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Is a dark leafy green with bumpy surfaced leaves reminiscent of dinosaur skin. Beloved in Italian cooking, it's also known as Tuscan kale or cavolo nero. Dino kale boasts hearty leaves and a nice, firm texture that stands up to cooking. It's also a bit sweeter than other kale varieties, making it an excellent choice for Rainbow Kale Slaw

While kale comes in many forms, green kale is the dark leafy green variety most often associated with the vegetable. Part of the cabbage family, green kale is grown with ease in a variety of climates due to its ability to withstand cold temperatures. Hardy and versatile, this leafy green finds a home in both salads and DIY delicacies like Oven-Roasted Kale

Meet red kale: the purple-leafed younger sister to green kale. Contrasting green kale's peppery bite, red kale brings forth a milder, earthy flavor. Cooking your red kale presents a nutty sweetness — make some Vegan "Creamed" Kale and taste for yourself

The cutest of all leafy greens, rainbow chard presents itself as a supercharged Swiss chard. Contrary to its name, rainbow chard isn't actually a chard varietal, but instead a mix of white-stemmed Swiss chard, golden chard and red chard. Bright and flavorful, rainbow chard shines in a menagerie of dishes, including Sautéed Lemon Garlic Chard

A member of the hearty greens family (along with kale and mustard greens), collards have sturdy, dark green leaves and tough stems that are removed before eating. The heartbeat of traditional Southern cooking, collard greens have also found their way to vegan cuisine as a vessel for handheld wraps like Collard Rolls

Try them in: Dragon Fruit Recharge Smoothie

Season: Late fall Meet the punk rocker of tropical fruits. Discard the spiky red shell and feast on the juicy grape-like flesh within. While the seed is inedible, you’ll love enjoying this fruit’s aromatic sweet-tart flavor in desserts or simply out of hand. It also brings tropical vibes to smoothies in place of cherries. Rock on

Shop tropical fruits

Season: Winter into early spring Our favorite thing about kumquats is that their sweet skin is edible. Go on, dig right in! The flesh itself is a bit tart, so we recommend eating them whole for a perfect balance of flavor. How fun is that? They also add a bright pop to savory entrées when sliced

Season: Spring through summer Also known as Ataúlfo mangoes, these oval-shaped favorites have a golden yellow skin that reveals a bright yellow inside. We recommend adding these tropical delights to ice cream, smoothie bowls and Thai coconut sticky rice, or dicing and adding to ceviche, pico de gallo or guacamole

Season: Almost year-round Once you try it, you’ll feel the passion, too. Inside its thick purple skin (the deep wrinkles let you know it’s ripe), you’ll find small black edible seeds that are coated by pulp containing a lemony, citrusy flavor. Add a pop of texture and flavor to a yogurt parfait, vinaigrette for a mango, arugula and avocado salad, or stirred into a mimosa

Add to the ultimate cheese board

Season: Fall Here’s the deal: Unlike full-size kiwis, these babies have edible skin without the fuzz. They’re similar in size to grapes with a bright and zesty fruit flavor. Kiwi berries go well in both smoothies and cocktails — or slice in half crosswise to add a bright pop of color to cheese boards or salads

Season: Late spring through summer A member of the tomatillo family, gooseberries taste like a tropical cherry tomato — super juicy with a sweet-tart kick. Just be sure to peel off their papery husks before washing and using. Look for berries that are clean, plump and feel like grapes. Pairs perfectly with soft cheeses like Brie and Camembert