North Carolina: Scuppernong grape
According to the internet, a scuppernong grape is really just a plump green muscadine grape variety originally cultivated for wine production. Nowadays, folks prefer their scuppernong in jelly, an earthy, pleasantly tart, hot-pink spread that really knows how to set off a piping-hot buttermilk biscuit. What makes it official state food-worthy, though, is its name, which, when repeated ad nauseam, is a fantastic way to annoy your co-workers.
This full pound and a half of flaky, fruit-filled pastry, baked into a giant oval and finished with a thick smear of sugary icing, is the stuff of munchie-fueled dreams. This sweet treat was brought to the States by Danish settlers, and went on to take over the state, particularly the southern half. Word on the prairie is that a distillery in Middleton, Wisconsin even makes a Kringle Cream liqueur from Wisconsin cream, rum, sugar, and some additional Kringle-y materials -- so, yes please. Wisconsinites, hang on to your mormor's recipe -- it's only a matter of time before some blood-sucking, flannel-clad "innovator" catches on and turns this ginormous breakfast Danish-sweet pretzel monster into the next Watermelon Water™.