Walla Walla Sweets are the pride and joy of growers in the Northeast. They’re classified as yellow onions and are at their best when eaten fresh.
Walla Walla Sweets are the tasty onions of summer, so named for the region in Washington where they are grown. These onions have been cultivated over several decades to become an ultimately juicy and sweet blend. They’re mouth-watering delicious when served fresh and won’t make you cry when cutting through the papery brown skin.
The secret is in the reduced sulfur content - at least half of that found in winter (storage) onions plus a natural sugar content of 6% or more.
The seeds originated on the isle of Corsica and arrived with Frenchman Peter Pieri in the late 1800s. He, along with other immigrants, began growing the onions, forming a coop in the process. It was not until the sweet Georgia Vidalias became widely known that the popularity of Walla Walla Sweets rapidly expanded.
Squeeze gently through the thin papery skin – the flesh should be firm with no soft spots.
Sweet onions typically will last up to six weeks from the harvest date. They must be kept cool and separated to prevent molding at contact points. If refrigerating, wrap onions individually in paper towels. Sliced onions can be refrigerated for about two days.
• If using storage onions instead, add a little sugar or artificial sweetener.
• Cooking will diminish the sweet flavoring of Walla Walla onions.
• For an extra-crisp bite, slice and place in ice water for half an hour.
• Vidalia, Maui, Texas Spring Sweet
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