The
Watermelon radish, also known as
Rooseheart or
Red Meat, is an
heirloom Chinese Daikon radish. It is a member of the Brassica (mustard) family along with arugula, broccoli and turnips.
Watermelon radishes are edible globular roots attached to thin stems and wavy green leaves. Their exteriors are creamy white with pale green shoulders, a sign of the chlorophyll it received from exposure to the sun. Watermelon radish flesh is white closest to the exterior and becomes bright, circular striations of pink and magenta toward the center. Hence, the watermelon reference.
The flesh is tender crisp, succulent and firm. Its flavor is mild, only slightly peppery with some sweet notes. Depending on when harvested, Watermelon radishes can range in size from golf ball to soft ball. Watermelon radishes can be served fresh or cooked, hot or cold. They pair well with fennel, apple, cheeses such as feta and chèvre, butter, creamy based dressings, vinaigrettes, bacon, white fish, cucumbers, mild salad greens, cooked eggs, noodles such as soba and udon, citrus, cilantro, mint and tarragon.
Watermelon radishes are most commonly available during spring and late fall, since they are a cool season crop preferring soil temperatures below 68 degrees Fahrenheit. Overly warm soil temperatures affect the radish’s flavor, turning a mild pepper flavor into a bitter sting.
Nutrition:
Good source of B vitamins and vitamins C and K, along with folate, and essential minerals including manganese, magnesium, calcium, iron, phosphorous, copper and zinc.
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Watermelon radish
