Watermelon RadishProduce Valley Farms
Watermelon radish is an heirloom Chinese daikon radish. The exterior of a watermelon radish is modest at best and drab at worst. But open it, and all is magic: the interior of this root vegetable practically sparkles with hot pink and vibrant orange and is simply breath taking!
They can be served fresh or cooked, hot or cold. Cooking the Watermelon Radish will enhance its natural sweetness and temper some of the spice. Sliced thin they are perfect for showcasing their vibrant color in salads, atop sandwiches, or alongside sushi. This variety is also popularly sliced and pickled then utilized as a colorful condiment. Sliced or chopped radishes can also be added to soups and stir-fries. Watermelon Radish, both the root and the greens, provide an excellent source of vitamin C, particularly when eaten raw.
In Chinese cuisine radish is commonly cooked or served along with seafood as it is said to impart sweetness and remove fishiness from a dish. The greens of the radish additionally can be used and are popularly added to soups, stews, and stir-fries. Watermelon radishes pair well with fennel, apple, cheeses such as feta and chèvre, butter, cream-based dressings, vinaigrettes, bacon, white fish, cucumbers, mild salad greens, cooked eggs, noodles such as soba and udon, citrus, cilantro, mint, and tarragon. To store, keep watermelon radishes refrigerated and use within one week. Enjoy and brighten your dish with some today!