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Vidalia® Onions are harvested from late April to June.  They’re available fresh through July, but controlled atmosphere storage can extend the season through fall.

Vidalias® generally have half the sulfides—the stuff that produces both tears and indigestion!—of other onions.

Vidalias® are so mild, they can be enjoyed raw in salads, atop burgers, tacos, and other foods.  They’re also great sautéed, skewered, or cooked in soups, casseroles, and other dishes.

Because of their high water and sugar content, Vidalias® bruise easily.  So, they’re best stored in a cool, dry place—tucked inside a pair of pantyhose!

For additional information visit the Vidalia Onion Committee Website.



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