Mrrzy, that metallic taste of raw tomato is why many people sprinkle the cut fruit with sugar or salt, and your gradual adaptation to it is an example of what happens to the human olfactory sense with a bit of age.

I am very interested in what people liked or disliked as children, and how those reactions change or don't with time. It seems to me that negative reactions based on texture (slimy, mushy etc.) tend to persist, but pure taste reactions (metallic, acidic, "hot") are likely to change if the person tries the food again in later life.

Himself was a definite refuser of hot peppers of all types when we first took up together back in the old century, but he loves the aromatic flavours in south Asian dishes. Consequently, over the years, he has gradually adapted to a bit of heat, especially if combined with acid (with lime juice in a chutney, for example). Likewise, he loathes cooked spinach, but he will eat it when mixed into dahl. But kidney beans are a complete show-stopper -- he can't stand even the sight of them. It's the mealy texture that triggers his gag reflex, so the typical American chili does not grace our table. I sometimes eat it at Tim Horton's when we're travelling.

My trigger food for many years was oatmeal porridge. My parents used Quick Quaker Oats, a type of parboiled rolled oats that is no longer on the market to the best of my knowledge. It had a distinctive slimy texture that revolts me to this day. I successfully weaned myself of this problem about ten years ago with steel-cut oats and large-flake rolled oats cooked with spices and dried fruit. The slimy texture was not there to trigger memories of my mother's frequent rage, and now oatmeal is part of our routine menu.

Both of us loathe liver when it is served "natur", but we both like sausages and pates that contain ground or minced liver. I think that's a combination reaction, to the texture of organ meat and to the intensity of the flavour. Change the texture and attenuate the flavour, and poof! the dislike is gone.