Round and encased in a pale green, thin skin, the watermelon radish has pinkish-red flesh with a mild, sweet flavor. The Watermelon radish grows to approximately three inches in diameter. Unlike many other radishes, the intensity of this radish decreases as the radish matures. Generally, the flesh of this radish is hotter toward the outside and sweeter toward the center.
Available by the pound
The colorful flesh makes for a great presentation when served raw to be used in salads, appetizers, and sandwiches or diced for use in soups and stews. Watermelon radish may be cooked like a turnip, creamed and served as a side dish, sautéed and braised to be served as a vegetable dish, or added to stir fry dishes. The skin should be scrubbed and is generally removed prior to preparing, but not necessary.
Wild forms of the radish and its relatives the mustards and turnip can be found over west Asia and Europe, suggesting that their domestication took place somewhere in that area.
There are a variety of radishes with varying sizes, shapes and flavors in the market.
- Olive oil