Apple Onion -

| Variety | Sugar Content | Storage Life | Raw Heat | Best Use | | :--- | :--- | :--- | :--- | :--- | | | Very High (12-14%) | Long (6-8 months) | Almost zero | Raw & Caramelized | | Vidalia | High (12%) | Short (1 month) | Very low | Raw & Grilling | | Walla Walla | High (12%) | Very short (2 weeks) | Low | Raw | | Spanish | Medium (8%) | Medium (3 months) | Medium | Cooking |

Unlike a traditional onion, which becomes more pungent as it sits, the Apple Onion mellows. Its flesh is dense, white, and incredibly juicy. When sliced, it exudes a sweet, almost fruity aroma. The name "Apple Onion" comes from the fact that you can bite into a raw one and be reminded of a sweet apple like Fuji or Gala—crunchy, watery, and mild with only a whisper of traditional onion heat. To understand the Apple Onion’s flavor, you have to look at sulfur content. Standard onions are loaded with sulfur compounds that, when combined with enzymes, produce that potent, burning sensation. The Apple Onion contains significantly less sulfur. Apple Onion

Furthermore, it converts more of its stored carbohydrates into simple sugars like fructose and glucose. On a Brix scale (which measures sugar content), a standard yellow onion ranks around 6-8%, while a sweet onion like a Vidalia ranks 10-12%. The Apple Onion frequently scores between 12-14%—putting it in the same sugar range as apples and pears. | Variety | Sugar Content | Storage Life