Everything evolves, even the humble fruit, and the top 10 fruits on this list prove just how dramatic those changes can be. From taste twists to whole‑plant makeovers, each entry below has a story worth savoring.
Why These Top 10 Fruits Matter
10 Banana
Ever wondered why banana‑flavored candy tastes far sweeter than the real thing? The answer lies in a century‑old botanical reshuffle. Early 1900s bananas were a completely different breed called Gros Michel, complete with hefty seeds and a more subdued sweetness. When Panama disease—a nasty fungus—decimated Gros Michel orchards, growers turned to the Cavendish variety, which is the banana most supermarkets stock today. This switch not only altered the fruit’s flavor profile but also its appearance, making it seed‑less and easier to eat. Yet candy manufacturers never updated their recipes, preserving the old‑school taste that many still adore.
9 Apricot
During World War II, apricots earned a dubious reputation among Allied forces. Supplying troops with rations, the fruit was prized for its ability to keep soldiers feeling full. However, a spate of tank engine failures was blamed on the presence of apricots in the cargo. Superstitious Marines swore the fruit was a bad omen, and the military eventually banned apricots from any vehicle. A seasoned sergeant later confirmed the myth persisted long after the war, joking that “you’d never find apricots in a tank in Afghanistan.” The legend lives on, turning a once‑ordinary stone fruit into a cautionary tale.
8 Durian
Known as the “king of fruits,” durian’s reputation hinges on its notorious odor. In 2020, a German post office in Schweinfurt was forced to evacuate after a durian arrived by mail, its pungent scent prompting staff to think they were exposed to a hazardous gas. Six employees required medical attention as a precaution. The incident sparked stricter regulations: Singapore’s MRT now bans durians outright, posting signs alongside those prohibiting smoking and flammable items. Researchers have uncovered a cocktail of chemicals—four of which were previously unknown—to explain the fruit’s unforgettable smell.
7 Peach
Selective breeding has turned the peach from a modest, cherry‑sized seed into a plump, juicy indulgence. Ancient varieties were barely bigger than their central stone and boasted a flavor more reminiscent of lentils than sugar. Over millennia, growers amplified size, sweetness, and flesh‑to‑stone ratio, crafting the beloved dessert fruit we know today. The modern peach is the result of countless generations of agricultural fine‑tuning.
6 Tomato
The tomato’s identity crisis is legendary. For centuries it was classified as a vegetable, only to be scientifically re‑identified as a fruit in the 19th century. In the 1700s, aristocrats dubbed it the “poison apple” because its acidity leached lead from ornate cutlery, causing illness. Modern humor captures the paradox: “Wisdom is knowing a tomato is a fruit; knowledge is not putting it in a fruit salad.” Today, the tomato enjoys its dual reputation—culinary darling and botanical fruit.
5 Watermelon
Watermelons weren’t always the bright‑red, smooth‑shelled treats we bite into today. A 17th‑century painting by Giovanni Stanchi shows a darker‑hued, more irregular fruit, hinting at its wild ancestors. Over the past four centuries, selective breeding has boosted size, flesh‑to‑rind ratio, and intensified the crimson color we now associate with summer picnics.
4 Apple
Apples have sweetened dramatically since their domestication. Early varieties carried a sharp, sour bite, while today’s supermarket selections lean toward sugary flavor. One constant remains: the danger lurking in the seeds. Apple pips contain amygdalin, a compound that converts into cyanide when metabolized, meaning they should be eaten sparingly.
3 Eggplant
Eggplants have sported a rainbow of colors and shapes throughout history. While today’s staple is a glossy purple, ancestors came in green, yellow, and even white, and sported a pronounced spine running from base to root. Over time, farmers bred out the spine and refined the fruit’s elongated shape, maximizing edible flesh per plant.
2 Blueberries
Since 2008, many U.S. blueberry crops have hosted tiny, transparent larvae known as Drosophila suzukii. These harmless worms live inside the berries, eventually maturing into fruit flies once the fruit decays. While they pose a nuisance for growers, the insects are benign for consumers and can be eaten along with the fruit.
1 Kiwi
Although the kiwi is synonymous with New Zealand, its origins lie in China, where it was once called the “Chinese gooseberry.” Early 20th‑century marketing rebranded the fruit after the nation’s iconic bird, a move dubbed a “botanical hijack.” Seeds were first shipped to New Zealand by Mary Isabel Fraser in 1904; the first trees bore fruit in 1910, and by 1959 the name “kiwifruit” replaced the less‑appealing “gooseberry.” Today, kiwifruit remains a staple of fruit bowls worldwide, while New Zealanders refer to themselves as “Kiwis” and reserve the term “kiwifruit” for the produce.