Shallots should be firm and heavy and have dry, papery skins. Avoid any signs of moisture, green shoots, or dark spots.
Nutrient Content Claims
Fat free, Saturated fat free, Cholesterol free, Low in sodium, Good source of vitamin A, Good source of vitamin B-6, Good source of vitamin C, Good source of manganese
Store whole shallots in a cool, dark, well-ventilated place for use within 4 weeks. Refrigerate cut shallots in a tightly sealed container for use within 2-3 days.
Check out our shallot recipes!
Social Media Post
This colorful salad features flavorful sautéed shrimp on a bed of greens topped with pumelo, shallots, and other fresh fruits. http://bit.ly/2XH5GSU @fruitsandveggies #haveaplant