It’s the season for cherimoya, or custard apple, the heart-shaped, green-rind fruit with a creamy, white flesh and black seeds.

Part of the "moya" family that includes soursop (guanabana) and atemoya, cherimoya is loved for its sweet flavor and delicate tones of mango, pineapple, banana and vanilla. Eat this fruit with a spoon when it’s slightly soft; incorporate it into a fruit smoothie or use it to make ice cream and sorbets.

Find cherimoya at the Made in Hawaii booth at the Kapiolani Community College Market; the fruit is shipped from Hashimoto Farm in Kula, Maui. And check the menu at the Akamai Foods booth, where cherimoya smoothies can be found.

At Frankie’s booth at KCC, there’s a small, orange-red, squat pineapple (without its crown) that’s a sweet delight. Named meli kalima, or honey cream pineapple, this is a pineapple that has a white-yellow flesh full of sugary sweetness. Try a sample of this new variety that’s being cultivated. It’s a bit pricey, but if you love pineapple you’ll want this one!

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-Hawaii food writer Joan Namkoong offers a weekly tidbit on fresh seasonal products, many of them locally grown. Look for "Fresh Tips" every Wednesday in the Star-Advertiser.