In 1994 the flavr savr tomato became the first genetically modified (GM) food approved by the FDA for sale in the U.S. It promised a longer shelf life and "that homegrown flavor," even in winter. But sales stagnated with widespread concern about genetic modification, and it was axed completely by 1997.

Wariness of GM food inspired researchers to redirect their efforts away from genetic modification and toward analysis of fruits and vegetables for traits related to durability, color, and flavor, and to begin using traditional crossbreeding techniques to maximize nutrition, hardiness, and flavor.

Early hybrids were little more than chance mutants. But agricultural researchers aren't content to rely on luck. These days California seed maker Seminis spends more than $50 million a year on DNA analysis and crossbreeding. Universities and small growers, such as Colorful Harvest in Monterey, California, are helping to develop new products, and forward-thinking food chains such as Whole Foods, Wild Oats, and Wegmans are stocking them on their shelves. Here's a look at some of the standouts among the new breed.

ORANGE CAULIFLOWER
Compared to its white cousin, this new variety contains 25 times more beta-carotene, an antioxidant that may slow the aging process, reduce the risk of some cancers, and improve lung function. Fans often describe the taste of orange cauliflower as "creamier" than white.

RAINBOW CARROTS
These multicolored tubers boast all the beta-carotene you'd expect from a carrot, plus a big dose of lycopene, a carotenoid found in tomatoes. Prostate cancer studies have led to the hypothesis that lycopene may play a role in cancer prevention; it may also reduce the risk of heart disease by decreasing the oxidation of LDL cholesterol.

BROCCOLINI
Also known as baby broccoli, this hybrid of Chinese kale and broccoli has long, thin stems that resemble asparagus and a milder, sweeter flavor than the original, plus the same amount of calcium. Eight stalks provide 130 percent of the recommended daily allowance of vitamin C and 30 percent of vitamin A. It's less fibrous than broccoli, and the entire flower and stem can be eaten.