What is a Watermelon Radish?
- This large radish is beige to green with occasional pink blush on the outside. The flesh inside is bright pink, giving it a watermelon-like appearance when cut. This tender-crisp cousin of the daikon radish is peppery with a hint of sweetness.
How to Eat
- Because of its unique color, the watermelon radish looks and tastes great thinly sliced or shaved in a salad, or used for pickling. Cut into thin wedges and serve in a veggie tray or spread with butter and a sprinkle of sea salt. Grab a large one and slice thin to use as low-carb mini taco shells! Watermelon radish can also be sauteed, roasted, and baked into colorful chips.
- Rich in Vitamin C.
How to Choose
- Choose radishes that are firm–avoid the spongy ones.
How to Store
- Store refrigerated, covered loosely in plastic for 3 to 5 days in the crisper drawer.
When are they in season?
Where are they grown?
Shaved Jicama, Radish, and Beet Salad Ingredients 2 gold beets, or 4 baby gold beets, trimmed and peeled 1 small jicama, peeled 1 large watermelon radish, or 3-4 red radishes, trimmed 2 tablespoons fresh lemon juice (try Frieda’s Seedless Lemon!) … Continue reading
Watermelon Radish and Orange Salad Original recipe by Carley Baulick, MS, RD, ShopRite of Monroe Ingredients 1 small shallot or half of a small red onion, finely minced 2 tablespoons white wine or champagne vinegar 1/4 teaspoon salt 2 medium … Continue reading
Pickled Watermelon Radish Show off the watermelon radish’s beautiful colors year-round by adding gorgeous thin slices to sandwiches, rice bowls, or tacos. Ingredients 1 to 2 watermelon radishes 1/2 cup distilled white vinegar 1/2 cup water 1 teaspoon kosher salt … Continue reading
Grilled Jicama & Watermelon Radish Salad with Chimichurri Grilling mellows the zesty radishes and gives sweet jicama a smoky edge. A bright and herbaceous chimichurri sauce brings it all home. Ingredients 1/2 cup plus 3 tablespoons extra virgin olive oil … Continue reading