Weird, wacky and unusual fruits and vegetables

If you're tired of the same old apples and oranges, why not try something a little different? How unusual a fruit or vegetable may be is all relative to where you live and what you grew up eating. The following fruits and veggies aren't found everywhere in the United States, but are prized in certain regions and in other parts of the world. Don't be surprised if you see them at your local market one day.

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When you think of breeding, we're sure fruit isn't the first thing that comes to mind. Plant molecular biologists have studied and mapped the genomes of wild strawberries, like this yellow woodland berry, in order to help accelerate traditional plant breeding.

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Dragon fruit may be just a fancy Vitamin Water flavor to many in the U.S., but these distinctive plants - whose official name is the pitaya - are common across Central and South America and Asia. They're known for their striking appearance and a taste that's sour, juicy and refreshing.

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Cauliflower isn't the most exciting of veggies - unless it's the Romanesco cauliflower, a beautiful geometric counterpart to its better-known white, lumpy cousin. The Romanesco may look more intimidating, but it's prepared the same way.

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The Romanesco isn't the only crazy cauliflower out there. There's also purple cauliflower, known as cape broccoli, and an orange variety.

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The gourdlike Chayote - which comes in spiny and plain varieties - is native to Central America. The pear-shaped, starchy fruit can be cut up and eaten raw in salads and salsas.

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Chinese artichokes, or crosnes, look almost like caterpillars, but have a rich flavor akin to artichokes. They are commonly pickled, sauteed or eaten as a garnish on salads.

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The cherimoya, native to South America, is approximately the size of a grapefruit, with soft, super-sweet flesh that's often described as a combination of pineapple, banana and strawberry flavors. They are delicious in fruit salads and desserts.

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Durians are known as the 'king of fruits' across southeast Asia - even though they're banned from being eaten in public in some places due to their strong, distinctive odor. If you can get past the smelliness, you'll find a silky, sweet fruit that's often used in desserts and sweets, or eaten raw in segments.

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Some common fruits and vegetables come in many other varieties beyond what we see at the grocery store. The black radish looks nothing like its smaller red counterpart.

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Orange isn't the only color for carrots.

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Sweet potatoes aren't always orange, either. The purple sweet potato - also called the Okinawan sweet potato after its native island of Okinawa, Japan - is a favorite of chefs thanks to the distinctive hue that makes it look pretty on the plate. They're particularly popular in Hawaii, where they are locally grown.

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Fiddleheads, native to northern New England and Canada, are a delicacy available for only a few weeks each spring. The curly fronds come from young ferns and taste something like asparagus. They have been linked to food poisoning when consumed raw, so it's best to give them a good steam or saute before eating.

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Kumquats may be tiny, but the pint-sized citrus fruits pack a flavor punch. They're often eaten whole, made into jelles and jams, or used in cocktails.

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It's no longer a novelty to imbibe a lychee martini or snack on lychee sorbet - the Asian fruit seems to have become a foodie fave over the past decade. But whole lychees are a less common sight: The juicy, semitranslucent white flesh is actually surrounded by a red, spiny exterior.

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Another prized culinary delight, morels aren't your average mushroom - though the brainlike look and texture may be a turnoff for picky eaters. Part of the fun for morel lovers is searching for them in wooded spots across the U.S. and Europe (but beware, some kinds are poisonous).

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Persimmons, which look something like orange tomatoes and have a mild, sweet flavor, are sometimes seen in desserts and salads in fall and winter, when they're in season. They can also be pureed and used in sauces. Two Asian varieties are common in the U.S.: the ready-to-eat Fuyu and the Hachiya, which has an astringent flavor and is best cooked.

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Thanks to its 'superfruit' status as an antioxidant powerhouse, pomegranate is having a moment in the U.S. - though it's long been a popular fruit in its native growing countries like Iraq.

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For pomegranate newbies used to seeing it already seeded and juiced, the whole fruit may be intimidating. To prepare it, cut and section the fruit, then remove the arils (juice sacs) and eat them, seeds and all.

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Most Americans are more familiar with the grapefruit than its relative, the pomelo - even though the grapefruit is actually a hybrid of the pomelo and the orange. This largest of citrus fruits is native to Asia and has pink flesh much like that of its smaller cousin, but less sour.

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Star fruit, or carambola, are becoming more common in U.S. grocery stores, with a rich, sweet taste akin to plums or pears. Ridged and oblong in appearance, the charming five-point shape becomes apparent when you slice it.

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Ramps, which have a delicate taste reminiscent of garlic, leeks and sweet onion, are typically only available for a few weeks.

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Weird, wacky and unusual fruits and vegetables,

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Weird, wacky and unusual fruits and vegetables