This celebration of the largest edible fruit native to the United States features plenty of “pawpawpular” foods.

Frozen custard gets topped with green chile sauce and salty pecans to make this Las Cruces specialty.

Oklahoma City's signature cocktail calls for a frosty mug, a shot of amaretto, Coors Light, and orange juice.

This dark, rare fruit lasts a very long time.

This unique soup of chicken drippings, vinegar, and cayenne pepper has been a Bradford, Tennessee, favorite for decades.

The uniquely Rhode Island treat is a relic from the era of soda fountain pharmacies.

This Jersey-born frosty drink is now a Rhode Island favorite.

In a supreme test of gut and gam, runners must eat a half-smoke sausage with chips before completing a 13.1-mile race.

Tohono O’odham cooks finish these hand-stretched, buttery tortillas over a hot stone disc.

An unusual combination of marshmallows and spice make this screamingly good burger.

This recently revived New York heirloom doesn't contain cheese, but it does make an iconic pumpkin pie.

This Canadian variety of a classic Mediterranean herb gives Acadian cuisine its signature fragrance.

Bred by members of the Cherokee Nation, this heirloom American squash gets sweeter in storage.

This long-extinct pungent delight has made a comeback in Wisconsin.

In the 19th century, Chinese immigrants developed an early New England fusion sandwich that is divisive as it is salty.

This French Creole Christmas Eve tradition takes midnight munchies to a whole new level.

A New Year's Eve tradition of scarfing down 12 grapes for good luck.

A few Baltimore bakeries still serve this cheesecake named after 19th-century cottage cheese.