Foods Rachel Rummel Has Tried

This tangy fruit flavors everything from ice cream to cocktails.

On the riverbanks of Oaxaca, cooks make “stone soup” with hot rocks and fresh fish.

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

This rare, smoky chile grows only in the Sierra Norte region of Oaxaca.

This shape-shifting bread has kept its traditional name, but continued to reinvent itself with changing times.

These pink cookies are destined to be dunked in champagne.

These sacred leaves taste like peppery soda.

The Rwandan condiment is so spicy, it's served with eyedroppers.

Popular in colonial New England, this “apple molasses” is now made by only a handful of commercial producers.

Its pulp tastes just like the creamy spread.

During the Great Depression, Canadian women made “unemployed-person pudding.”

This alcoholic drink has medicinal properties (and sometimes contains turtle penis).

A legume so loved, it’s caused a “fever” in France and made Americans break laws.

A few Baltimore bakeries still serve this cheesecake named after 19th-century cottage cheese.

These exquisite dried persimmons are massaged for weeks.

This pineapple soft serve has a cult following at Disney theme parks.

This fruit either burns your throat or tastes like a tropical medley.

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

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

Eggnog gone wild, brought to you by the Canadian Military.

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

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

The Brazilian tree gets covered by its tart purple fruit.

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