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Sweet onion varieties are generally yellow to white and include Walla Walla Sweet, Vidalia, Maui Sweet, Texas SpringSweet and Texas 1015 SuperSweet.

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Raw in salads, barbecued on shish kebabs, in stews and soups, on sandwiches, hamburgers and in meat dishes.


Good-quality Onions will be firm, free of blemishes or mold spots and have even-colored, paper-dry skin.

Some feel that sweeter onions will be flat-shaped from stem to root-end, not round.


Avoid product that is soft, wet-skinned, bruised, has dark blemishes or spots of mold.


Onions should be stored in a cool, dry location with good ventilation. They should not be stored in either a plastic bag. Avoid prolonged storage in a refrigerator - unless the onion is on the verge of spoiling.

Sweet onions are thin-skinned, juicy and are therefore very fragile and do not keep as long as regular onions. To increase their storage life, put the onions in a pair of pantyhose, tie a knot between each onion and hang in a cool dark place. When you nee


In general, vegetables will not ripen further after harvest.

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