In Central America, custard grows on trees.

So sweet you forget to cry.

A watermelon-and-bubblegum-flavored treat courtesy of Mexico's favorite cactus.

Indiana's unofficial state pie was once a desperate measure.

Oaxaca's favorite morning beverage is an ancient blend of cacao, corn flour, and water.

Thai red beans and rum combine in a winter warmer inspired by a South American specialty.

Devour this rare variety without fear of post-pineapple mouth irritation.

On the riverbanks of Oaxaca, cooks make “stone soup” with hot rocks and fresh fish.

French Canadians find “nun’s farts” addictively delicious.

This phallic, giant clam is the culinary crown jewel of the Pacific Northwest.

The little-known fruit tastes like peanut M&Ms.

Detroit's signature soda shake blends Vernors ginger ale with vanilla ice cream.

Almost every Newfoundlander has a secret spot for foraging this honey-sweet berry.

A crispy cookie from South Carolina, first introduced during the slave trade.

The first American doughnut chain used spuds.

The Nova Scotia ice cream flavor is so beloved, women dye their hair to match its pastel swirl.

Pennsylvania's pork loaf embodies Amish resourcefulness.

The most beautiful, striking sugar skulls can be found at this annual fair in Toluca, Mexico.

Take a bite out of this apple to reveal its pink interior.

Made with reindeer meat and topped with Coca-Cola-glazed onions, this snack once drew lines down the block in Anchorage.

The plant's fruit, leaves, and bark offer a spice rack of flavors.

Bakers delicately wrap this corn-and-bean dumpling in hickory leaves before boiling.

Nutty and sweet, these juicy gems were once a valued trade commodity in the northern United States.

You can have your syrup and drink it, too.