TIP OF THE DAY: Watermelon Radishes

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November 14, 2009 at 8:57 am · Filed under Recipes, Vegetables-Salads-Herbs

Grow your own with seeds from
EvergreenSeeds.com.

Thanks to farmers markets, we’re seeing more of the watermelon radish, a large Chinese radish—up to 3 inches and more in diameter—with reverse radish coloring. It has a white exterior and a beautiful rosy-magenta flesh, which resembles a watermelon and captivates everyone who sees it.

A sweet radish without the peppery bite, its color and mildness make it a lovely surface for hors d’oeuvres and a beautiful garnish (sliced, quartered, or julienned).

Serve slices in lieu of mozzarella with sliced tomatoes, basil and balsamic vinegar—a change of pace that saves calories and fat.
Toss thin slices with mâche or microgreens in a Dijon-honey vinaigrette.
Add them to sandwiches for color, flavor and crunch. Try watercress and radish sandwiches with unsalted butter. Cook them like turnips.

To store watermelon radishes, discard the leafy tops and wrap the radishes in plastic. They’ll keep for several weeks. By the way, the Chinese name is shinrimei, and the radish is known by several other names including Rose Heart and Beauty Heart.