This tangy fruit flavors everything from ice cream to cocktails.

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

You can only nibble on this citrusy-cheesy fruit or risk a mouthful of spikes.

At last, a street snack that brings together Doritos, veggies, pickled pig skin, and gummies.

A sailor's stew that's come to define Liverpudlians.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

The original energy bar.

A small cantina is home to a sweet-and-salty shot of raisin liqueur with a cheese cube chaser.

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

Not even the 17th-century nuns behind this Mexican eggnog could resist drinking it.

This ceremonial Mayan brew has evolved into a sweet, smoky spirit in the Chiapas highlands.

A hearty Irish staple that can tell your fortune.

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

Pair a Brazilian confection with a sweet South African liqueur, and a unique treat is born.

The cornmeal patty that Rhode Islanders eat morning, noon, and night.

These Mexican bugs taste like cinnamon and alleviate arthritis pain.

These palm flower clusters resemble tentacles of baby corn.

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

Chile is home to very, very small coconuts.

Relatively unknown outside South America, the tart, tomato-like fruit makes beloved juices and cocktails.

This fizzy, tropical drink has ancient roots in Mexico.

The Mesoamerican mortar and pestle has been made, and used, the same way for thousands of years.

Cow eyes make a juicy and gelatinous taco filling.

This British temperance tonic is now a Ramadan favorite.