From Poisonous to Precious: The Fascinating History Behind Tomatoes Being Called “Love Apples”

The juicy, delicious tomato is a staple in kitchens around the world today. From being sliced for burgers to being cooked down into rich, hearty pasta sauce, tomatoes are a versatile fruit that adds flavor and nutrition to many dishes Hard to imagine that this popular produce was once shunned and feared! Centuries ago, tomatoes went by a very different name – the “love apple”

A Misunderstood Fruit

Tomatoes are native to South America, and were first cultivated by the Aztecs and other ancient Mesoamerican civilizations. Spanish conquistadors then brought tomato seeds back to Europe in the early 16th century. However, most Europeans initially avoided eating tomatoes. The ripe, red color was misleading – tomatoes were assumed to be poisonous, like deadly nightshade and other toxic plants in the nightshade family

Some botanists declared tomatoes had aphrodisiac effects, so the fruit started being called “love apples”. This intriguing name also came from the Italian word “pomo d’oro” meaning “golden apple”, which described tomato’s yellow variety. In French, tomatoes were dubbed “pommes d’amour” or love apples.

Slow Acceptance Around the World

For nearly 200 years, most Europeans remained highly suspicious of tomatoes. Some brave souls began eating tomatoes in Spain and Italy by the late 1600s, usually mixed with other foods to dilute the feared effects. Over time, negative associations faded as people realized tomatoes were not poisonous.

Tomatoes were brought to Asia in the 17th century through trade routes, but were initially grown as ornamental plants only. Eating tomatoes spread first through the Philippines, then to China and the rest of Asia by the late 1800s.

In North America, most colonists were afraid to consume tomatoes until the mid-1800s. Rural farmers were some of the first to start cultivating tomatoes, whose acidic flavor paired perfectly with meats and cheeses. Within just 50 years, tomatoes became a beloved pillar of American cuisine.

From Obscurity to Ubiquity

What led to the tomato’s incredible rise in popularity despite its inauspicious start? A few key factors:

• Advances in cultivation – farmers began growing new tomato varieties optimized for yield, shelf life, and taste. Diseases like tomato blight were also managed more effectively.

• Nutritional value realized – science revealed just how nutritious tomatoes are, loaded with vitamins A, C, and lycopene. Their value for health made them more desirable.

• New preservation methods – canning technologies allowed tomatoes to be enjoyed year-round, not just fresh in summer. Canned tomato products like sauce and ketchup surged in the 1800s.

• Innovative recipes – bold cooks devised flavorful new ways to incorporate tomatoes into recipes. Creative dishes showcased tomato’s adaptable sweet-tart flavor.

From poisonous oddity to beloved produce, the tomato’s remarkable history proves just how quickly foods can transform from obscurity to ubiquity with the right shifts in farming practices, technology, nutrition science, and culinary innovation. While the original fearful associations with deadly nightshade may have spawned the exotic name “love apple”, the taste of tomatoes quickly spoke for itself – earning the tomato a permanent place in the world’s kitchens and hearts.