"May Day is Lei Day in Hawaii." So starts the song about a popular local tradition that began more than 80 years ago when Hono­lulu newspaper reporter Don Blan­ding thought Hawaii should have a day set aside to recognize the custom of giving and receiving lei.

Lei Day is celebrated every May 1 at Kapiolani Park. This year’s free event runs from 9 a.m. to 5:30 p.m. Sunday and includes a lei contest and exhibit, Hawaiian music and entertainment, food booths and craft vendors, and the Lei Queen investiture ceremony. Visit www.hono­lulu­parks.com.

Try these recipes for a taste of aloha, and give someone a lei this May Day.

LOMI SALMON

1/2 pound salted salmon
5 tomatoes, diced
1 cup chopped green onions
1 medium onion, finely chopped
1 cup crushed ice

Soak salmon in water for 3 hours. Remove skin and bones; shred into a bowl. Add tomatoes and onions; lomi, or knead, until well mixed. Chill thoroughly. Add ice before serving. Serves 6.

Approximate nutritional information, per serving: 100 calories, 3.5 g total fat, 0.5 g saturated fat, 15 mg cholesterol, 600 mg sodium, 9 g carbohydrate, 2 g fiber, 6 g sugar, 9 g protein

OVEN KALUA PORK

3 pounds pork butt
2 cups water
1 teaspoon liquid smoke
1/4 cup Hawaiian salt

Preheat oven to 400 degrees. Place pork, fat side up, in roasting pan or deep casserole. Combine water and liquid smoke; pour over meat. Sprinkle with salt. Cover and roast 3 hours. Shred pork. Serves 8.

Approximate nutritional information, per serving: 280 calories, 17 g total fat, 6 g saturated fat, 100 mg cholesterol, greater than 2,500 mg sodium, no carbohydrate, no fiber, no sugar, 29 g protein

PURPLE SWEET POTATO-HAUPIA DESSERT

1-1/2 cups flour
1-1/2 cups sugar
Pinch of salt
1 cup butter or margarine, softened
4 cups warm mashed purple sweet potatoes
1/2 cup sweetened condensed milk
3/4 cup cornstarch
1/4 teaspoon salt
2 13.5-ounce cans coconut milk
1 cup water
1/4 teaspoon vanilla

Preheat oven to 350 degrees.

Combine flour, 1/2 cup of the sugar and salt. Cut in 1/2 cup of the butter. Lightly pat into 9-by-13-inch baking pan. Bake 25 minutes or until golden brown; cool.

Beat potatoes. Add remaining butter and condensed milk; beat until smooth. Spread over cooled crust.

In saucepan, combine remaining sugar, cornstarch and salt. Slowly stir in coconut milk and water. Stirring constantly, bring to boil over medium-high heat. Lower heat and cook, stirring constantly, until mixture is smooth and thick. Stir in vanilla. Spread over sweet potato mixture. Chill at least 2 hours. Serves 24.

Approximate nutritional information, per serving: 280 calories, 15 g total fat, 11 g saturated fat, 20 mg cholesterol, 125 mg sodium, 35 g carbohydrate, 2 g fiber, 18 g sugar, 3 g protein

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For more recipes from Hawaiian Electric Co., visit www.heco.com.