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.


Top 10 Ways to Enjoy Shallots

Check out our shallot recipes!


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This colorful salad features flavorful sautéed shrimp on a bed of greens topped with pumelo, shallots, and other fresh fruits. @fruitsandveggies #haveaplant 

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