The Kumato tomato , also known as the black tomato, has established itself as one of the most unique and prized varieties on the market. Its intense dark reddish-brown color , sweet flavor with a slight acidity, and firm texture clearly distinguish it from other conventional tomatoes. While it is sometimes associated with the term "genetically modified," the reality is that the Kumato is the result of natural crossbreeding developed using traditional selection techniques, without genetically modifying the plant's DNA.
Origin and history of the Kumato tomato
The Kumato tomato originated from experiments conducted in greenhouses in Adra, in the Spanish province of AlmerÃa. Farmers noticed that tomatoes with a different color and flavor were produced at the edges of the fields, where the plants were exposed to greater ventilation, water stress, and temperature variations . These fruits had a darker hue and a more intense, sweeter taste due to a higher sugar content (high Brix level). After years of selection and improvement, the Kumato tomato was finally developed and patented and standardized by the Swiss company Syngenta Seeds . This company markets it under the Kumato brand and only permits its cultivation with a professional license, making it difficult to find genuine seeds for home use.
The Kumato fruit was quickly introduced to international markets thanks to its popularity in the United Kingdom and subsequent success in countries such as France, Germany, Switzerland, and other regions of Europe and the United States. Although there is some controversy, Syngenta claims that the fruit was obtained without genetic engineering techniques.
Characteristics and differences of the Kumato tomato
- Color: It varies from dark reddish brown to golden green around the stem, evolving to a chocolate brown when fully ripe. This distinctive coloration is due to the combination of pigments and the environment where it's grown.
- Form: It has a round or oval shape, with fruits that usually weigh between 80 and 120 grams.
- Texture: Firmer and meatier than other varieties, perfect for slicing into thin slices or using in recipes where shape retention is required.
- Taste: Sweetness predominates, with a slight acidic touch and intense nuances. It provides a unique balance that makes it a gourmet tomato.
- Maturation: It ripens from the inside out, allowing the skin to remain crispy even at its peak consumption.
Its quality and flavor have positioned it as a premium product in gastronomy and it is highly appreciated in salads, cold dishes and also in grilled or oven-baked preparations.
Nutritional properties and benefits of the Kumato tomato
- Low caloric intake: Like other tomatoes, Kumato is ideal for low-calorie diets, providing very few calories per serving.
- Rich in water and fiber: It promotes hydration and digestion, helping to regulate intestinal transit.
- Vitamin C and A: It stands out for its vitamin C content, essential for the immune system, and vitamin A, which protects the skin and vision.
- Potassium and magnesium: These minerals are essential for muscle function and fluid balance in the body.
- Antioxidants: The high concentration of lycopene and anthocyanins give it antioxidant properties that help combat cellular aging, improve cardiovascular health and protect against degenerative diseases.
Lycopene, the main component responsible for the dark color of Kumato tomatoes , is one of the most powerful antioxidants found in the Mediterranean diet. Regular consumption contributes to the protection of the cardiovascular system and skin, and helps prevent certain neurodegenerative disorders.
How to grow Kumato tomatoes
- Climatic requirements: Kumato is a summer plant that requires abundant sunlight, warm temperatures (between 20°C and 30°C) and controlled humidity (60-80%).
- Ground: It prefers sandy soils with good depth and excellent drainage. It is recommended to enrich the substrate with a minimum of 1,5-2% organic matter. Fertilization should be adjusted to avoid excess nitrogen.
- Irrigation: It requires frequent watering, especially during the warmer, more vigorous months, without flooding the soil. In the early stages of growth, it's best to maintain the frequency of watering but reduce the quantity.
- Protected cultivation: It is generally grown in a greenhouse to protect the fruit and prolong the production cycle. In temperate regions, it can be adapted to outdoor cultivation as long as sunlight is ensured.
- Tutored: It is essential to guide the plant's growth with canes, ropes, or rings to support the weight of the fruit and prevent the branches from breaking due to excessive load.
Kumato production is primarily concentrated in Spain, France, Italy, Switzerland, and other Mediterranean countries, as well as in certain areas under special license in the United States and the United Kingdom. The Mini-Kumato variety , smaller in size but with similar organoleptic properties, is also cultivated in the Netherlands and Spain under the same quality standards.
Collection, conservation and consumption of Kumato
To fully appreciate the flavor and texture of the Kumato, it's important to harvest it when it displays its characteristic reddish-brown color and green areas near the stem. It must ripen completely on the tree , as it doesn't continue ripening off the plant at the same rate or quality.
Once harvested, it can be stored for up to two weeks at room temperature, avoiding refrigeration, where it will lose sweetness and organoleptic characteristics. It should preferably be consumed fresh, simply dressed with extra virgin olive oil and salt, or as a substitute in any recipe that calls for tomatoes, such as gazpacho, salads, or stuffed tomatoes. Its unique flavor also makes it ideal for sauces, roasts, and gourmet dishes.
Alternatives and similar varieties to the Kumato tomato
The Kumato variety has spurred the emergence of subtypes with similar appearance and flavor. Among these are the well-known chocolate tomato , black tomato , and other commercial varieties that, while sharing color and texture, are not necessarily patented by Syngenta.
- Blue tomato: It has characteristics similar to Kumato, especially in color, although with different nuances in flavor.
- Beef heart tomato, Raf and three songs: Other gourmet options recommended for salads and cold dishes, with distinctive nuances in flavor and texture.
- Mini-Kumato: Smaller variant with the same intensity of sweetness and firmness, ideal for snacks.
It's important to identify genuine Kumato products in the market. Official Kumatos are usually labeled and packaged, distinguishing them from other similar tomatoes that may be identified as "chocolate" or "black" but are not authentic Kumatos.
Thanks to its visual appeal, nutritional profile, and ease of use in the kitchen, the Kumato tomato continues to gain popularity among consumers and chefs, establishing itself as one of the most interesting options in the horticultural and culinary world. While it's not easy to grow in home gardens due to its protected status as a variety and the licensing requirements, there are increasingly more similar options available that allow you to savor the experience of a dark, intense, and sweet tomato at home.