The Babaco fruit is torpedo shaped with five deep longitudinal furrows that resemble the shape of a star. The fruit's skin is smooth and thin and when fully rip will turn golden yellow in color.
Resembling a Chinese lantern, the gooseberry is wrapped in a thin, papery, inflated skin. These very tart, piquant fruits turn from a pale green to an amber or gold color as they ripen and offer a flavor similar to a gooseberry or a tart green grape.
Inventory, 10 lbs : 0.85
This item was last sold on : 11/20/14
Maui onions have a peak season from early April through June but they are available year round.
Maui onions, botanical name are a short day Yellow Granex variety of Sweet onions. There are several varieties of Sweet onions, all of which were selected and cultivated beginning in the 20th Century. Other varieties, besides Maui onions include Vidalia, Carzilia, Sunbrero and Texas 1015 Super Sweet.
Three characteristics set the Maui onion apart from other yellow onions: They lack the sulfur that gives most other onions their sharp taste and tear-producing odor. Their flesh also has a high sugar and high moisture content. This combination makes Maui onions exceptionally sweet and succulent, crisp and mild when perfectly ripe.
Maui onions are ubiquitously known as a true raw-eating onion but they can also be cooked utilizing their sweetness in a variety of methods for soups, slow roasting stews, braising meats, grilling fish and simply sauteing. Eugenol is the dominant volatile compound in onions; its presence leads the way for a myriad of complementary ingredients. The penetrating aromatics of onions pair well with woody, warm and sugary foods such as barley, hazelnuts, coffee, grilled beef, cinnamon, cloves, rosemary, Thai basil, potatoes, ginger, vanilla, toasted coconut, maple syrup and pineapple. Maui onions will keep, cool and dry, for up to a month.
Maui onion's sweetness cannot be duplicated if not grown in the red volcanic earth of the upland slopes of Mt. Haleakala, where they were originally cultivated. They are sown on the late fall and harvested in early Spring. They need only about nine hours of sunlight which is best suited to warmer climates and mild winters. The mild winters of Maui make them one of the first Spring varieties to appear. Maui onions are hand harvested and field-cured. Although the Maui onion was first cultivated in Maui, it was selected from parent onions from the state of Texas.
Restaurants currently purchasing this product as an ingredient for their menu.
|Roy's San Diego||San Diego CA||619-239-7697|
|Blue Water Seafood Market and Grill||San Diego CA||619-497-0914|
|MCRD-Marine Corps Recruit Dept||San Diego CA||619-725-6388|
|Mission Ave Bar and Grill||Oceanside CA||760-637-2222|
|Golden Door||San Marcos CA||760-761-4142|
|Wine Vault & Bistro||San Diego CA||619-295-3939|
|Lodge at Torrey Pines Main||San Diego CA||858-453-4420|
|San Diego Culinary Institute Inc.||La Mesa CA||619-644-2100|
|Surf Side Cuisine||San Diego CA||619 507-0891|
|Island Palms Blue Wave Hotel & Marina||San Diego CA||619-222-0561|
|Bistro West||Carlsbad CA||760-431-9195|
Recipes that include Maui Onions. One is easiest, three is harder.