Foods Michael Harshman Has Tried

A fruit so foul, shamans use it to scare evil spirits.

This classic San Franciscan ice cream sandwich is it, isn't it?

Maui's sherbet-ice cream hybrid is a light, fruity, creamy delight.

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

The Brazilian tree gets covered by its tart purple fruit.

The South Pacific's shrub-based drink causes relaxation, euphoria, and a tingling sensation.

The briny “asparagus of the sea” grows along coasts around the world.

The South American bean that looks like cotton candy and tastes like ice cream.

The sweet and creamy “eggfruit” makes a great nog.

Slice one open for some citrus caviar.

Grown only on the volcanic soil of Hawaiʻi’s Big Island, this coffee is known for its subtle, rich flavor and hordes of unscrupulous imitators.

These Portuguese doughnuts have a fervent fanbase in Hawaii.

Brazil's spiky yellow fruit has lemon meringue–flavored insides.

Chefs carefully detoxify this East Coast pufferfish to create sweet, fried “chicken wings of the sea.”

These Polish pre-Lent doughnuts have taken on a life (and an eating contest) of their own in the United States.

The first American doughnut chain used spuds.

With a squeeze of lemon, this plant can turn any drink into a color-changing mood ring.

The world's least practical and most delicious edible straw.

A fizzy, chocolate drink that harkens back to the days of Brooklyn soda fountains.

Tarragon provides the herbal kick to this neon-green Georgian soda.

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

This chocolate-coated confection's crisp, bubbly structure is well-suited to the even crisper Buffalo air.

This bright green cocktail doubles as dessert.

Candy makers recently resurrected this crispy Chicago confection from the graveyard of vintage sweets.