Buzz
Change is inevitable, and fruits are no exception. Here are 10 fruits that have evolved significantly, either in their reputation or their physical form.
10. Banana
Many people notice that banana-flavored candies taste nothing like the bananas we eat today. This is because the bananas of the early 20th century were quite different. The Cavendish banana, now the most common variety, replaced the Gros Michel banana after the Panama disease wiped out the latter. While the Gros Michel was more flavorful, the Cavendish became the standard due to its resistance to the disease. Interestingly, banana candies still mimic the taste of the Gros Michel, a flavor that has remained unchanged for decades. Additionally, older bananas contained large, hard seeds, making them far less convenient to eat compared to today's seedless varieties.
9. Apricot
During the Second World War, apricots were a key part of military rations, valued for their ability to keep soldiers feeling full. However, after several tanks transporting the fruit experienced mechanical failures, apricots gained a bad reputation among troops. Superstitions led to the fruit being banned from military vehicles, despite the fact that apricots were simply part of the standard rations and not the cause of the breakdowns. Decades later, the superstition persisted, as noted by a staff sergeant who humorously remarked, 'I’ve heard you should never bring apricots into a vehicle... though I don’t know where you’d find them in the middle of Afghanistan.'
8. Durian
The durian, a staple in Southeast Asian cuisine and medicine, is infamous for its overpowering smell. In 2020, a German post office was evacuated after a durian shipment caused panic, with six workers hospitalized due to fears of a gas leak. The fruit’s notorious odor has even led to its ban on Singapore’s public transit, where it is now listed alongside prohibited items like cigarettes and flammable materials. Scientists studying the durian have identified a unique combination of chemicals responsible for its smell, including four previously unknown compounds.
7. Peach
Over centuries, selective breeding has transformed peaches from small, lentil-sized fruits into the large, sweet varieties we enjoy today. Originally no bigger than a cherry and with a flavor closer to a lentil, farmers have carefully cultivated peaches to emphasize their size and sweetness, making them a far cry from their ancient ancestors.
6. Tomato
The tomato has undergone one of the most dramatic shifts in reputation. Long mistaken for a vegetable, it is now widely recognized as a fruit, though humorously noted that it doesn’t belong in a fruit salad. In the 18th century, tomatoes were feared as 'poison apples' due to their resemblance to apples and their harmful effects on aristocrats. This was later attributed to the fruit’s acidity reacting with lead-based cutlery, causing lead poisoning.
5. Watermelon
Watermelons haven’t always been the smooth, red fruit we know today. A 17th-century painting by Giovanni Stanchi reveals a vastly different version, with a more rugged interior and less vibrant color. Over centuries, selective breeding has transformed watermelons into the juicy, red fruit we enjoy, maximizing their edible portion and enhancing their visual appeal. Stanchi’s artwork serves as a historical snapshot of the fruit’s evolution.
4. Apple
While many fruits on this list have evolved significantly, the common apple retains many similarities to its ancestors. However, its taste has changed dramatically, with modern supermarket apples being much sweeter than their wild counterparts. Though the exact history of the apple’s domestication is unclear, it’s known that the fruit was once far more sour. One dangerous trait it shares with its predecessors is the presence of cyanide-producing compounds in its seeds, which can be harmful if consumed in large quantities.
3. Kiwi
Although the kiwi is often linked to New Zealand, it actually originated in China. The fruit was rebranded as part of a marketing strategy, shifting its identity to the South Pacific nation. Originally called the 'Chinese gooseberry,' its name in Chinese referred to it as the 'macaque fruit,' named after the monkeys that loved eating it. The kiwi’s journey to New Zealand began in 1904 when seeds were brought from China by Mary Isabel Fraser and planted by a local farmer. By 1910, the first kiwis were grown in New Zealand, and in 1959, they were renamed 'kiwifruit' to distance them from the less appealing 'gooseberry' label. Today, kiwis remain a popular fruit, and New Zealanders distinguish between the fruit ('kiwifruit') and their national identity ('kiwis').
2. Blueberries
Most blueberries grown in the US contain tiny, transparent worms known as 'Drosophila suzukii.' These harmless larvae, which first appeared in 2008, eventually develop into fruit flies if the berries rot and the worms fall into the soil. While they may pose challenges for farmers, these worms are safe for consumers to eat and do not affect the fruit’s edibility. Often nearly invisible, they are a natural part of the fruit’s ecosystem.
1. Eggplant
The eggplant boasts a fascinating history, having appeared in various colors and sizes over time. While today’s eggplants are predominantly purple, earlier versions were green, yellow, and white. A notable difference from the past is the presence of a prominent spine that once extended from the base to the stem, a feature removed to maximize edible yield, much like the evolution of watermelons. Originally round and tomato-like in shape, eggplants have since been cultivated into the elongated form we recognize today.
