10 Things you Didn’t know about the Kumato

“You say Tomato.. I say Kumato ” .

This is my latest obsession that finds its way into every dinner salad. Introducing, the Kumato!

1. The Kumato is a trade name given to the variety of tomato developed in Spain. It originates from a ‘lost’ wild tomato and has been developed through ten years of cross-breeding by plant specialists Syngenta.

2. The Kumato is a standard size variety of tomato weighing between 80 and 120 grams. It is a green to reddish-brown, and sweeter than typical tomatoes due to a higher fructose content. It is especially rich in potassium, magnesium and vitamins A and C.

3. Kumatoes are unique in both colour and taste. They range in appearance from rich brown to deep red. Kumatoes taste different to normal tomatoes, with a distinctly intense, crisp taste which relies on contrasting sweet and sour notes.

4. Unlike normal tomatoes, kumatoes can be eaten at any colour stage, with each stage giving a different taste and texture.

5. Kumato tomatoes have a firm and juicy texture – dark red is perfect for cooking and brown skinned is perfect raw in salads.

6. During farming, the Kumato that received less water will be darker in colour and much more intense in flavour.

7. Kumatoes are not genetically modified. They were developed naturally from cross breeding domestic tomatoes with wild tomatoes growing freely in the Mediterranean region.

8. All kumato tomatoes are vine-ripened and picked when they are ready to eat, and they are best stored at room temperature and can keep for up to 2 weeks.

9. Despite being available all year, the ideal time to buy is from November to late summer during peak kumato season.

10. At 30 or so calories per 150 grams, kumatoes make the ultimate healthy snack. It is low in acidity so if you are prone to gastritis, this is a better option than regular tomatoes!