Foods themonkeyinabottle Has Tried

On Day of the Dead, garlands of the tiny, apple-flavored fruit serve as offerings to the deceased.

A crispy cookie from South Carolina, first introduced during the slave trade.

Armenians were making these sweet sheets of dried fruit centuries before the Fruit Roll-Up.

The stinky, simple classic is still served at select Wisconsin taverns.

A buttery Southern specialty inspired by 19th-century seaside cookouts.

The fiery fruit brandy of the Balkans.

This Borneo specialty tastes like olives, carrots, and brie cheese—if you know how to prepare it.

These old-school metal tea-glass holders are a fixture on Russian trains.

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

Take a bite out of this apple to reveal its pink interior.

No rodents were harmed in the making of this fried Canadian treat.

This wintertime serenade for apple trees also involves firing rifles and drinking cider.

Produced since 1847, these classic New England candies almost disappeared in 2018.

Slurp this sweet and savory summer treat from a tamarind-and-chili-paste-coated straw.

This traditional Southern pairing captures sweet and salty in a single bottle.

A crossbred table grape variety that tastes an awful lot like spun sugar.

This device bucks the Russian tradition of sharing a cup of tea and makes just enough hot water for one person.

In Armenia, hangovers call for a hearty soup of boiled cow hooves.

These Southeast Asian legumes are famed for their lasting funk and deliciously nutty flavor.

In Catalonia, the fortified wine has its own weekend ritual.

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

This once-common spice is now almost completely unknown outside India.

This heavenly custard was born from the leftovers of sherry winemaking.

The Netherlands' most famous treat now comes in a bottle.