sweet

  • Sweet Spot

    Burg­ers, sand­wiches and sal­ads dom­i­nate casual warm weather fare. How they go from mediocre to super star sta­tus is just one ingredient/​degree of sep­a­ra­tion.

    Sweet Red Onions have just begun their sea­sonal har­vest­ing in the San Joaquin Val­ley.

    They bring excep­tional fla­vor, sweet­ness and tex­ture to every­thing from piz­zas to pas­tas. To be sure, an Ital­ian Red or Fresno Flat sweet are quite dif­fer­ent from any onion rel­a­tive.

    Alli­ums in gen­eral include round globe (red, yel­low and white) onions, gar­lic, shal­lots, scal­lions, leeks and chives. Packed with nutri­ents and antiox­i­dants, these kitchen sta­ples are used to impart bold and some­times savory heat to dishes.

    Milder, sweet onions are ter­rific for eat­ing raw, pick­ling and grilling. In this class are well-​known Vidalia, Walla Walla and Maui Sweets. These pop­u­lar vari­eties have a pale yel­low skin with a white or light yel­low inte­rior.

    Ital­ian reds have a flat­ter shape. As their name implies, are a red­dish to pur­ple bright color. Not all super­mar­ket red onions are sweet. Be cer­tain to seek out that flat appear­ance to get to the right choice.

    Other red-​skinned sweet onions include Bermuda, Bur­gundy, Cipolle di Tro­pea or Tropea’s sweet. The pop of color is part of the red onion attrac­tion. The sweet, mild taste pairs nicely with greens like kale, arugula, baby spinach and but­ter or romaine lettuces.