The cold months bring exotic fruit from tropical climates to our supermarkets. Tasters at America’s Test Kitchen sampled several and reviewed their favorites. Among their top picks was the rambutan, right, a Malaysian fruit covered in soft, purplish bristles. The inside has a “delicate berry flavor,” and a texture reminiscent of “gummy bears.” Just wash, peel and eat.

Carambola, or Star Fruit
ORIGIN: Native to Indonesia, India and Sri Lanka.
Look for taut-skinned, fragrant fruits that yield to gentle pressure. Store at room temperature and slice to add to salads or desserts.

Durian
ORIGIN: Southeast Asia; now grown in Florida, Hawaii and elsewhere.
Notoriously stinky when cut open, the durian has a “puddinglike” texture with an “eggnog” character. Use within a day or two of purchasing.

Papaya
ORIGIN: the Americas; now grown in many tropical climates.
Papaya is “very sweet” but “musky, like overripe cantaloupe.” Ripe papaya is best eaten raw; unripe can be shredded onto salads or cooked like a vegetable.

Passion Fruit
ORIGIN: South America, Caribbean, Florida, Australia, among others.
“Intensely aromatic,” passion-fruit pulp is often strained to extract the juice. Passion fruit can be refrigerated for up to a week or frozen for a month.

Kiwi
ORIGIN: China, but first commercially grown in New Zealand.
“Sweet-tart” and “berrylike,” kiwis have a “firm but juicy” texture, will ripen at room temperature and can be refrigerated for up to three weeks.