Micronesian cuisine draws from its maritime resources and tropical environment, offering meals that are both hearty and fresh. Dishes often feature breadfruit, taro, coconut, and freshly caught seafood. A staple delicacy is kelaguen, made with raw fish or chicken marinated in lemon juice, coconut, and onions. Grilled reef fish served with breadfruit or yam is commonly enjoyed throughout the islands. Coconut crab, a local delicacy, is highly prized for its rich, sweet meat. On special occasions, pig roasts are held, providing an opportunity to experience traditional Micronesian feasting. Fruits such as papaya, banana, and pandanus are enjoyed fresh or in desserts.