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  1. The cherry tomato is regarded as a botanical variety of the cultivated berry, Solanum lycopersicum var. cerasiforme. [4] Cherry tomatoes are believed to be the direct ancestor of modern cultivated tomatoes and is the only wild tomato found outside South America. [5] .

  2. The cherry tomato is a type of tomato that is a fruit. This type of tomato was originally developed in Israel . Israeli scientists Haim Rabinowitch and Nachum Kadar from the Weizmann Institute in Rehovot bred one of the varieties of cherry tomatoes in 1973.

  3. pubchem.ncbi.nlm.nih.gov › taxonomy › Solanum-lycopersicum-varcherry tomato | Taxonomy - PubChem

    11 lip 2022 · A cherry tomato is a very small variety of tomato that has been cultivated since at least the early 1800s and thought to have originated in Peru and Northern Chile. Cherry tomatoes range in size from a thumbtip up to the size of a golf ball, and can range from being spherical to slightly oblong in shape.

  4. Tomatoes have had a few different scientific names over the years. Names like Solanum lycopersicum and Lycopersicon esculentum. The names have changed because scientists have changed how they thought tomatoes are related to other plants. In the early 1700s, a botanist named Carl Linnaeus put tomatoes into the genus Solanum.

  5. The cherry tomato (L. esculentum cv. cerasiforme) is indigenous to the Peru–Ecuador area, and is most likely an ancestor of modern cultivated varieties. It reached its present status after a long domestication history, probably initiated in Central Mexico, where the Aztecs used it for cooking, calling it tomatl or xtomatl.

  6. Cherry Tomato is a cultivar of Solanum lycopersicum, a perennial vine with edible red fruits. Learn about its heredity, skin color, fruit shape, growth mode, and more in this comprehensive database entry.

  7. The wild cherry tomato, L. esculentum var. cerasiforme, is spontaneous through tropical and subtropical America and is probably the progenitor of the cultivated tomato. There is early mention of the tomato being used as a food crop in Italy in 1554.

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