I started getting adventurous with food in my mid-teens, funnily enough. One incident stands out to me, as there is about a 9 year span.
I first tried salmon roe (salmon eggs) in my teens and had a tough time finishing it. It was rubbery, fishy, and horribly salty. I swore it off for almost ten years. Then the Gentleman Friend treated me to chirashi (sashimi over a bed of vinegary rice), which included salmon roe tucked in with the fish. With some trepidation, I tried one and it was glorious. It was like biting into a bubble and as it popped, it had just the perfect amount of saltiness without any strong fishy aftertaste. We concluded that I had been given subpar product (the sushi place I first tried it at was rather... sketchy).
I do try foods that I didn't care from time to time again, just to see if I just had a bad sample or if my tastes have changed. As of now I don't care for most dark leafy greens, olives, or liver. Even then, I can eat greens when in a strongly flavored preparation - layered in lasagna or pasta bake, in stews/soups - and I do like the occasional slice of Kalamata olive bread.