Green Marinda Tomatoes
Estimated Inventory, lb : 0
Description/Taste
Green Marinda tomatoes vary in size, depending on the cultivation region and climate, but are generally sold in commercial markets when they have reached 100 to 150 grams in weight. The variety has an oblate, flattened shape with curved ends and is known for its deeply ribbed appearance. Green Marinda tomatoes are topped with a dark green, leafy stem cap, and the skin is thick, smooth, and taut with a faint sheen. The skin showcases variegated dark and light green hues, transitioning to shades of yellow, red, and orange with maturity. One defining characteristic of Marinda tomatoes is their green-blushed shoulders. Marinda tomatoes are considered prime for fresh eating when they display green shoulders and a red base. The skin’s firm, dense nature gives the variety a crunchy, succulent, and crisp consistency. Underneath the surface, the green flesh is firm and encases a cavity filled with tiny, round, flat, yellow-green seeds suspended in a gelatinous, green liquid. The seeds are often unnoticeable when eaten. Marinda tomatoes are edible raw or cooked and have a complex flavoring. The variety is said to have a blend of salty, fruity, tart, acidic, and sweet nuances with a rich, umami minerality.
Seasons/Availability
Green Marinda tomatoes are available in the late winter through spring, with a peak season from early February through March, sometimes extending into April.
Current Facts
Green Marinda tomatoes, botanically classified as Solanum lycopersicum, are a variety of winter tomato belonging to the Solanaceae or nightshade family. The heavily ribbed, flattened fruits are distinct from other tomato cultivars by their appearance, flavor, texture, and seasonality. Marinda tomatoes are only grown in winter and spring as their specific cultivation methods require cooler temperatures that cannot be replicated in the summer. The variety is planted along coastlines, especially in Sicily, and is developed through a combination of controlled farming practices like water stress with naturally sandy soils and salinity. This cultivation method allows Marinda tomatoes to develop their firm, crunchy texture and salty, acidic, and sweet flavor. Marinda tomatoes produce low yields and are primarily sold as a fresh-eating cultivar. The variety is also known for its extended storage properties and easy-to-transport thick skin, making it an exported cultivar to European markets. Marinda tomatoes are found in multiple color stages in commercial markets, and Green Marinda tomatoes are the youngest types, bearing the crunchiest consistency. The somewhat rare, seasonal cultivar is marketed as a delicacy and is sought by chefs and home cooks for its versatility and unique flavoring.
Nutritional Value
Green Marinda tomatoes are a source of fiber to regulate the digestive tract, potassium to balance fluid levels within the body, and magnesium to control nerve functions. Tomatoes, in general, provide vitamins A, B, C, E, and K to strengthen the immune system, maintain healthy organs, guard the cells against the damage caused by free radicals, and aid in faster wound healing. Tomatoes also contain lycopene, an antioxidant that can help protect the body's overall health.
Applications
Green Marinda tomatoes have a complex, sweet, salty, and acidic flavor showcased in fresh preparations. The variety’s firm, crunchy flesh creates a sensory eating experience, and slices of the tomato are popularly sprinkled in olive oil and lemon juice as a raw snack. Salt can also be added, but it is important to test the flavor of the tomato prior to salt as Marinda tomatoes often have a naturally salty taste. Marinda tomatoes are known as salad tomatoes. They are commonly chopped and tossed with onions, garlic, herbs, and other aromatics as a fresh dish. Marinda tomatoes are also diced and served on bruschetta or sliced and layered over goat cheese on toast. The variety can be used at any color stage but is recommended at its partially red and green stage for the best flavor. Marinda tomatoes are incorporated into sandwiches, sliced over pizza, and chopped into pasta dishes. They can also be blended into juices. In addition to fresh preparations, Marinda tomatoes can be hollowed and stuffed with cheeses and grains, pureed into sauces, utilized in chilled soups, or cooked into chutney. They can also be served as an accompaniment to meat or fish dishes, battered and fried, or grilled for a smokey flavor. Marinda tomatoes pair well with herbs such as basil, oregano, parsley, and thyme, wild garlic, ginger, lemon, celery, and apples. Whole, unwashed Marinda tomatoes will keep for 15 to 20 days when stored in a cool, dry, and dark location. The tomatoes can also be pickled for extended use.
Ethnic/Cultural Info
Marinda tomatoes are famously grown in the Pachino commune in the Syracuse province of Sicily. The tomatoes are planted along the coast and are cultivated in an area once known for wine production. Pachino has a temperate climate and provides sunny days filled with salty breezes. This salt-filled air and salt-filled water contribute to the tomato’s distinct flavor. Marinda tomatoes earned an Indicazione Geografica Protetta, translating to English as a Protected Geographical Indication or IGP. This label signifies that the production of Marinda tomatoes, specifically in the Pachino region, creates a flavor and texture that is challenging to be replicated elsewhere. Pachino growers purposefully water Marinda tomatoes in small amounts to encourage the plants to store essential nutrients. The coastal soil is also sandy, clay-based, and calcareous, creating an environment where the plant must struggle to survive on low water. This type of cultivation produces flavorful Marinda tomatoes, and the name Marinda is thought to be derived from the Latin meaning “of the sea,” “marine,” or something that is “worthy of admiration.” Marinda tomatoes are one of the first crops to appear in Pachino in the early spring and have become a symbol of the changing season. Pachino residents celebrate the coming of warmer weather by indulging in fresh Marinda tomatoes with local wines, as Marinda tomatoes remind them of the tomato season that is to come in the summer.
Geography/History
Marinda tomatoes are native to Italy and are descendants of the Marmande tomato, a variety with origins in France. Marmande tomatoes are an heirloom beefsteak cultivar named after the city of Marmande in southwestern France. The variety increased in popularity in the 1870s after a period of blight destroyed vineyards across the region. Many of these destroyed vineyards were replaced with tomatoes, expanding the notoriety of the Marmande variety. Much of the history of Marinda tomatoes is unknown, but some historians believe the popularity of Marmande in France led to the variety’s planting in southern Sicily. Once sown, the tomatoes were bred over time and evolved into a new variety from the island’s unique climatic conditions, creating a tomato with a salty, acidic, umami, and sweet taste. Marinda tomatoes quickly became one of Sicily's most popular winter cultivars and were notably present in commercial markets in the late 20th century. Today, Marinda tomatoes are grown in limited quantities and are sold domestically throughout Italy and exported to other countries in Europe, mainly the United Kingdom and France. The variety is famously cultivated in the commune of Pachino in southern Sicily and is also found in the municipalities of Noto, Ispica, and Portopalo in the provinces of Syracuse and Ragusa. Outside of Sicily, Marinda tomatoes are grown on the island of Sardinia, in the region of Puglia in Italy, and in Almería, Spain.
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