Bizarre Foods Around the World That Are Actually Delicious

When it comes to food, what’s bizarre to one person might be a beloved delicacy to another. Around the globe, unique ingredients and unusual preparations create dishes that seem strange at first glance but offer surprisingly delightful flavors. Here are some of the most unexpected foods that locals swear by and visitors often find delicious once they take the plunge.

Balut: The Filipino Street Food with a Twist

Balut is a fertilized duck egg with a partially developed embryo inside, commonly sold as street food in the Philippines. While the idea might be off-putting to some, its rich, savory taste and creamy texture appeal to many. It’s often enjoyed with a sprinkle of salt, vinegar, or chili.

Hákarl: Iceland’s Fermented Shark

Made from Greenland shark, hákarl is cured through a fermentation process and then hung to dry for several months. The result has a strong ammonia scent, but the taste is surprisingly mild and slightly tangy once you get past the initial smell. Icelanders often eat it as a daring snack alongside a shot of schnapps.

Escamoles: The Mexican “Insect Caviar”

Escamoles are ant larvae harvested from the roots of agave plants in Mexico. Known as “insect caviar,” they have a buttery, nutty flavor and a slightly crunchy texture. Typically sautéed with butter and spices, escamoles are enjoyed in tacos or omelets.

Durian: The King of Fruits

Famous for its pungent smell, durian is banned in many hotels and public transport across Southeast Asia. Despite this, the custardy flesh inside is sweet and creamy, often described as a mix of almonds, cheese, and caramel. Durian fans eagerly await the fruit’s season to indulge in its unique taste.

Century Egg: China’s Preserved Treasure

Century eggs are duck, chicken, or quail eggs preserved in a mixture of clay, ash, and salt for several weeks to months. The yolk turns dark green or gray with a creamy consistency, while the white becomes a translucent jelly. Their strong flavor pairs well with congee or tofu dishes.

Witchetty Grub: Australia’s Bush Snack

Indigenous Australians have long enjoyed witchetty grubs, large white larvae found in certain trees. Eaten raw, they have a crunchy texture, but when cooked, they become nutty and resemble scrambled eggs in flavor. They’re a traditional source of protein and a culinary curiosity for adventurous eaters.

Fugu: Japan’s Risky Delicacy

Fugu is pufferfish prepared by licensed chefs due to its potentially lethal poison. Despite the risk, it’s prized for its delicate, slightly chewy flesh and subtle flavor. Eating fugu is often more about the experience and trust in the chef’s skill than just the taste.

Rocky Mountain Oysters: More Than Meet the Eye

Contrary to the name, Rocky Mountain oysters are actually bull testicles, a popular dish in parts of the American West. They are usually deep-fried and seasoned, offering a crispy exterior and a tender, mildly nutty interior.

Chapulines: Crunchy Grasshoppers of Mexico

Chapulines are toasted grasshoppers seasoned with lime, garlic, and salt. They’re a popular snack in Mexico, loved for their crunchy texture and tangy, smoky flavor. Often eaten on their own or added to tacos and salads, they’re a sustainable and tasty protein source.

Black Pudding: A Savory Blood Sausage

Common in the UK and Ireland, black pudding is a sausage made from pork blood, fat, and oatmeal. Its rich, savory flavor and crumbly texture make it a breakfast staple. Despite its unusual ingredients, it’s a comforting and hearty dish that many people enjoy.