You probably didn't know these 10 fruits and veggies are human inventions

Have you ever seen a wild tomato plant? Or, for example, have you ever found a watermelon lying around while hiking in nature? Probably not, and that's because many of the fruits and vegetables we eat every day are actually the result of human intervention. Long before microscopes or modern labs, early farmers patiently cultivated and domesticated wild plants, transforming them into the tasty, colorful, and juicy produce we are fortunate to enjoy today. If you would like to learn about the ancestors of your favorite fruits and vegetables, keep reading!

The carrot’s journey is less about sudden leaps and more about quiet persistence. Long ago, what grew underground was pale and stringy, closer to a wild weed than a vegetable. Farmers began to notice small differences—one root with a hint of sweetness, another with a faint wash of color—and held on to the seeds for the next season. After countless rounds of planting and patience, the root slowly changed shape and character. From those fragile beginnings came the crisp, orange carrots that now symbolize healthy eating around the world.

The name gives away its past. Early varieties of eggplant often looked like eggs—round, white, and sometimes speckled yellow. Others were squat and thorny, hardly inviting to harvest. As the plant traveled from India across Asia and into Europe, it evolved. Farmers in each region favored different traits, nudging its size, flavor, and color in new directions. Centuries later, the odd little fruits had been reinvented as the glossy purple globes that now fill market shelves, a far cry from their humble, egg-like beginnings.

Few crops show human intervention as clearly as the banana. Its wild ancestors were filled with large, stony seeds, making them far from snack-friendly. At some point, farmers stumbled upon rare hybrids that produced softer, sweeter fruit with fewer seeds. Instead of letting chance decide, they took control—propagating the plant by cuttings so its desirable traits could be preserved. That decision reshaped the banana forever. Today’s Cavendish, cloned endlessly from those early discoveries, feels less like an accident of nature and more like a fruit designed for our hands.

Long before they became the stars of spaghetti sauce or the perfect partner for mozzarella, tomatoes were tiny things no larger than peas. In their wild state, they grew in South America as small, hard, sour fruits, usually yellow or green in color. Hardly resembling the juicy red fruits we pile onto burgers today. But farmers saw potential in those little berries. By saving and replanting the plumpest and tastiest ones, they gradually transformed the tomato into a whole family of varieties: from sweet little cherry tomatoes to the hefty beefsteaks that can fill an entire sandwich. Every slice we eat traces back to that humble, pea-sized ancestor.

The first watermelons weren’t sweet at all. In the deserts of ancient Egypt, they were valued as natural canteens—hard, pale-green shells holding bitter but lifesaving water. For centuries, that was enough. Then farmers noticed that some fruits had a hint of sweetness. By saving those seeds, harvest after harvest, they slowly achieved a juicier, brighter flesh. Bitterness faded, red pulp emerged, and the survival fruit became a symbol of summer pleasure, shared in chilled slices at family tables and picnics.

Papayas are great: big, hearty, sweet. But you might not believe what they were like centuries ago. Their story begins humbly, with berries no bigger than plums growing wild in the tropics. Around 4,000 years ago, the Maya civilization recognized their promise. Season after season, they saved seeds from plants that offered sweeter flesh and sturdier growth. Gently but surely, the fruit started to stretch beyond its original possibilities. What was once small and unremarkable became the luscious, generous, and golden-orange fruit we all love today.

The story of corn begins not with golden fields but with teosinte, a scraggly grass with finger-sized ears and just a few rock-hard kernels. By no means a feast, more like survival food. Yet early farmers in Central America saw promise. They saved seeds from plants with plumper grains, season after season. Over time, the ears lengthened, kernels softened, and the wild grass transformed. What began as meager and tough became modern corn: sweet, versatile, and so abundant that it now sustains people, animals, and industries worldwide.

Peaches weren’t always the lush, blushing fruits we sink our teeth into today. In their earliest form, they were tiny—no bigger than cherries—with thick pits and only a whisper of edible flesh. But in ancient China, patient farmers looked past their modest size. They saved the trees that bore slightly sweeter, fuller fruit, slowly bending nature toward abundance. What emerged over centuries was a transformation so complete that peaches became almost unrecognizable: velvety skins, golden flesh, and juice that drips down your chin.

Avocados weren’t always bound to our kitchens and brunch plates. In fact, their very survival once depended on creatures that no longer walk the Earth. Millions of years ago, giant sloths and other prehistoric beasts gulped them down whole, massive seed and all, scattering future trees in their wake. When those colossal gardeners went extinct, the avocado seemed doomed. Yet humans noticed the fruit’s potential. By planting, tending, and selectively nurturing trees, they carried the species forward. Over time, those efforts smoothed out the avocado’s rough edges, turning a wild, fibrous oddity into the buttery green treasure we now mash, slice, and spread with delight.

The first pumpkins were far from festive. Early farmers had to look beyond those small, bitter berries with thick skins to find something worth growing. Over generations of careful selection, they transformed green, largely inedible gourds into the versatile and tasty produce we enjoy today. And that’s not all! Pumpkins also became icons of harvest and tradition—carved, baked, and piled high as bright emblems of autumn.

VENTURE BEYOND THE MICROWAVE

"To broil or not to broil": 10 cooking verbs and their meanings

Image: Annie Spratt

From the ancient technique of holding a food item with a stick over an open flame to the intricate ways of modern cuisine, the art of cooking has many forms. And while some of us are happy sticking to a couple of those techniques, the most experienced or adventurous cooks can use a whole lot more of these methods for their preparations. Take a look at some of the most used cooking methods and see which ones you use!

Image: Nima Naseri

If you have ever eaten poached eggs, then you know what we are talking about. Poaching is a gentle cooking method that submerges food in hot liquid between 140 and 180 degrees Fahrenheit. The low heat works well for delicate items, preserving moisture and flavor without needing fat or oil.

Poaching is a common method of cooking eggs that results in a soft, tender egg white and creamy yolk. It's more health-conscious than pan frying since you don't need oil. You can use broth, wine, or aromatics as the poaching liquid, which adds flavor to boneless, skinless chicken breasts. The finished product is tender chicken that can be cubed, sliced, or shredded.

Image: Krystal Black

A more intense variant than poaching, simmering is a gentle method of cooking food that utilizes higher temperatures than poaching, usually between 180 and 205 degrees Fahrenheit. This temperature range lies below the boiling point and produces tiny bubbles.

To achieve a simmer, bring water to the boiling point and lower the temperature. Simmering produces cooked rice with a light, fluffy texture. You can also choose tough cuts of meat that will release fat and collagen as they simmer, like chuck roast.

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In case you didn’t know it, steam can cook food. To steam food, boil water continuously to produce a steady steam cloud. The steam surrounds food and cooks it evenly while retaining moisture. You can also use a pot and steamer basket, a microwave, or wrap food in foil and cook it in the oven.

You can steam most vegetables with excellent results. Sturdy vegetables like beets, carrots, and potatoes take a bit longer than delicate foods like leafy greens. As for fish and seafood, you can cook a more flavorful fish by adding broth or wine instead of water.

Image: Frank Zhang

Boiling simply involves submerging food in water heated to the boiling point of 212 degrees Fahrenheit. The boiling water produces large bubbles, which keeps food in motion while they cook. The expression "slow boil" means that the water has just started to bubble slowly but is not quite heated to the boiling temperature. A full boil occurs at the boiling point, appearing as fast-moving, rolling bubbles.

Pasta is one of the most commonly boiled foods. The hot water cooks the pasta quickly, allowing chefs to remove it from the water before starches break down to prevent a mushy texture.

Image: Priscilla Du Preez 🇨🇦

A somewhat similar cooking method to roasting, baking uses indirect heat to surround foods and cook from all sides. However, roasting refers to cooking meats or vegetables, and baking indicates making bread, rolls, and cakes. Additionally, baking usually uses lower temperatures than roasting.

Baking transforms wet dough or batter into a final product with a firm texture. You can also bake pizzas in a hot oven to form the crust, harden the dough, and melt the cheese.

Image: Pam Menegakis

The cooking method of choice for outdoor barbecues, grilling is similar to broiling because grills use radiant heat to cook food quickly. Most grilling equipment features an open grate with a heat source beneath the food.

Flip food items to cook on both sides and adjust the grill's temperature to get grill marks from the hot grate or rack. A grilling favorite, hamburger meat is moist and cooks well on a hot grate. The high heat sears the outside of the burger for a delicious charred flavor.

Image: Ashim D’Silva

The meatier cousin of baking, roasting is performed inside an oven and uses indirect heat that cooks from all sides for even browning. Choose low temperatures of 200 degrees to 350 degrees Fahrenheit to roast tough cuts of meat, or higher temperatures that reach up to 450 degrees Fahrenheit for more tender cuts.

Roasting cooks large cuts of meat slowly and evenly. Prime rib, beef tenderloin, pork butt or shoulder, and pork loin all benefit from roasting.

Image: Joshua Hoehne

Possibly not the healthiest cooking method on this list, frying is a popular technique that involves immersing food in hot oil or fat. The hot oil cooks the food quickly, creating a crisp exterior while retaining moisture.

There are different types of frying techniques, including shallow frying, deep frying, and stir-frying. Pan-frying cooks food in a shallow layer of oil, while deep-frying cooks food by completely submerging it in hot oil. For the best final product, use the right oil, maintain the proper temperature, and avoid overcrowding the pan.

Image: Markus Spiske

Similarly to grilling, broiling cooks food by transferring extremely high heat onto food items, usually directed from a radiant above the food that cooks on one side at a time. Browning can occur quickly in this process, sealing juices and flavor inside and leaving a crisp exterior.

Because this cooking method is fast, use a timer and check food frequently so it doesn't become burnt or overcooked. In commercial kitchens, you can broil items using a salamander or broiler oven.

Image: Artur Kornakov

Stewing completely submerges food in hot liquid. Use small cuts of meat in a stew, which are slow-cooked at low heat. As the stew cooks, fibrous vegetables break down while the meat's fat and collagen melt away. This leads to a thick, flavorful gravy filled with tender meat and soft vegetables.

Meats that are rich in collagen and fat do well in a stew pot. Vegetables add depth to stews. Onions, carrots, potatoes, and celery are commonly used ingredients.