You don’t have to live near Sunset Beach Elementary to enjoy garden- and farm-fresh fruits and vegetables. Oahu has farmers markets all over the island. (See this list.) Here are a few ideas for preparing delicious dishes from Hawaii-grown fare.

Moya Sherbet

Barbara Holm in "Hawaii Farmers Market Cookbook"
2 cups moya puree (cherimoya, atemoya or soursop)
1 (8-ounce) carton plain low-fat yogurt
1/4 cup orange juice
2 tablespoons honey
1 teaspoon almond extract

Mix all ingredients to a creamy consistency. Pour into an 8-inch square pan and freeze until almost firm. Break mixture into large pieces and process in blender or food processor until fluffy but not thawed.

Return mixture to pan or put into serving dishes and freeze until firm. Serves 4.

Approximate nutritional information, per serving: 160 calories, 1.5 g fat, 0.5 g saturated fat, 5 mg cholesterol, 50 mg sodium, 35 g carbohydrate, 3 g fiber, 13 g sugar, 5 g protein

Sweet Corn Salad

Goran Streng in "Hawaii Farmers Market Cookbook, Vol. 2"
5 ears fresh sweet corn, husks and silk removed
1/4 cup finely diced green bell pepper
1/4 cup finely diced red bell pepper
1/4 cup finely diced Maui or other sweet onion
4 tablespoons extra virgin olive oil
2 tablespoons aged balsamic vinegar
1 tablespoon chiffonade of fresh basil
Sea salt
Freshly ground black pepper

Using a knife, remove corn kernels from cob.

Bring medium-sized saucepan of water to a boil. Add a little salt and corn. Bring water back to boil, then drain corn in colander. Cool with cold running water. Transfer corn to mixing bowl. Add bell peppers, onion, oil and vinegar and toss. Add basil, salt and pepper to taste. Serves 6.

Note: To chiffonade basil or other leafy greens, stack leaves on top of each other. Roll the stacked leaves up into a tube, then slice finely with a sharp knife.

Approximate nutritional information, per serving (not including salt to taste): 300 calories, 27 g fat, 3.5 g saturated fat, 0 mg cholesterol, 10 mg sodium, 14 g carbohydrate, 2 g fiber, 7 g sugar, 1 g protein

Heart of Palm Salad

Eric Leterc in "Hawaii Farmers Market Cookbook, Vol. 2"
2 cups heart of palm
10 cherry tomatoes, cut in half
10 grapefruit sections
1 avocado, peeled, seeded and cubed
10 whole fresh basil leaves
4 tablespoons extra virgin olive oil
Juice of a whole fresh lemon
6 tubular chives, sliced
Salt

In bowl, combine heart of palm, tomatoes, grapefruit, avocado and basil leaves, tossing gently. Drizzle with olive oil and toss again. Add lemon juice, chives and salt to taste and toss again. Transfer to serving plates. Serves 2.

Approximate nutritional information, per serving (not including salt to taste): 630 calories, 42 g fat, 6 g saturated fat, 0 mg cholesterol, 30 mg sodium, 62 g carbohydrate, 11 g fiber, 27 g sugar, 8 g protein