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Rotten, fermented fruit has some nutritional value, and may have looked pretty good to our hungry ancient ancestors. Evolving the ability to metabolize the alcohol in fermented fruit may have helped us adapt to a changing climate 10 million years ago, research suggests. iStockphoto hide caption

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iStockphoto

Roasted pineapple Alan Richardson /Houghton Mifflin Harcourt hide caption

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Alan Richardson /Houghton Mifflin Harcourt

A Boozy Parisian Pineapple That Tastes Like The Holidays

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A species of peach related to the 7,500-year-old pits found in China recently (left), and today's more modern versions (right). Courtesy of Jose Chaparro/University of Florida hide caption

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Courtesy of Jose Chaparro/University of Florida

The Maiden Blush, Chenango Strawberry and Duchess of Oldenburg are heirloom apples found in old orchards across Colorado, which was once a major apple-producing state. Adalyn Schuenemeyer /Montezuma Orchard Restoration Project hide caption

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Adalyn Schuenemeyer /Montezuma Orchard Restoration Project