No doubt you’ve noticed that the produce section looks a lot different than it used to. Next to the apples, bananas, potatoes and tomatoes you know so well are bins of colorful, sometimes odd-looking fruits and vegetables. Many of these unique items are from the tropics, Asia or Latin America.

Experimenting with these new produce items gives your taste buds a treat and adds variety to your meals. Some of the more unusual fruits and vegetables are actually similar to ones you’ve eaten all your life. For instance, if you like green beans or asparagus, try cactus leaves; if you enjoy water chestnuts, sample jicama; if you like potatoes, you might like breadfruit.

To get you started on your produce adventure, here’s a guide to some of the exotic fruits and veggies filling the bins these days.

Spruce up your fruit bowl or salads with something different:

Carambola: This fruit is also called star fruit because cutting the fruit crosswise produces crisp, star-shaped slices. Carambolas may be very sweet to slightly tart and are a good source of vitamin C. Slice them for snacks or salads or juice them to add to fruit drinks (you don’t have to peel them first).

Cherimoya: This fruit tastes like a mixture of pineapple, papaya and banana. Cherimoyas are a source of vitamin C. Cut them in half, remove seeds and serve them fresh; or freeze for 30 minutes and eat like sorbet.

Kiwano: Also called horned melons, kiwanos have a sweet-tart flavor with hints of bananas and cucumbers. Add them to fruit salads or roasted meats.

Passion Fruit: The intense, sweetly tart flavor of passion fruit combines the flavors of jasmine, banana and lime. Passion fruit purée adds a tropical flavor to drinks, vinaigrettes, sauces, syrups and sorbets.

Sapote: Sapotes are a good source of potassium, vitamin C, iron and fiber. Peel, seed or purée them and add to fruit drinks or sauces.

Surprise your family with side dishes that include these vegetables:

Breadfruit: This Pacific Island vegetable does not store well, so use it right away. Its flesh is sweetly fragrant and can be eaten raw, used in pies or cakes or substituted for potatoes or rice. Breadfruit can be steamed, boiled, deep-fried or candied. Try serving baked breadfruit with coconut cream, sugar and cinnamon.

Cactus leaves: Also called nopales, these leaves are a good source of vitamins A and C. You can eat cactus leaves raw, but they’re best when sliced into small strips and steamed or boiled. Add to salads or scrambled eggs or serve with salsa.

Jicama: This round root vegetable has crunchy, white flesh that tastes nutty and sweet. Peel, then grate jicama for salads; or cut jicama into sticks and sprinkle with fresh lime juice and chili powder.

Tamarind: An Indian date, tamarinds have a brown, beanlike pod with small seeds and reddish-brown pulp. Use tamarind instead of lemon juice or vinegar to give an authentic Indian flavor to beverages, curries, chutneys and other dishes.

Taro root: Taro root tastes slightly nutty when cooked. Use taro like potatoes in soups or stews; or bake, broil or fry it.

Tomatillo: These vegetables look like green cherry tomatoes with papery husks. They have a lemon-apple-herb flavor that works well in Mexican and Southwestern dishes. Use them in salsa verde (a milder salsa made with green chile peppers) or guacamole; or slice and add raw to salads.

Go ahead — be adventurous and try something new! Your family will enjoy the flavors and textures, and may even find some new favorites.