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General Produce


Common Packs:

  • Fresh: 5- or 8/5-lb. packs.
  • Peeled: 5- or 4/5-lb. packs.
Receiving Inspecting:

Good quality shallots should have uniform shapes, firm texture, and be free of blemishes. Avoid shallots that appear soft, shriveled, or moldy.

Storage Handling:

Short-term storage recommendation (7 days or less)

  • 60-65° F/16-18° C
  • 85-95% relative humidity
30 days.

Decay and mold may occur if stored in an area with high humidity or low air circulation. Keep cold during storage and maintain adequate air circulation.

Water-soaked appearance and softening of texture are indications of freeze injury.

Usage Ideas:

  • Add minced shallots and garlic to vinaigrette recipes.
  • Roast chicken with red grapes and whole shallots.