Try three fresh ways to relish the sweet flavor and crisp texture of Oso Sweet Onions in these new, kitchen-tested recipes. You can count on Oso Sweets to add the appealing taste of delicate onion to anything you relish, such as our Oso Sweet Onion and Kiwi Relish; Oso Sweet Onion, Avocado, and Orange Relish; and Oso Sweet Onion and Pear Relish. Serve these tasty, fresh accompaniments with grilled meat, poultry or seafood; scoop them up with crackers or chips or layer them on sandwiches to set off cold cuts and cheese.

Oso Sweet Onion and Kiwi Relish
This fresh relish is best served the day it's made.

1/2 small Oso Sweet Onion, chopped (about 1/2 cup)
1 tablespoon chopped, fresh mint
1/2 tablespoon sugar
1 large clove garlic, chopped finely
1/4 teaspoon salt or to taste
Pinch cayenne pepper or to taste
1 tablespoon fresh lemon juice
2 large kiwi fruit, peeled, cut in 1/4-inch dice (about 1 cup)

Gently fold onion, mint, sugar, garlic, salt, cayenne, and lemon juice into kiwi. Chill several hours to marry flavors. Serve at room temperature.

Yield 1-1/2 cups

Oso Sweet Onion, Avocado, and Orange Relish
This fresh relish is best served the day it's made.

1/2 small Oso Sweet Onion, chopped (about 1/2 cup)
1 Navel orange, peeled (remove all white pith), cut in 1/4-inch dice (about 2/3 cup)
1 tablespoon finely chopped jalapeño pepper, preferable red
1 teaspoon chopped, fresh oregano or 1/4 teaspoon dried
1/4 teaspoon ground cumin
1/4 teaspoon salt or to taste
1-1/2 tablespoons fresh lime juice
1 avocado, cut in 1/4-inch dice (about 1 cup)

Gently fold onion, orange, jalapeño, oregano, cumin, salt, and lime juice into avocado. Chill several hours to marry flavors. Serve at room temperature.

Yield 1-1/2 cups.

Oso Sweet Onion and Pear Relish
This fresh relish is best served the day it's made.

1/2 small Oso Sweet Onion, chopped (about 1/2 cup)
1/3 cup sweetened, dried flaked coconut
2 tablespoons chopped cilantro
1/4 teaspoon curry powder
1/4 teaspoon salt or to taste
1-1/2 tablespoons white wine vinegar
1 large pear, such as Bosc, peeled and cut into 1/4-inch dice (about 1-1/4 cups)

Gently fold onion, coconut, cilantro, curry powder, salt, and vinegar into pear. Chill several hours to marry flavors. Serve at room temperature.

Yield 1-1/2 cups