Watermelon Radishes:
The other day my wife came home from work and told me that one of her coworkers brought in something called a Watermelon Radish. She tried it and it was good. Next trip to the supermarket we looked for and found Watermelon Radishes. I had never heard of them before.
The Watermelon Radish is also known as Rose Heart or Red Meat. It is an heirloom Chinese daikon radish, 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 their 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 almond notes.
They can be served raw, pickled, or cooked, hot or cold. They can be braised or roasted like a turnip, or mashed like a rutabaga. Similar to regular radishes watermelon radishes do not have to be peeled before eating. Just make sure to wash them very well, and scrub away any dirt.
They pair well with fennel, apple, cheeses such as feta and chevre, butter, creamy based dressings, vinaigrette, bacon, white fish, cucumbers, mild salad greens, cooked eggs, noodles such as soba and udon, citrus, cilantro, mint, and tarragon.
The watermelon radish is rich in phosphorus, potassium, magnesium, calcium, vitamin A, and vitamin C. It is also a good source of phytochemicals and antioxidants. One cup contains just 16 calories.
Watermelon radishes are available all year, but most commonly available during spring and late fall. Since they are a cool season crop preferring soil te3mperatures below 68 degrees F., overly warm soil temperatures affect the radishes flavor turning a mild pepper flavor into a bitter sting.
Roasted Watermelon Radishes:
1 lb. Watermelon radishes, trimmed and quartered
2 TBS coconut oil
1 tsp ko0sher salt
1/4 tsp black pepper
2 TBS fresh parsley, finely chopped
1 lemon, zested
Preheat oven to 375 degrees F.
Toss cut radishes with melted oil and salt on a sheet pan
Roast 30 minutes tossing half way through until slightly browned
Toss radishes with pepper, parsley and lemon zest.
Enjoy!
