Once a year, communities on the tiny island gather to preserve the art of making licorice-flavored apple butter.

This famous Italian honey is now produced only on an Australian island.

Beekeepers in the United States' southeastern swamplands are fighting to preserve this smooth, sweet delicacy.

An industry run almost entirely by women is developing new sustainable methods to harvest this highly coveted riverbed salt.

A sacred tree, a secret language, and the labor of generations of women keep an ancient tradition of salt harvesting alive.

This pristine honey with a cool menthol aftertaste is produced by honeybees that feast on a Hawaiian mesquite forest.

This signature pepper has been a hot commodity since the Maya era.

Minorcans spiced up the food scene in St. Augustine with this fiery crop.

In the mountains of the Philippines, nuns raise funds with a sweet spread made from purple yams.

This "green caviar" is vegetarian friendly.

They grow in boxes and can cost more than $100.

The oldest fruit native to North America is probably the least known.

The sweet, tiny wild berries are only available for two months each year.

The fruit so pungent it's banned from trains, hotels, and public places.

This fruit can also count as dessert.

This tomato variety can stay fresh for six months after harvesting.

This creamy, bright pink fruit is known as the "Borneo avocado."

Mexico's “mouse melon” is actually a tiny cucumber.

This lucky fruit tastes best in rice.

Eating these unpredictable tapas is a game of spicy-pepper roulette.

These palm flower clusters resemble tentacles of baby corn.

Meet purple mangosteen's rare, complex cousin.

The Greek island's volcanic soil produces an intensely fragrant, sweet crop.

Inside a hard, yellow shell lies a sweet, black spread.