20The World’s Most Unusual Holiday Foods

Nocino is a traditional Italian liqueur made from green walnuts, which are harvested during the summer solstice and soaked in alcohol. It’s often enjoyed during the winter holidays as a digestif after a large meal, with its rich, spiced flavor making it a favorite at holiday feasts.

Lechon, or roasted pig, is a festive Filipino dish that is often the centerpiece of large holiday gatherings. The entire pig is slow-cooked over an open flame, resulting in crispy skin and tender meat. It is traditionally served during Christmas and other special occasions.

Though typically associated with Quebec, poutine—a dish of fries topped with cheese curds and covered in gravy—is enjoyed during various holidays and celebrations in Canada. This indulgent comfort food is especially popular during winter festivals and New Year’s celebrations.

Cozido is a Brazilian stew made with various types of meats, sausages, and vegetables, all slowly cooked together in a large pot. This hearty dish is especially popular during Christmas, where families gather to enjoy a filling and flavorful meal.

Lutefisk is a traditional Norwegian holiday food made from dried fish (often cod) that has been rehydrated in a lye solution. After soaking, the fish takes on a jelly-like consistency that may be an acquired taste for many. It’s often served with potatoes, peas, and melted butter.

The kola nut is often used in various ceremonies and celebrations across West Africa. It is chewed for its stimulating effects and is traditionally offered as a sign of respect to guests during holiday gatherings. The nut has a bitter taste but is believed to have spiritual significance.

Turrón, a traditional Spanish holiday treat, is a nougat made from almonds, honey, sugar, and egg whites. It’s a popular food around Christmas time, particularly in the regions of Alicante and Jijona, where it’s made in both hard and soft varieties.

In the Southern United States, eating black-eyed peas on New Year’s Day is considered a symbol of prosperity and good luck for the year ahead. Often prepared in a dish called Hoppin’ John, the peas are typically served with rice, pork, and greens.

In Japan, it’s customary to eat toshikoshi soba (year-crossing noodles) on New Year's Eve. These long buckwheat noodles symbolize longevity and are often served in a hot broth with tempura. The act of eating the noodles is said to bring good luck and a long life.

Bacalhau, or salted cod, is a central part of Christmas and Easter meals in Portugal. The fish, which is soaked for several days to rehydrate and reduce its saltiness, is cooked in various ways, including baked, stewed, or served with potatoes. It is said that there are over 365 different ways to prepare bacalhau—one for each day of the year!

During the New Year celebrations in Cambodia, fried tarantulas are a common snack. The giant spiders are deep-fried until crispy and are often served with a sprinkle of garlic and salt. While they may be an unusual food choice for many, they’re considered a delicacy by locals.

Mince pies are a traditional British Christmas treat, made from a mixture of dried fruits, spices, and sometimes alcohol, encased in a buttery pastry shell. Originally, the pies were filled with minced meat, but today, they are sweet, offering a warming, festive flavor that has been part of holiday feasts for centuries.

Pavlova, a meringue-based dessert topped with fresh fruit like kiwis, strawberries, and passionfruit, is a staple in Australia and New Zealand during Christmas and other celebrations. The crispy, sugary shell contrasts with the soft, marshmallow-like interior, creating a delightful holiday treat.

Tamales are a beloved Mexican holiday food, especially during Christmas. These masa-based doughs are filled with a variety of fillings like meats, cheese, or chilies, and then wrapped in corn husks or banana leaves before being steamed. While they are enjoyed year-round, tamales are particularly festive during the holiday season.

Haggis, a savory pudding, is made from sheep’s heart, liver, and lungs, mixed with oats and spices, and traditionally cooked inside the sheep’s stomach. It’s a traditional dish served on Burns Night (January 25) to celebrate the life of Scotland’s national poet, Robert Burns.

Kiviak is a traditional Greenlandic dish made by fermenting auks (small seabirds) in the body of a seal. The birds are buried in the seal skin for several months, allowing them to ferment and develop a strong, pungent flavor. Though the concept may be off-putting to many, it’s a holiday staple in Greenland, especially during the winter solstice.

In Russia, caviar is a luxury food often consumed during festive occasions, including New Year's Eve and weddings. The black or red eggs of sturgeon or salmon are served on buttered bread or blinis, offering a taste of decadence that is a far cry from the more common holiday foods.

Fruitcake, a dense cake filled with candied fruits, nuts, and often soaked in alcohol, has a reputation for being a divisive holiday treat. Though many people find it cloying and heavy, it remains a Christmas tradition in both the United States and the UK, often passed down through generations.

Known as the "king of fruits," durian is famous for its powerful smell, which is often described as a mixture of rotten onions, turpentine, and raw sewage. While not exclusive to holidays, this unique fruit is commonly eaten during celebrations in countries like Thailand, Malaysia, and Indonesia. Despite its odor, many people love its custardy texture and sweet, savory flavor.

Sweden’s surströmming, or fermented herring, is infamous for its strong odor. Typically enjoyed during late summer or early autumn, it is often served with flatbreads, potatoes, and onions. This pungent dish is so notorious that it’s banned on planes, but it remains a beloved tradition for many Swedes who see it as a rite of passage.