If you have never tried a Jumosol Extra Sweet Onion we invite you to do so. You will be surprised by its mild taste, succulence, low spiciness and lack of unpleasant taste on the palate once eaten, making it very digestive. If you want to know the closest point of sale to you for you to purchase them and try them, or if you want to tell us about your sensations when having eaten it, please send us a mail to customers@jumosol.com

Different from the extra sweet onions, the onions we usually consume have high levels of sulphur complexes. These sulphur complexes are the ones causing tears, spiciness and indigestion.

This is the reason why sweet onions are grown in low sulphur content earth. Typically, sweet onions have lower levels than 5.5 mmoles/l of pyruvic acid; the onions for storage generally reach 10 – 13. Another of the reasons making them different is that the water content of the sweet onion is much higher than that of the normal onions, which is why they are much milder and tender to eat. The Jumosol Extra Sweet Onion level of pungency is very lower than other "sweets onions".

Perhaps their location where the Ginel valley and the Ebro valley join together, or the expertise of nature together with that of our ancestors. Fuentes de Ebro has had, for years and years, a fruit of the land to which part of its essence is owed: Jumosol Extra Sweet Onion. Its picking and preparation are carried out in traditional ways, as it is a very premium produce. The selection and preparation one by one and their unmistakeable taste make them unique.

With respect to taste, they produce great satisfaction, mainly due to their mild taste, succulence and low spiciness, apart from not leaving an unpleasant taste in the mouth once eaten, a fact that makes it different from the rest of onion varietals.

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