Can you name this weird fruit or vegetable?

The Durian may smell like dirty feet, but what it lacks in olfactory proprietary, it makes up for in taste: peel away the green, spiky skin to try the custard-like fruit inside. It grows in Southeast Asia and is pollinated by bats.

While this melon might look a lot like a cantaloupe or honeydew, it's actually a hybrid that was developed in Israel in the 1970s. Its pale green flesh is sweet, juicy and a good source of vitamins A and C.

The Jicama hails from Mexico, where it’s sometimes called a Mexican yam or turnip. This root can be sliced up and placed on a raw vegetable platter or shredded into cole slaw or salads. It's also good sautéed, roasted or stir-fried.

Don't let the name fool you; this African fruit is about as much like a cucumber as a sea cucumber. Its orange rind protects lime green flesh, which tastes like bananas, kiwis and ... well ... cucumbers.

Kohlrabi was relatively unknown outside of where it’s used most – Germany and India – until recently. Now, people around the world have started eating it. The fruit, stem and leaves of the kohlrabi plant are all edible. It’s a good source of vitamin C, folate, calcium and potassium.

When you breed a grapefruit and pomelo, you get a pomelit. It looks like a grapefruit, but it tastes less sour. So as far as citrus goes, it's basically cheating. Some people call it an "Israeli Jaffa Sweetie."

The name "Rambutan" comes from the Malay word for hair (rambut). And that makes sense when you look at the soft hair-like tubercles covering its rind. But have no fear, its resemblance to hair ends there: the tubercles cover a sweet, translucent fruit.

A member of both the cauliflower and broccoli family, romanesco is believed to have been bred in Italy in the 16th century. It's eaten raw or steamed, sautéed or roasted.