Foods Michonne Has Tried

This tangy fruit flavors everything from ice cream to cocktails.

North Carolina's seasonal delicacy is brought to you by algae.

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

This is one seriously polarizing pie.

Once made by monks, this candy spends 15 days rolling in sugar syrup to get its pearly-white shell.

This candy rarely ventures beyond Canada's borders.

Dill pickles soaked in Kool-Aid? Oh, yeah!

On the slopes of Kilimanjaro, brewers make beer from bananas and finger millet.

It's nicknamed “yumberry” for a reason.

These dangling decorations of lemon and chili peppers are meant to ward off a goddess of misfortune.

A sweet and nutty liqueur made with the fruit of the "elephant tree."

The Detroit favorite is one of the oldest sodas in the United States.

The sweet, spiraled pastries were once a staple on cold days in the American South.

Only two silent monks know all 130 plants that go into this herbal liqueur.

This slightly sweet dessert is a staple in some Black American Muslim communities.

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

This protein-rich legacy of the Aztecs makes for a savory taco filling.

Deep-fried grasshoppers make a tangy, crispy taco filling.

This layered pastry from Italy's Amalfi Coast may have origins in a 17th-century convent.

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

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 salty potatoes were originally boiled in seawater.

The story of the golf tournament’s signature snack is one of secret recipes and controversial updates.

This dark, rare fruit lasts a very long time.