The two main varieties of onion are fresh onions and dry onions. Scallions (also called green onions), the most common type of fresh onion, are pulled up before the bulb forms. Sweet onions, another type of fresh onion, grown in warmer climates, are harvested and sold during
the spring and summer. They are characterized by a light-colored, thin skin and a high water and sugar content, which gives them a mild, sweet flavor. The most popular sweet onions are the mild Maui from Hawaii, the juicy Vidalia from Georgia, and the round, golden Walla-
Walla from Washington State. Dry onions, also called storage onions, are grown in cooler northern states and are available year-round. They have a darker, thicker skin, a firmer texture, and a stronger, more pungent flavor. They range from white to yellow and red.
Smaller varieties of dry onions include the marble-sized pearl onions and the slightly larger boiling onions. Although
red onions tend to be sweeter than yellow
or white onions, the flavor of dry onions
is influenced more by variety and origin
than by color.
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