Everybody at the Good Bite office is lucky to be based in sunny Santa Monica, CA and even luckier to be across the street from the beach and literally a stones throw from one of LA's biggest farmers markets, the Wednesday Santa Monica Farmers Market. In celebration of this wonderful market offering even more wonderful seasonal veggies, fruit, nuts, farm-fresh eggs, milk, cheese, and tons more, we've added this weekly column sprouting every Wednesday morning. What's in Season This Week? offers a look at the goods local farmers are harvesting right now, in addition to recipe suggestions to get you cooking. To check out what was in season last week, head here. Want to suggest a seasonal ingredient to feature next week? Hit us in the comments.

You may have seen this irregular, green, leathery-skinned fruit at the supermarket but it originates from South America. A cherimoya, or custard apple, tastes like a combination of banana, pineapple, and papaya with a cream-colored flesh flecked with black seeds. Cherimoyas should be firm without blemishes, and can be stored at room temperature until slightly soft and ripe. To serve, chill the cherimoya, cut it in half, spoon out the seeds and eat the flesh with a spoon. 

As far as cooking, cherimoyas are frequently used in dessert recipes such as custards and puddings, hence the name "custard apple." Because cherimoyas are in season right now at local farmers markets, next time you see one of these odd-looking fruits, rather than stare at it unknowingly, score a cherimoya to try raw or in one of the following recipes.

·Cherimoya Dessert [CKR]

·Peach and Cherimoya Puree [Weelicious]

·Cherimoya Fresca [Latina]

·Pink Cherimoya Sorbet [RZ]

·Strawberry and Cherimoya Crepes [iFood]

·Cherimoya Custard [ACO]

·Cherimoya Shake [YumSugar]

·Bananas Faustos with Cherimoya Salsa [Food Network]

·Cherimoya Orange Parfait [Kouz Cooking]

·Cherimoya and Lemon Frozen Daiquiris [RM]