A dark-skinned tomato called the Kumato is coming into season and will be available nationally from next month.

From a bright green skin, the Kumato transitions to a dark brown colour and on to deep red as it draws to the end of its shelf life.

Unlike other fresh produce, the Kumato can be consumed at all stages - with dark brown skin, it is ideal for salads and sandwiches but with dark red skin, it is mainly used for cooking.

Australian Kumatoes are grown by the Kakouros family in Torquay, Victoria. The only Australian crop is grown in a 12,000sqm greenhouse.

The tomato variety was developed through the natural crossing of wild and domestic tomatoes sourced from a variety of geographical locations. Traditional breeding techniques resulted in the brown skinned variety without the use of any genetic modification.


August 22, 2007

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