Foods sontaron Wants to Try

Ice cream made with fresh snow is a beloved Southern tradition.

These delicious strands of juice-coated nuts look like colorful candlesticks.

Mexico's “mouse melon” is actually a tiny cucumber.

In Gilroy, California, garlic flavors everything, including desserts.

The anus-shaped fruit tastes like cinnamon applesauce.

In Central America, custard grows on trees.

Funerals in the Lone Star State call for this comforting chocolate treat.

The Andean root once fueled Inca warriors.

A syrupy cup of peaches and wheat kernels is a customary reward after a Santiago mountain hike.

South Korea's oldest alcoholic beverage is making a comeback.

Peru’s leaf-wrapped rice ball might be named after John the Baptist’s decapitated head.

In Myanmar, fermented tea leaves make a tangy, caffeinated salad.

The nut goes from oak tree to savory, sesame-topped side in a matter of days.

South Koreans turned this simple grain into a nutty energy drink.

This fermented purple carrot elixir practically makes itself.

Cheddar cheese flavors a classic frozen treat in the Philippines.

Why not fry a year-old leaf?

The first thing eaten off the Ark.

These extra-cheesy potatoes resemble decadent fondue.

Chile is home to very, very small coconuts.

This lucky fruit tastes best in rice.

The gummies are taking over Utah.

Only in Albany do people dip in raspberry sauce.

Peru's purple drink made from purple corn.