Vegetable
Sweet Onion
A tier
Sweet onions are low-pyruvate cultivars grown in specific soils and climates so raw slices taste mild, juicy, and almost apple-like rather than tear-inducing. Famous regional names (Vidalia, Walla Walla, Maui, and others) sit under this umbrella. High water and sugar mean shorter storage and premium seasonal marketing. Showcase raw on sandwiches and salads, or fry into delicate rings. Cooking still works but wastes their raw mildness if that is why you paid. Keep cool and use faster than storage yellows.
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Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
US regional sweet onion industries formed around low-pungency bulbs in special districts.
Branded sweets became supermarket seasonal premium produce.
Global sweet-onion programmes copied the mild raw-eating model.