Originally from Central and South America, tomatoes reached Europe during the Age of Exploration, then arrived in Taiwan with Dutch settlers in the 17th century. Over centuries of cultivation, Taiwan has primarily grown large-fruited varieties destined for cooking rather than snacking—classics like the all-red tomato and the prized black persimmon tomato that remain kitchen staples today.

Taiwanese farmers continued developing new varieties, and in the 1990s introduced the Sheng Nu (聖女, literally "Holy Maiden") small-fruited tomato—oblong in shape, bright red, averaging 7-8 Brix in sweetness, and weighing around 15 grams per fruit. It completely upended the public's perception of tomatoes. Soon after, small-fruited tomato varieties sprouted rapidly, becoming an irresistible fresh fruit option. At last, the tomato had its triumphant transformation.

Petite, Vibrant, and Juicy—Taiwan's Cherry Tomatoes Shine on the World Stage

Large-fruited tomatoes are sliced into platters, served with a dipping sauce of soy paste, minced ginger, sugar, and licorice powder—a beloved old-school snack popular in Tainan City, Kaohsiung City, and Pingtung County that remains a quintessential taste of southern Taiwan.

The newer generation of small-fruited tomatoes—including varieties in a spectrum of colors—is a different story altogether. Bite-sized with thin skins, ruby-red flesh, and a sweet-tart balance, they've won over not just Taiwanese palates but international markets since 2014, finding fans across Hong Kong, Singapore, Japan, and beyond. In 2019, Chiayi-grown Yu Nu (玉女, literally "Jade Maiden") tomatoes made their American debut on supermarket shelves in Texas, prominently labeled "Fresh Taiwan Cherry Tomatoes"—these small fruits carrying Taiwan's agricultural prowess to the world.