Tomato Trivia: how much do you really know about tomatoes?

By Deborah J. Benoit, Extension Master Gardener, University of Vermont

We purchase them at the market. We dine on them in salads and sauces. Some of us indulge in the joy of growing our own at home, but how much do you really know about tomatoes?

 To begin, the botanical name for the tomato is Solanum lycopersicum. Throughout the centuries, tomatoes have been called by many names:  “xitomatl” (by the Aztecs), “tomatl” (by the Mayans), “pomme d’amour,” meaning “love apple” (by the French) and “poison apple” by many Europeans.

 Tomatoes originated in Central and South America. They were domesticated by Indigenous peoples and “discovered” in Mexico by Spanish explorers in the early 1500s.

 When introduced to Europeans, the fruit was thought to be poisonous. The tomato was considered simply an ornamental plant. It took another 200 years for it to be accepted as a delicious addition to people’s diets.

 Tomatoes are related to potatoes (S. tuberosum), eggplants (S. melongena), and peppers (capsicum). All belong to the Solanaceae family of plants, which are commonly referred to as nightshades. Non-food nightshades include tobacco (Nicotiana tabacum), petunias (Petunia) and the beautiful but deadly angel’s trumpet (Brugmansia). 

 Have you ever wondered why we eat the fruit but not the foliage of a tomato plant?

 Nightshade plants contain an alkaloid called solanine. It acts as a natural defense to discourage nibbling animals through its bitter taste and intestinal side effects when consumed in large quantities, making all parts of the tomato plant—except the fruit—toxic.

 The highest amounts of solanine are found in the leaves and stem. The green, not-yet-ripe fruit contains a small amount, which decreases as the tomato ripens.

 Nutritionally speaking, tomatoes contain vitamin C, potassium, folate, beta-carotene and vitamin K. While they’re mostly comprised of water, they’re a good source of fiber. Did you know tomatoes also contain lycopene?

 Lycopene, an antioxidant, gives tomatoes their red color. In fact, food products made from tomatoes and the fruit itself are the principal source of lycopene in our diets, providing numerous health benefits.

 Today, there are over 10,000 varieties of tomatoes. There are heirlooms dating back over 100 years and new hybrids being introduced. They range in size from beefsteak tomatoes to dime-sized cherry tomatoes and can be round, oblong or pear-shaped. Colors include pink, yellow, orange, purple, white, striped and even green in addition to the traditional red varieties.

 Did you know some tomatoes are annuals (determinate) and some are perennials (indeterminate)?

 Determinate varieties set fruit for harvest all at the same time. They tend to be more compact in size. On the other hand, indeterminate tomatoes produce fruit throughout the growing season. They’re larger, vining plants, requiring solid stakes or cages and continue to grow until killed by frost. 

 Even though we think of them as a vegetable due to their use in savory rather than sweet dishes, you’ve likely heard that tomatoes are a fruit, botanically speaking. What may surprise you is that the tomato is actually a berry.

 On the other hand, legally speaking, a tomato is a vegetable for taxation purposes, according to the U.S. Supreme Court’s ruling back in 1893 in the case of Nix v. Hedden, declaring tomatoes to be vegetables under the Tariff Act of March 3, 1883. 

 And finally, here are a few more fun facts for your consideration:  April 6 is World Tomato Day. The tomato is the official state vegetable of New Jersey, and tomato juice is the official state beverage in Ohio.

 As you head out to your garden or the local farmers market, don’t underestimate those very familiar tomatoes.

 Deborah J. Benoit is a UVM Extension Master Gardener from North Adams, Massachusetts, who is part of the Bennington County Chapter.