This will bug you out. What fruits looked like before humans altered them

Wild cucumbers, as shown in the video, were spiky and small, contrasting with the smooth, larger cultivated cucumbers we eat today, which have been selectively bred for size and palatability over thousands of years.
Carrots were originally thin, white, and forked, with a strong flavor, evolving into the large, orange, and sweet vegetables through selective breeding since their domestication around the 10th century in Persia and Asia Minor.
Avocados in their wild form were much smaller, with a large seed and thin flesh, unlike the larger, creamier cultivated avocados that have been developed through human intervention.
Bananas before domestication were small, seedy, and had a different taste profile compared to the seedless, sweet bananas we consume today, which are a result of extensive selective breeding.
Strawberries were significantly smaller and less sweet in their wild state, with a more complex flavor profile, whereas modern strawberries are larger, sweeter, and have been bred for uniformity and yield.
The transformation of these fruits and vegetables through human intervention has not only changed their appearance and taste but also their nutritional content, often increasing sugar and reducing fiber compared to their wild counterparts.
Selective breeding and genetic engineering have been used to enhance fruit quality, reduce pests and diseases, and increase farmer income, as seen with genetically engineered eggplants in Bangladesh, which have been on the market for over 25 years. [Source: Transgenic and genome-edited fruits: background, constraints, benefits, and commercial opportunities | Horticulture Research]

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