Red onions are a vibrant addition to any meal, bringing both color and a mild, sweet flavor to dishes. With their distinctive purplish-red skin and white, juicy flesh, they are perfect for salads, salsas, grilling, and roasting. When cooked, their taste becomes sweeter and less pungent, making them a versatile ingredient in a variety of culinary applications.

Nutritional Value (per cup, chopped)

• Calories: 64

• Protein: 1.4g

• Fat: 0.2g

• Carbohydrates: 14.5g

• Fiber: 2.7g

• Sugars: 6.8g

• Vitamin C: 14% of the Daily Value (DV)

• Vitamin B6: 6% of the DV

• Manganese: 6% of the DV

• Potassium: 4% of the DV

Production Season in North Florida

Red onions thrive in North Florida’s warm climate and are typically planted in the fall and harvested in late spring. The peak season for red onions in this region is from late March through June, ensuring that you receive the freshest, locally grown produce. Their rich flavor and vibrant color make them a staple for both home cooking and gourmet meals.