Orange Honeydew Melon
Oval-to-round and a delicious cross between a cantaloupe and a honeydew, the very fleshy juicy orangish-yellow pulp of the orange honeydew melon is encased in a hard very yellow matching rind.
The Purple mangosteen, botanical name Garcinia magostana, simply referred to as mangosteen, is an ultra-tropical slow growing evergreen tree that is cultivated for its edible fruit.
Red Boiling Onions
Inventory, 25 lbs : 0
Red boiling onions are available year round.
All onions can be categorized as either spring/summer varieties, or storage varieties. The red onion is classified as a short-day, spring/summer variety as it has a thin protective layer, whereas storage onions have multiple protective layers which allows them greater time to be stored and less chance of bruising.
The red boiling onion is harvested small, about the size of a golf ball. It is similar in appearance to the common red onion- burgundy colored, with a paper sheath that protecting its ruby and white-ringed flesh. Its flavor ranges from sweet to savory to pungent depending on its particular variety or how much sulfur was in the growing soil or in the fertilizer used.
Although suitable for using to infuse flavor to soups and stocks, boiling onions can be dry roasted, grilled or braised, treated as a common onion and added to a variety of savory dishes, both raw and cooked. Roast braising onions until browned and tender, then add to a sauce of reduced white wine, stock and cream for creamed onions. Add halved onions to bean-cooking water or stock for additional flavor. Dice boiling onions and add to vegetable stir fry. Boiling onions will keep, stored cool and dry, for up to a month.
The onion is one of the oldest cultivated vegetables and is considered to be native to Central Asia. It has been cultivated since ancient times in the Middle East and India. It is now the most widely cultivated and distributed allium in the world, adapting to a variety of climates from cold to temperate, semi-tropical and dry.
Recipes that include Red Boiling Onions. One is easiest, three is harder.
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