Serious Eats - seriouseats.com

Reminds me of the little 'shaped' and painted marzipan fruits we made at home each Christmas! These are very realistic!

blackberry or mulberry jam
tomato and jalapeno salsa
hot pepper jelly (to be eaten spread with cream cheese on crackers, yum!)

It is good that this discussion has come up here. The question of organic food safety has long been a contentious issue, together with discussions on nutrition quality etc. or organic v/s conventional foods. Official definitions: http://www.nal.usda.gov/afsic/pubs/ofp/ofp.shtml
Consequently, as mentioned in this discussion, anything that goes through a processing facility is subject to the same food safety risks as conventional foods. The foods are not different with respect to the characteristics that influence their safety. Salmonella can grow just as well in organic as in conventional foods if they find themselves there. So can other foodborne illness-causing microorganisms.
It would also be good to keep in mind that if items like fertilizer, water etc. happen to be contaminated with the above-mentioned bugs, they can equally contaminate organic and conventional foods - ergo, a reminder to locally-growns also to keep up with Good Agricultural Practices.

I believe that these are also referred to as 'mud apples'. By way of explanation, if at just the right stage of ripeness, they are delicately-flavored, almost honeyed. If overripe - like mud. Wish I could get my hands on some fresh-off-the tree right now!