Since someone I know absolutely loves these small, toxically sweet, warningly red, plasticy balls of modified fruit, I felt compelled to note that Majikthise has posted notes on how they are made. Although I would make sure anything soaked in sulphur dioxide and calcium chloride as part of the standard processing gets a "For External Use Only" warning label, it's probably the addition of rats that will bother most everyone else:

I am reminded of tales of the things found floating at the top of non-German beer vats, from garbage to insects to rodents. Perhaps that's part of the appeal, however; my father has told me that the Philippine San Miguel beer acquires its distinctive flavour from the algae that grows on top and along the sides while it brews.

Bon appetit!