If there’s one vegetable that knows how to make an entrance, it’s the watermelon radish. With its pale green-and-cream exterior hiding a vibrant magenta center, this stunning root veggie brings color, crunch, and a touch of magic to any kitchen.
Today, we’ll explore what makes this radish so special. From bright winter salads to eye-catching pickle jars and crunchy snack boards, the watermelon radish proves that healthy eating can also be beautiful. Whether you’re a seasoned veggie lover or discovering this jewel for the first time, get ready to fall for one of the most visually striking and versatile roots of the season. Let's get our learn on!
WATERMELON RADISH
Watermelon radishes are a type of cruciferous vegetable and are a part of the mustard family. Watermelon radishes are considered an heirloom variation of daikon radishes. Watermelon radishes can be grown year round, are a low maintenance plant to grow (peak season is spring to late fall) Warmer soil increases bitter flavor. Resembles a watermelon, white rim and vibrant pink center, with a crisp, sweet and peppery taste
IMPORTANT NUTRIENTS
Fiber - good for your gut and heart Vitamin C - helps with wound healing Folate - involved in new cell creation Calcium - builds and protects bones Magnesium - needed for muscle contraction. Potassium - needed for muscle contraction. Copper - supports immune system.
SELECTION & STORAGE
Skin should be shiny, firm, and smooth with crisp root. Avoid radishes with cracks and bruises. Can be purchased at local grocery stores (Fry's Sprouts, Whole Foods, etc.) and Asian markets. Wrap tightly in plastic and refrigerate for up to 3 days.
IDEAS FOR SERVING
Enjoy raw or cooked. Pair with fruit, cheese, or creamy dressings. Incorporate watermelon radishes into a main dish such as a salad, pasta, or sandwich. Watermelon radishes are delicious when pickled as well
https://www.azed.gov/sites/default/files/2020/11/Watermelon%20Radish%20Handout.pdf
RECIPE
Roasted Watermelon Radish
Ingredients:
Watermelon radishes, cut into wedges
Olive oil to coat
A drizzle of maple syrup to coat
salt
pepper
Directions:
Preheat oven to 400 degrees F. Cut your radishes into wedges, six or so per large radish, fewer if smaller, aiming for consistent size. It’s pretty to keep a little bit of tail on each wedge. Toss in olive oil, maple syrup, salt and pepper. Spread on a baking pan in a single layer. Cover with foil and put in oven. The foil will protect them while they soften. After about 20 minutes, when they are soft, take the foil off and let them brown a bit before taking out to serve. Taste and add more salt if needed.
They’re great on their own, or cold on a salad too! You can do this with other radishes, though black radishes might be a bit spicy.
https://www.redfirefarm.com/roasted-watermelon-radishes/
