Irie.
In Jamaican Patois, irie represents a condition of complete peace and contentment with one’s current state of being. Or, more literally, irie means everything is alright.
So as our family returns from a glorious week on the island of Jamaica and the snow continues to fall outside my window, I find myself hanging on to this beautiful way of life that gently seduces and disarms even our most tightly wound North American ways.
Sometimes we have to quiet the noise inside ourselves to begin hearing the beauty that surrounds us. That’s what Jamaica represented for me.
I will be sharing some of our favourite island recipes and memories over the coming weeks but for today, I’m easing back into things with a simple and delicious salad featuring the novel and rather handsome looking kumato tomato.
Spotlight: Kumato® Tomato
If you haven’t heard of the kumato® tomato, you are not alone!
First grown in Europe, the kumato® is said to originate from the wild tomato and has been developed over the past decade or so through a careful process of cross-breeding by plant specialists Syngenta. The kumato® is actually a patented hybrid tomato that is now grown across Europe, Mexico and in Canadian greenhouses.
Syngenta owns the patent to the kumato® and as such, retains all rights to the kumato’s growth. Syngenta is said to handpick its select growers who, according to the company website, are required to follow ‘strict protocols and crop management procedures’. However irksome and manipulative – if not highly unusual – a patent ownership on a tomato may sound, this is not to automatically infer that the kumato® is genetically engineered. In fact, Syngenta goes out of its way to dispel this notion on its website where it provides details regarding its tireless efforts to apply traditional plant breeding techniques and natural cultivation methods. The fact that the tomato is a hybrid does not automatically make it a genetically modified food. In fact, almost all tomatoes found in supermarkets today are the more resilient hybrid varieties.
What distinguishes the kumato® dramatically from other supermarket hybrids however is its outstanding taste which stands in sharp contrast to the mealy and tasteless commercial varieties typically available throughout the winter. While delightful heirloom varieties are available at local markets and some grocery stores through the summer months, for most of us,the winter time represents pretty minimal and undesirable choices for tomatoes.
I had my first kumato® tomato about a month ago. My husband and I both agreed that this is one of the tastiest tomatoes we had ever experienced. Is it better than the kind you would find at the market or grown in your backyard? Not necessarily. Is it better than the kind you will find from November through May in virtually every grocery store? Heck, yes!
So until I see some firm evidence to support the idea that Syngenta is performing witchcraft on the kumato®, I am quite happy to have a delicious, succulent and highly flavourful tomato to enjoy through the long winter months.
By the way, Whole Foods Market just announced a few days ago that it will require all products sold in its stores in the United States and Canada to carry labels indicating whether they contain genetically modified ingredients by 2018. Let’s see whether kumato® is left off the list.
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As for my featured salad today, it is really more of an idea than a detailed recipe. Simple, elegant and yes, very tasty! I do hope you enjoy it.
Kumato and Fresh Mozzarella Salad with Sweet Basil and Balsamic
- 4 Kumato® tomatoes, sliced
- 1 package of fresh mozzarella (I used the kind that is soaked in its own milk), sliced
- 1 avocado, sliced
- Handful of fresh basil leaves
- Olive oil and Balsamic vinegar
Instructions
Serves 4
Simply assemble sliced kumato® and mozzarella medallions in alternating stacks on four separate plates. Add some sliced avocado and basil leaves. Sprinkle with sea salt, cracked black pepper, olive oil and balsamic vinegar. Savour with delight.
Dear reader, have you ever tried a kumato®?
Hi Amy, we are getting our first Whole Foods here in Ottawa shortly – cannot wait! – my understanding is that most of them do carry the kumato.
Yay! Thanks for stopping by Jennifer.
Enjoy Brazil Sally!! Looking forward to reading about it and seeing photos – xo.
I’m the same way – I often find the simplest salads the best. You can really taste the ingredients that way. Jamaica was AWESOME Mon!! :o) Thanks lovely!
Thanks Angie – I dig the colour too!
Haha, love the mysterious… I think it may have been a bit too mysterious for some – LOL – personally, I think it’s very handsome and boy, is it ever tasty! Yes, the kumato masquerades under different names it seems depending on location. How nice to have a raw milk cheese shop around the corner… xo.
I was happy to make the discovery too – they are wonderfully tasty and since we loves tomatoes, it’s a nice surprise to be able to enjoy ones of this quality during the non-summer months.
I like Bobby’s approach! Keeping it simple is often the best way to experience mother nature ;0). Cheers MJ!
Hi Eva! Thank you for your nice comment (I only received this one) – I’m thrilled to see Whole Foods taking the initiative – it is often industry and non-government bodies that lead the way in these matters I’m afraid. The government is very slow and somewhat unpredictable in its enactment of food/health legislation, It reminds me of when the Canadian Cancer Society leapfrogged ahead of Health Canada to launch a campaign for vitamin D intake.
Thanks Debra – I think it’s quite handsome too although I’m not sure everyone is quite ready for a brown tomato – LOL.
Thanks so much for stopping by Jennie for your response on your blog. I’m very happy to have connected with you and will return to explore your writings more… cheers!
That is one beautiful tomato!!!!
Hi Kelly! Thank you for your sweet comment on my blog (A Lady in France), which I did respond to, but I don’t have a system yet in place that sends people a notification.
I have eaten these tomatoes, but didn’t notice much of a difference in taste. Or at least I don’t remember … you have such great recipes and I am trying so hard to get more into whole foods. I’ve joined your FB page to get the latest. :-)
So strange, I was sure I commented on this post. If I did you should delete this one.
You’ve pulled another one out of the hat, I’ve never heard of such a wonderful tomato, thanks for the introduction. JT is going to Whole Pay Cheque today to pick up a couple for dinner tonight. I’m curious to see if it meets with the non GM criteria. I’m surprised that they haven’t mandated that before (even more surprised that the Government hasn’t mandated full disclosure).
Oh you know how I LOVE these simple salads. Whenever I can find really firm heirlooms, I make this salad; however, I’ve never added the avocado. What a great addition! Kumato – so that’s what these little tomatoes are called! Last fall I bought a few of these at the co-op. They were grown by a local greenhouse that only grows heirlooms and you are right – they are SO good! Bobby, wouldn’t let me do anything with them but slice and top with a touch of salt.
I bet coming home to snow from Jamaica was quite a shock! it sounds like y’all had a wonderful time and I’m looking forward to seeing some of the dishes you ate. Welcome home!
I did not know all of this about the Kumato. It’s great to know there’s an alternative during the winter months when tomatoes are flavorless and disappointing. Thanks for the great info. Glad you had an amazing holiday!
Kelly, it seems that you have had the holidays of your life! I cannot even imagine how wonderful Jamaica can be…
I had no idea this tomato was called kumato. I see it very often in season on my French market and must say I like it (contrary to yellow tomatoes), but maybe it’s a different variety? It’s simply called “Crimean black tomato” here I think. Your salad looks so beautiful and mysterious thanks to the dark tomato… Unfortunately I will still have to wait a bit before I find these on the market. You have reminded me about a man who makes fresh, raw milk mozzarella every morning and who has a shop just 5 min from my house (I try to forget him, otherwise I would have a whole mozzarella every day: it’s so good, I feel I have never had a real mozzarella before).
The colour is just gorgeous. A very refreshing salad with fresh cheese.
Wow, Kumatoes are so cool! They look gorgeous and add so much to this simple caprese. I appreciate the simplicity of this dish so much. It’s one of my favourite summer salads….it just reminds me of the heat and sunshine.
I’m so glad you got to relax in Jamaica! What a trip! I’d love to go there one day. I look forward to jammin’ out some of your island recipes ;-)
IN a hurry, just a quick hello from Brazil…. will be back to read more carefully whenever I find a chance… :-)
I totally LOVE Kumatos!
Mmm, this reminds me of summer! Love that you added avocado to the typical Caprese salad. I’ve never seen or heard of those Kumatos, but now I NEED to find one! Does Whole Foods carry them? I’m so glad you and your fam had such a relaxing time in Jamaica! It looked like gorgeous weather.