the walla walla sweet onion growing region
Walla Walla Sweet Onions have a distinctly different flavor — milder and sweeter — than any other onion. Generations of selective cultivation and the perfect combination of climate and volcanic soil low in sulphur compounds (that give ordinary onions their harsh bite) work in synergy to produce the world’s sweetest onion. These onions are round with an elongated neck and dry, paper-thin skin. They tend to be larger in size, weighing up to two pounds. Walla Walla Sweets are a good source of Vitamin C, are sodium and cholesterol free, and are low in calories!
Walla Walla Sweet Onions are best when eaten raw or only slightly cooked. The natural juices allow these naturally sweet onions to cook rapidly, so they should be used to enhance foods where they can be quickly sauteed or grilled.
how to find walla walla sweet onions in southern california
know the season
Walla Walla Sweet Onions are harvested from June to September, and the first batch makes their way down to stores around mid-June.
ask your produce manager
They’ll know whether they’re receiving a shipment of Walla Wallas and when they’re due to arrive. Our popular Walla Wallas are usually stocked by all major supermarkets, but if they’re not in your store – now’s the time to ask for them! Produce managers always want to know how to serve their customers better.
look for the sticker
You can tell the difference just by looking. Generic sweet onions are smaller and “messier” looking. Walla Walla Sweet Onions are big, plump, magnificent onions. But just in case… look for the Walla Walla Sweet Onion sticker – our badge of honor!
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