Summer is the perfect time to get outside and start grilling! One of our favorite things to grill is kabobs — especially when we use a Vidalia sweet onion!
This is a sponsored post through a partnership with RealSweet. All opinions are my own.
We all know that Vidalia is America’s favorite sweet onion, but do you know where they come from?
Vidalia and the surrounding region in southeast Georgia is known in the world over for growing the sweetest onions available, but truth be told, the crop was originally a fluke! During the Great Depression, farmers in the area in search of a new cash crop planted onions and were surprised to find that they were far different than expected once they were harvested – they were sweet!
The sandy soils of southeast Georgia combined with the average rainfall allowed sulfur compounds (the elements that make an onion hot or bring tears to your eyes when they’re cut) to wash away. This is what allows the onions to remain mild, sweet and uniquely delicious.
Fun Fact: Vidalia’s unique qualities restrict them to a specific growing region and a limited availability based on seasonality. (The Vidalia onion season runs from mid-April to early August.) To make sure you can get the best tasting onions all year long, there are additional growing regions during the times of the year when Vidalias are out of season. Peru offers the same sandy soils and climate found in southeast Georgia, and allows us to farm sweet onions during the off-season here in Vidalia to keep the best-tasting sweets on your grocery store shelves until the Vidalia harvest begins again. (Hince the RealSweet Peruvian sweet onion, available from August to February!)
We like to grill as often as possible over the summer. From burgers to hot dogs to our favorite kabobs, sweet onions are usually found in all of our recipes!
I pick up RealSweet® Vidalia® Onions, bright colored bell peppers and shrimp or steak, our favorite seasoning and a package of skewers. I let my children help as we construct kabobs in different orders and customize to each child’s liking. My kabob has multiples of each, of course!
We also like to make a Vidalia bloomin’ onion and use the petals on hamburgers. THIS is the added touch you need to complete a burger, though we like to add jalapeno peppers, too!