Getting to Know Your Produce Aisle

My favorite stop in the supermarket has always been the produce aisle — it’s such a vibrant section. There are, of course, all the familiar classics such as bananas and broccoli, but there are also many colorful, interesting and sometimes strange-looking fruits and vegetables. Don’t be afraid to try them! Experimenting with new foods is a great way of adding excitement to everyday meals. Here are a few of my recommendations.

Fennel. This is my absolute favorite. Look for a pale green celery-like plant with a bulbous base. The base and stems are delicious when eaten raw — they have a distinct licorice-like flavor. You can use fennel as a surprise ingredient to jazz up salads or crudités, and though its flavor mellows slightly when cooked, it’s also delicious when sautéed, roasted or braised. Plus it makes a great addition to soups, stews and stir-fries. Try using it in Salad of Fennel and Pine Nuts and Lemon Sautéed Shrimp Over Caramelized Fennel.

Jicama. Typically used in Latin American cooking, jicama is a large, bulbous root vegetable with a sweet and nutty flavor. It has a texture that’s similar to a radish or water chestnut and a thin skin that should be peeled just before using. A refreshing addition to slaw and salads, this versatile vegetable is delicious whether it’s served raw or cooked. Try it in Creamy Citrus, Berry & Jicama Salad.

Tomatillo. This fruit looks like a small green tomato with a papery husk. (When selecting one, make sure it’s firm and has a dry, tight-fitting husk.) Cooking a tomatillo will soften its skin and enhance its lemon-apple-herb flavor. Tomatillos work well in Mexican and southwestern dishes, as well as in salsa, guacamole and salads. Introduce them to your family by making Toasted Garlic & Smothered Skirt Steak.

Carambola. Also called star fruit because of its star-shaped cross section, the carambola ranges in flavor from sweet to tart. When ripe it is juicy and fragrant, with an even and bright golden-yellow color. What’s great about carambola is that star-shaped slices make a beautiful addition to desserts and salads. Plus there’s no need to peel them.

Passion fruit. This egg-shaped fruit is approximately three inches long. When ripe it has dimpled, deep-purple skin and a delicious sweet-tart flavor that combines jasmine, banana and lime. You can serve it plain or puree it for drinks, dressings and sauces.