Slice one open for some citrus caviar.

These absorbent stalks make perfect flavor sponges in Vietnamese cuisine.

This tangy fruit flavors everything from ice cream to cocktails.

The lychee-looking fruit appears in everything from jam and liqueur to the Aeneid and Madrid's flag.

Every November, wasp-based dishes create quite a buzz in a Japanese village.

Germans turn up for a rare, pointed cabbage.

“Fiji asparagus” isn't asparagus at all.

Apples are red, blueberries are blue / But these pommes d’amour are red inside, too.

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

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

After Hurricane Katrina, New Orleanians banded together to save a beloved heirloom squash.

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

All but absent from supermarket shelves, this heirloom peach is a sweet secret in Southerners' backyard gardens.

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

Dates from this desert oasis have been sweetening Egyptian tables since pharaonic times.

A pepper so good, Hungarian immigrants carried it with them when they came to Wisconsin.

This rare, distinguished North Carolina melon once fed presidents and kings.

This protected German fruit has its own representative queen.

The melon has its own sculpture, festival, and order of knights.

Snap judgments may spell trouble for what was once the king of California apricots.