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IPG - International Produce Group
 

Onions have been cultivated for thousands of years and originated in Central Asia. They were grown not only for cooking but for their antiseptic qualities as well. In Egypt, onions were used in mummification.

Onions are an extremely versatile vegetable and can be eaten raw, grilled, sautéed, pickled, boiled, baked or fried. They are grown commercially in more than 20 states. The three top producing states are California, Oregon and Washington. They are grouped according to varieties and the two main types are:  American (strong flavored) and European (mild or sweet flavored). Each type has three distinct colors:  yellow, white and red. Generally, the American onion produces smaller size, denser texture, stronger flavor and better keeping quality than the European varieties which are higher in moisture content. 

The three different colors of onions are:

Yellow Onions
Yellow OnionsApproximately 87% of all the onions grown in the U.S. are yellow onion. These onions are full-flavored and are a reliable standard for cooking almost anything. When cooked, the yellow onion has a nutty, mellow and sweet flavor.

 

Red Onions
Red OnionsRed Onions make up about 8% of all onions produced in the U.S. They have become very popular in the foodservice industry due to their wonderful color. They are a good choice for many fresh uses including sandwiches and salads, as well as for grilling, charbroiling or roasting.

 

White Onions
White OnionsWhite onions make up about 5% of all U.S. grown onions. They are often used in prepared salads and white sauces, and are the traditional onion used in classic Mexican cuisine.

 

Onion Availability

  Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
SW Desert                    
Central & No Ca                  
Oregon      
Washington      

SW Desert includes Yuma Arizona and Coachella & Imperial Valleys in California