You know that fall is in the air when the first pomegranates of the season hit the local farmers markets. This antioxidant-packed fruit delivers a blast of tang to your mouth. The edible pulp surrounding the seeds is what you want to eat, avoiding the white membrane and bitter hard seeds. Gently applying pressure can also yield some exceptional pure juice, perfect for making homemade sorbets as seen in the Fix of the Week on page D6. Now available at most Santa Barbara Certified Farmers Markets. About $1 per pound.

Black pineapple tomatoes

This was a favorite at last week's heirloom tomato tasting at the Saturday Santa Barbara farmers market and is grown organically by Jacob Grant of Roots Farm. It possesses a beautiful variegated purple, green and red coloring, with a greenish flesh when sliced. It is a full-flavored variety with low acidity. I sliced some on my sandwich this weekend, which gave it an amazing flavor and texture. Available at the Tuesday Santa Barbara, Wednesday Solvang, Friday Montecito, Saturday Santa Barbara and Sunday Camino Real markets each week. About $3 per pound or 4 pounds for $10.

Last-chance peaches

The Cortez family is bringing in amazing peaches to the Tuesday Santa Barbara and Saturday Santa Barbara markets. This is your last chance to get farmers market-fresh peaches, as the season will wrap up in about three weeks. This super-sweet free-stone variety is perfect for eating on the run or adding to a fruit salad or homemade peach pie. Peaches contain beta-carotene and fiber (half of which is soluble), as well as good amounts of vitamin C. About $2.50 per pound.

Sam Edelman, general manager, Santa Barbara Certified Farmers Market Association; photos by Robby Barthelmess, NewsPress