These absorbent stalks make perfect flavor sponges in Vietnamese cuisine.

It's nicknamed “yumberry” for a reason.

Growing this sweet, tropical fruit sometimes requires careful hand-pollination with a paint brush.

Armenians were making these sweet sheets of dried fruit centuries before the Fruit Roll-Up.

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

These exquisite dried persimmons are massaged for weeks.

“Fiji asparagus” isn't asparagus at all.

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

This dark, rare fruit lasts a very long time.

This star-shaped fruit has been beloved for centuries.

A sweet and sticky accident from Derbyshire, England.

This summery parfait has mingled with British royals and literary elites.

It's darker, saltier, and healthier than white sugar.

Bees get a lift from helicopters in order to produce this spicy honey.

A fragrant, difficult-to-harvest delicacy from the Scottish moorlands.

As Brazil's forests of Araucaria angustifolia dwindle, so do the harvests of their delicious seeds.

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

Touted as the original energy bar, the bison-based mixture kept for months.

This hearty kelp has been feeding Chileans for at least 14,000 years.

Cold mornings in the Andean Highlands are best met with a steaming cup of this sweet, purple drink.

In an Ethiopian forest, a dying breed of beekeepers scales dangerously tall trees to harvest nectar from handmade hives.

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

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

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