The same techniques do not necessarily work for kids though. My kids prefer their vegetables steamed, grilled with no spices or lightly boiled (NOT boiled to death). Sometimes raw. So we'll often have at least a fancy veggie and a plain veggie on the table at dinner time (even if that's just putting the salad spinner straight out of the fridge some days and taking out some leftovers, or reheating some frozen corn and peas).
Being consistent pays off: it took five years of raw veggies in her lunch box before my eldest daughter started eating them (I called them "sacrificial veggies to the god of compost", mostly designed to appease the judgemental lunch ladies

They actually all ended up in the stock pot at the end of the day, until she hit a growth spurt and was suddently interested in carrot sticks. Now it all disappears. ). It should take less time with an adult who is willing to taste (I'm skeptical of adults who do not even want to *try* a bite of something new).
Oh, and for fruit, I've found that cutting them up in bite sizes is 50% of the win. A child (and most adults) will go through an insane amount of fruit as long as it does not require any work. My father does these beautiful varied fruit plates everyday at breakfast, and it's so much more tempting than just a couple of fruits on the sideboard. And even if you're just laying fruit out on the side board, nice serving pieces that showcase the beauty of the fruit will make them more popular (I'm using up all my fancy tiered trays and cake stands to display fruit on my sideboard, and it makes a difference).