That it does. There more sugars in the "sweeter" types.
so..the sweeter the onion, the faster it rots?[?]
Official Vidalias can only be grown within a 25 mile radius (?) of Toombs County in E. Georgia. These are the only ones which receive the endorsement and sticker. Anything else is "unofficial". The soil is the main reason for the flavor as indicated above.
I like them all, but I think I prefer the Texas 1015s.
Good news then, Vidalias are gone around me but WWs are in plentiful supply. I’ll give them a try.
From what I have read, Salustra is correct. The "sweet" onions are all of the same variety and are sweet because of soil and weather conditions.
I thought I had read somewhere that the special Vidalia flavor is attributable to the characteristics of the soil in which they are grown – something unique to that area, don’t remember what. Therefore, planting the seeds elsewhere would result in a different taste. Sorry, don’t remember the source…
And then there are the Bermuda onions. You can still find them, but Bermuda has not exported them for many years. It shows how valuable a trade mark can be. If a Bermuda trademark ever existed, they sure don’t bother to protect it today. As far as Vidalias go, if a grower tried to ship an onion from 6 inches outside the official area, I have read that world falls on him.
I have grown the Granex onions that they use in Georgia up here in Massachusetts. They LOOK the same, but are very different when grown here. I don’t grow them anymore. I hope that the Walla Walla, and Vidalia folks keep protecting the trade marks, because when I buy the "official" onions and pass over the look a likes, I get great onions.
Lots of similiarities. We have purchased both varieties from produce stands in the two locations where they originate. I find it hard to discern much difference raw or cooked. Both have a relatively short shelf life after harvesting. Here in Indiana we look forward to the arrival of the Vidalias in the Markets each season.
In SoCal the farm-stands would brag when they received Walla-Walla’s each year.
We like’em both.
I wish I had a more significant taste factor but I cannot tell the difference between the two onions. I guess it is just because I am old. My olafactory senses and taste buds cannot tell the difference. Both are sweet and nice.
Paul E. Smith
They are actually pretty similiar. I think the Walla Walla onions are a bit sweeter and just a bit less of acid taste.
How do these compare the the Vidalia onions?
Walla Walla onions
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