a bowl filled with a smoothie in it and was noticed by smoothie bars and smoothie giant "Jamba Juice". In Hawaii, Jamba Juice contributed to the localization of Acai Bowls with the development of its Hawaii local smoothies like the specials of localized Dream Machines. These included: Pineapple Dreamin, Strawberry Dreamin, Blueberry Dreamin, and Orange Dream Machine, These also included: Aloha Pineapple, Gotta Guava, Banana Berry, Mango-a-go-go, and Papaya Paradise. It gave Acai Bowls makers more exposure to knowing how to make quality smoothies that made use of local ingredients as well as spread the Jamba Juice marketing by word of mouth. By training its staff to make smoothies at work it doubled as making more people who would make smoothies in their own homes. In Hawaii, the acai bowl was adopted for being as a super food and sold at fruit and smoothie shops. As a trapped time capsule the Acai Bowl never went away for its energy boosting and cool off features. Its high energy components, sugars, and frozen cold were great ways to battle the heat and energy drain of the surf. Surfers had taken a great liking to Acai Berry Bowls as well as many beach goers looking for a pick me up. By taking local roots it started to have been many variations of the Acai Bowl that targets its nuance differences in the recipe from the classic Acai Bowl, Hawaiian Acai Bowl, and the Coconut Acai Bowl.. Acai Bowls staying in Hawaii was thanks to the steady business smoothie shops were getting. This led to more acai bowl shops popping up as specialty places and the overall restaurants scene taking notice of the resident dish Acai Bowl. Notable groups that had paved the way were for the staying power of Acai bowls were: Shaka Bowls, Makai Bowls, Haleiwa Bowls, Lanikai Juice, and many more. Tastes started to refine when customers had an array of choices to eat from. The competition ever more steep needed a particular business to sway them in a direction. Blue Hawaii Lifestyle is one of the more noticeable acai bowl spots for a particular reason. It normalized the idea to stray from soy milk and add pretty much a whole arsenal of blended liquids to the acai puree. This would include almond milk, hemp milk, and apple juice which is sometimes associated as "Hawaiian Acai Bowl" as the differentiating name from the San Francisco "Classic Acai Bowl". The market changed again with the arrival of Tropical Tribe. The Hawaii business had a Brazilian that entered the market who served up acai that was not "Sambazon Acai Berry" brand. It exposed people to higher quality Acai Berry blends and created a whole new level of expectation to Acai Bowls. This heightened expectation of acai stretched to other possibilities in fruit flavors in an equal comparison of fruit quality. This had sparked interest in locally grown or high quality imported ingredients of fruits that ended up in different types of Acai bowls as well as mixture ideas to mimic Tropical Tribes acai puree blend. Local Variations early on was first noticed from the food truck scene. A truck in particular was Aloha Bowls with their Acai Bowl called the "Ali'i" that was made of a peach sorbet, peaches, strawberries, and raspberries. The Ali'i had many forms throughout its existence and was sometimes called the "Strawberry Granola Bowl" or the "Peach Granola Bowl". While people made their own versions at home it would be based on the idea of Aloha Bowls using different sorbets and purees as their basis other than Acai berry for a whole new type of bowl. This was taken one step further with Banan Bowls that took the idea of local ingredients with it thoroughly to have its own take on the Acai Bowl.. The next step of Fresh Bite Kaui''s food truck would stick to seasonal fruit to include tastes by seasons and even made a Acai Bowl that replaced the Acai with Poi. Confusion in the name Acai Berry Bowl. It had been used when trying to explain the differences between local born inventions that had the combination of ingredients, yet lacked the acai berry. As some would still call a Acai Bowl an Acai Bowl even without the Acai Berry there were a few that were left more confused by the title. Those who made it a means to point out the missing Acai Berry in the variations had created a nick name for the dish, which was "Granola Bowl". Wouldn't it put it at ends with a traditional granola bowl? in the case of granola it was lucky that many mentioned a bowl of yogurt and granola filled with fruit as a Breakfast Granola Bowl, while the Acai Berry Bowl version was called Smoothie Granola Bowls. As tourists and locals search out local flavors of Acai Bowls or Granola Bowls it is surely ingrained as part of the Hawaii cuisine. When people go on the beaches they will look for a nice treat of granola, creamy delight, and fruits. What was once a stranger has taken root and sprung up in surprising ways by showing its sprouts in Hawaii's food scene.
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