Seth Budick writes:

People probably expend more effort trying to describe the flavor of the cherimoya than that of any other fruit. This might be because the taste is at once familiar, and also unlike anything else from the gastronomic experience of those of us who didn't grow up in the tropics. I'm always surprised at how many people I meet who have never tasted a cherimoya, probably because this fruit is usually encountered, if at all, at that display of exotic, and pricey, tropical fruits that most supermarkets segregate off from the more prosaic apples and bananas comprising the bulk of the produce section.

Cherimoyas, about the size of an apple and covered with a green, reptilian skin, look straight of the Jurassic, perhaps another hindrance to widespread popularity. But inside that exoskeleton is certainly one of the most luscious, fleshy fruits I've ever tasted. I'll refrain from playing the name that flavor game, because cherimoyas really are unique, except to say that their sweet and sour flavor has always made me think of some candy that should exist, if it doesn't already. Equally compelling is the texture though, usually described as creamy or custardy, cherimoyas truly melt in your mouth, with just a little graininess of the flesh to give it texture. Cherimoyas make wonderful sorbets and smoothies (for proof, try the cherimoya smoothie at the amazing Golden Deli in San Gabriel), but in all honesty, I think something is lost when the fruit is consumed any other way than au naturel. To enjoy a cherimoya at its height, wait for the bright green hue of the skin to dull somewhat and for the flesh to become yielding to the touch, like a ripe avocado. Overripe fruit turns brown and begins fermenting near the skin; not so tasty.

Cherimoyas are only grown in restricted mountain microclimates in Southern California, and this, together with their fragility, limit their availability, explaining the obscenely high prices that discourage most people from ever trying one. At the market right now though, Uh's Ranch has some delicious, and reasonably priced fruit available, so take advantage of the opportunity to try one of these, high in vitamin C, B6, potassium and dietary fiber. The market is certainly going through a slow period right now, but citrus, apples, strawberries, raspberries, broccoli, cauliflower, carrots and much else are still available, so please come down and enjoy all that a 12 month growing season has to offer. For a complete list of what's in season, along with recipes and nutritional information, take a look at htt p://www.friends4oldlafarmersmarket.org. And last, but not least, take home fresh breads from Ann's Bakery, tamales, roasted corn and potatoes, and honey pineapple chicken for dinner.

Please stop by the market for fresh, field- ripened, high quality produce from local farmers and spend time with your friends, neighbors and other community members.

The Highland Park Certified Farmers Market is located adjacent to the Highland Park Gold Line station at Marmion Way between Ave. 57 & 58 and operates Tuesdays from 3-7PM.