Red onions (Allium cepa) grown in California by Dalena Farms® and marketed under the Frank's® brand. Selected for firmness, uniformity and characteristic red-purple coloration, featuring white inner layers accented with violet-red rings and a fresh, mildly sweet, moderately pungent flavor. Their vibrant color and crisp texture make them particularly suitable for both fresh consumption and professional culinary applications.
Organoleptic Properties
Firm, round to slightly flattened bulbs covered with dry, deep red to purple outer layers. White interior with distinctive violet-red rings. Firm, crisp and juicy texture. Fresh characteristic aroma. Mildly sweet flavor with moderate pungency that becomes softer when cooked.
Suggested Uses
Ideal for fresh consumption, salads, burgers, sandwiches, tacos, ceviche, guacamole, salsas, pickling, citrus marinades, roasting, grilling, caramelization, Mexican and Mediterranean cuisine, and foodservice applications.
Format
Sack with an approximate weight of ±22.68 Kg (50 lb). Onions selected for size, firmness, color and bulb integrity for commercial and professional culinary applications.
Storage and Handling
Keep in a cool, dry, dark and well-ventilated environment. For extended storage, temperatures around 0–2 °C and approximately 65–75% relative humidity are recommended. Avoid condensation and excessive moisture to minimize sprouting and decay.
Quality and Selection Criteria
Firm, compact and dry bulbs with well-adhered outer layers and characteristic red-purple coloration. Free from sprouting, excessive roots, soft areas, mold, decay, mechanical damage or surface moisture.
Origin
California, United States.
Red onions obtain their characteristic purple-red coloration from naturally occurring anthocyanins, plant pigments belonging to the polyphenol family. In addition to providing their distinctive appearance, these compounds have antioxidant activity. Their flavor is particularly well suited to fresh preparations, while exposure to acidic ingredients such as vinegar or citrus intensifies the pigments and develops the vibrant pink-to-magenta coloration highly valued in pickled onions and culinary applications.
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