World-famous Vidalia Sweet Onions are mild and sweet enough to eat like fruit. This yellow granex type F Hybrid onion is grown in many areas of the country. However, when combined with our South Georgia climate and the soil in the Vidalia area, the granex matures into what has become a gourmets favorite.
The Vidalia Onion is certainly unique in all the world. The sugar content of this onion is comparable to that of an apple, or a bottle of cola. It’s a mild, succulent onion that is delicious raw on hamburgers, sliced alongside your steak, in a garden salad, or just eaten raw. It doesn’t have the “burn” of your average onion, is low in calories, and is even said to aid in digestion.
Here at Morris Farms our Vidalia Sweet Onions are harvested by hand and treated gently during grading and packing. Since the Vidalia Onion is considered to be a premium product, we make every effort to assure that what you receive is the highest quality possible.
The spring onion crop is normally ready for shipment around the 10th of May. We process orders on a “first come, first serve” basis. So, the sooner you send your order, the sooner your Vidalia Sweet Onions will be on the way! If you live outside of the continental USA, please call us at 1-800-447-9338 to discuss shipping arrangements and costs.
Onions are usually marketed in two sizes. The most popular is the jumbo size, in which the onions are at least 3 inches in diameter. The medium onion is just a little smaller, between 2 and 3 inches.
It’s always nice to know who you’re doing business with. Below are links to farm pictures, and links to other areas of our website discussing topics that you’ll find valuable if you would like to learn more about the Vidalia Sweet Onion. Included are tips on how to store onions for maximum longevity, special cooking recipes, and an onion cookbook.
We look forward to sending you your Vidalias this season and know you will look forward to enjoying this luscious southern delicacy!
If you have any questions or comments, please send us a message at [email protected]