A taste of home for Manitobans.

Cooks in the Southern United States still whip up this spicy, seductively sweet condiment from the 1950s.

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

This tangy East Coast spread is becoming increasingly hard to find.

Sweet sauce tops off buttermilk biscuits in the Appalachian and Ozark mountains.

This powder proved essential to Arctic exploration, war, and the ice cream parlor.

After a hurricane struck New England in 1938, one chef used windfall apples to make a sweet breakfast-topper.

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

Beekeepers in the United States' southeastern swamplands are fighting to preserve this smooth, sweet delicacy.

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

The sweet, tiny wild berries are only available for two months each year.

The oldest fruit native to North America is probably the least known.

It looks like an exploding planet and tastes like sugarcane.

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

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

The little-known fruit tastes like peanut M&Ms.

Devour this rare variety without fear of post-pineapple mouth irritation.

Almost every Newfoundlander has a secret spot for foraging this honey-sweet berry.

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

This jewel-like corn became an internet sensation.

Nutty and sweet, these juicy gems were once a valued trade commodity in the northern United States.

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

The lychee-looking fruit appears in everything from jam and liqueur to the Aeneid and Madrid's flag.

Beneath a layer of spines, this cactus sprouts asparagus-flavored buds.