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In a traditional Tongan feast, up to 30 different dishes are served on a pola, a long tray made from plaited coconut fronds. Delicious meat and seafood may include spit-roatsed suckling pig (puaka tunu) or steamed fish, chicken (moa) , beef  (pulu), and octopus (feke), and the freshest of local vegetables including yam (ufi), taro, sweet potatoes (kumala) and cassava (manioke). Starchy fruit like plantain (a type of banana called hopa) and breadfruit (mei) are also eaten like vegetables, often boiled with delicate coconut cream, and a popular local custom is to wrap vegetables in banana leaves for cooking or for serving.

Traditional Tongan favourites  include ‘ota 'ika (raw fish marinated in lemon juice and coconut cream), and lu pulu (corned beef and coconut milk wrapped in taro leaves). Food cooked slowly and carefully in a traditional earth oven or umu retains its flavour, and also develops a delicious smokiness.

• Coconuts (Niu) 
• Papaya (Lesi or Pawpaw)
• Banana (Siaine)
• Watermelon (Meloni) 
• Nonu (Morinda citrifolia)
• Lime (Kola or Laimi)

• Mango (Mango)
• Pineapple (Faina)
• Oranges (Moli)
• Guava (Kuava)
• Passion Fruit (Pasione)
• Soursop (‘Apele ‘initia or Custard Apple)
• Avocado (‘Avoka)
• Grapefruit (Moli Tonga)