Produce Briefs...
Calamondin Limes
The Calamondin lime, scientific name, X Citrofortunella mitis & Citrus microcarpa, is also known as the lime orange, Chinese orange or Calamondin orange.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Pinkglow™ Pineapple
Pinkglow™ pineapples are small to medium fruits with an oval to cylindrical shape.
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Kumato™ tomatoes ripen from the inside out, their color changing naturally from dark brown to a golden green, and they are unique in that they are edible in all stages of ripeness. When dark brownish-red with no green in sight, the flavor is mild and is best used for cooking. When brownish in color and brushed with red, these tomatoes are at the peak of flavor, and when brownish with a slight green overcast, they are at their ideal eating stage. They are juicy with a firm texture, and they have a higher brix level, or fructose content, than that of traditional red tomatoes, resulting in their extraordinarily sweet, complex flavor, which is succulent and also slightly tart. Kumato™ tomatoes are perfectly round in shape and are about the size of a golf ball, and they grow on indeterminate or vining plants, which are often recommended for caging or staking.
Kumato™ tomatoes are available year-round, though there may be gaps throughout the year due to demand fluctuations and transportation issues.
Tomatoes, previously termed Solanum lycopersicum, are botanically referred to as Lycopersicon esculentum, although modern molecular evidence is encouraging a return to the original classification. Like the potato and eggplant, the tomato is a member of the nightshade family. Kumato™ is a registered trademark of Syngenta, a Swiss agricultural company that keeps tight control over distribution of the seeds. Only Syngenta and its licensed growers who follow strict cultivation guidelines may use the Kumato™ trademark. Kumato™ tomatoes undergo methodical production, harvest, and packing and distribution according to very precise standards, and their seeds are only distributed to licensed resellers and cannot be purchased by the general public.
The Kumato™ tomato is especially rich in potassium, magnesium, and vitamins A and C. The potassium as well as the Vitamin B in tomatoes makes them effective in reducing cholesterol levels and lowering blood pressure.
Kumato™ tomatoes are very juicy and firm in texture, which makes them excellent for using fresh in salads. Try using in a Caprese salad, or even simply drizzle them with olive oil and a shake of salt. Their unique color and incredible flavor make them a great choice for any tomato-based recipe. Kumato™ tomatoes are vine-ripened and ready to enjoy as soon as you get them, or they can be stored at room temperature for several days. Only refrigerate cut or extra ripe tomatoes, as the cold will reduce their natural sugar leading to a loss of flavor.
The actual name of the tomato variety, which originated in Spain, is called “Olmeca”. Kumato™ is the registered trademark name by Syngenta, which prefers the name Rosso Bruno for the Canadian and American markets. Today, Kumato™ tomatoes are grown in Spain, France, Belgium, Holland, Switzerland, Greece, Turkey and Canada, where they grow and ripen under optimum climatic conditions to ensure a high fructose level and delectable firmness. There are rumors that the Kumato™ tomato is not a hybrid, as Syngenta claims, and is indeed an open-pollinated variety that can be grown from the parent seed. Many growers claim that Syngenta publicized the Kumato™ tomato as a hybrid to deter home gardeners from trying to grow it and consequently protect their investment.
The Kumato™ tomato was developed in Spain for Syngenta Seeds over the course of several years. It is believed that the company was looking for a tomato that would grow in salty soil, and that the Kumato™ tomato was also specifically bred to have a superior flavor and texture, as well as being uniquely marketed for use at all stages of ripeness. According to press releases from Syngenta, the Kumato™ tomato was developed from a variety from the Galapagos Islands, although no black tomatoes actually come from the Galapagos Islands. Some people believe that perhaps Syngenta used a variety from the Galapagos, known as Lycopersicon cheesmanii, in crossbreeding. The Kumato™ tomato was launched in the United Kingdom in the early 2000’s, and within a few years was distributed in the United States to licensed resellers.
Restaurants currently purchasing this product as an ingredient for their menu.
Recipes that include Kumato Heirloom Tomatoes. One
is easiest, three is harder.
| Food Buzz: History of Heirloom Tomatoes |
Description/Taste
Kumato™ tomatoes ripen from the inside out, their color changing naturally from dark brown to a golden green, and they are unique in that they are edible in all stages of ripeness. When dark brownish-red with no green in sight, the flavor is mild and is best used for cooking. When brownish in color and brushed with red, these tomatoes are at the peak of flavor, and when brownish with a slight green overcast, they are at their ideal eating stage. They are juicy with a firm texture, and they have a higher brix level, or fructose content, than that of traditional red tomatoes, resulting in their extraordinarily sweet, complex flavor, which is succulent and also slightly tart. Kumato™ tomatoes are perfectly round in shape and are about the size of a golf ball, and they grow on indeterminate or vining plants, which are often recommended for caging or staking.
Seasons/Availability
Kumato™ tomatoes are available year-round, though there may be gaps throughout the year due to demand fluctuations and transportation issues.
Current Facts
Tomatoes, previously termed Solanum lycopersicum, are botanically referred to as Lycopersicon esculentum, although modern molecular evidence is encouraging a return to the original classification. Like the potato and eggplant, the tomato is a member of the nightshade family. Kumato™ is a registered trademark of Syngenta, a Swiss agricultural company that keeps tight control over distribution of the seeds. Only Syngenta and its licensed growers who follow strict cultivation guidelines may use the Kumato™ trademark. Kumato™ tomatoes undergo methodical production, harvest, and packing and distribution according to very precise standards, and their seeds are only distributed to licensed resellers and cannot be purchased by the general public.
Nutritional Value
The Kumato™ tomato is especially rich in potassium, magnesium, and vitamins A and C. The potassium as well as the Vitamin B in tomatoes makes them effective in reducing cholesterol levels and lowering blood pressure.
Applications
Kumato™ tomatoes are very juicy and firm in texture, which makes them excellent for using fresh in salads. Try using in a Caprese salad, or even simply drizzle them with olive oil and a shake of salt. Their unique color and incredible flavor make them a great choice for any tomato-based recipe. Kumato™ tomatoes are vine-ripened and ready to enjoy as soon as you get them, or they can be stored at room temperature for several days. Only refrigerate cut or extra ripe tomatoes, as the cold will reduce their natural sugar leading to a loss of flavor.
Ethnic/Cultural Info
The actual name of the tomato variety, which originated in Spain, is called “Olmeca”. Kumato™ is the registered trademark name by Syngenta, which prefers the name Rosso Bruno for the Canadian and American markets. Today, Kumato™ tomatoes are grown in Spain, France, Belgium, Holland, Switzerland, Greece, Turkey and Canada, where they grow and ripen under optimum climatic conditions to ensure a high fructose level and delectable firmness. There are rumors that the Kumato™ tomato is not a hybrid, as Syngenta claims, and is indeed an open-pollinated variety that can be grown from the parent seed. Many growers claim that Syngenta publicized the Kumato™ tomato as a hybrid to deter home gardeners from trying to grow it and consequently protect their investment.
Geography/History
The Kumato™ tomato was developed in Spain for Syngenta Seeds over the course of several years. It is believed that the company was looking for a tomato that would grow in salty soil, and that the Kumato™ tomato was also specifically bred to have a superior flavor and texture, as well as being uniquely marketed for use at all stages of ripeness. According to press releases from Syngenta, the Kumato™ tomato was developed from a variety from the Galapagos Islands, although no black tomatoes actually come from the Galapagos Islands. Some people believe that perhaps Syngenta used a variety from the Galapagos, known as Lycopersicon cheesmanii, in crossbreeding. The Kumato™ tomato was launched in the United Kingdom in the early 2000’s, and within a few years was distributed in the United States to licensed resellers.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| La Costa Resort & Spa Main Kitchen | Carlsbad CA | 760-930-7063 |
| Born & Raised | San Diego CA | 619-944-1631 |
| Culinary Concepts | San Diego CA | 858-518-0148 |
| Great Maple La Jolla UTC | San Diego CA | 858-886-7403 |
| Dija Mara 2021 | Oceanside CA | 760-231-5376 |
| Great Maple Hillcrest | San Diego CA | 619-255-2282 |
| Communal Coffee - Oceanside | Oceanside CA | 619-920-7887 |
| Marriott Marina Kitchen | San Diego CA | 619-234-1500 x6113 |
| Barbarella La Jolla | La Jolla CA | 858-454-7373 |
Recipe Ideas
Recipes that include Kumato Heirloom Tomatoes. One
is easiest, three is harder.| My Cooking Hut |
|
Kumato Salad |
| Primal Palate |
|
Kumato and Avocado Salad |
| Taste and Tell |
|
Tomato Tart with Bacon and Gruyere |
| Foodie Crush |
|
Chicken Caprese Sandwich |
