WHAT IS KUMATO TOMATO?
The Spanish kumato tomato (also known as Olmeca) is famous for its intense sweet flavor. With the shape of a ping pong ball, these newer breed of tomatoes are actually trademarked. Only one licensed producer per country can raise them. This nightshade fruit ripens from the inside out (much like brie cheese), With a thicker skin then most varieties, as they ripen their color actually goes in reverse from a dark brown to a reddish green. They’re ideal to eat when reddish brown with a slight green tinge. With a higher natural sugar content then most tomatoes, they’re both sweet and slightly tart in flavor.
WHY ARE KUMATO TOMATOES GOOD FOR YOU?
Like most tomatoes they’re rich in potassium, magnesium and vitamins A and C. Fresh tomatoes are thought to help lower cholesterol and blood pressure.
WHEN ARE KUMATO TOMATOES IN SEASON?
As this specific varietal is raised in a commercial greenhouse, they’re available year-round. Otherwise they would follow the standard growing season of any tomato (plant after the last frost and harvest during the summer).
HOW SHOULD KUMATO TOMATOES BE STORED?
Before they’re ripe store them at room temperature away from direct sunlight. Much like with pumpkins store them stem side down while they ripen. Ideally once they’ve finished ripening you want to store them at 55 F (13 C) to keep them in stasis. However most of us don’t have this luxury and instead refrigerate them to slow the maturation process down. After they’ve finished ripening tomatoes can better tolerate refrigerated temperatures. But storage in your refrigerator can also result in a slightly mealy taste. Let them warm up at room temperature for a day before serving to help counteract this. If the tomato is overripe then just refrigerate it to slow down further ripening.
WHAT IS THE PROPER WAY TO CONCASSER A KUMATO TOMATO?
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WHERE DO KUMATO TOMATOES COME FROM?
So the company that created and sells the seeds (Sygenta) is based out of Spain. However online theories abound as to where the seeds used evolved. One theory is that the Kumatosan varietal from the Galapagos Islands (home of evolutionary theory) was hybridized with other varieties.