It's the season for root vegetables, and one of my favorites is the colorful watermelon radish. Green on the outside and pink on the inside, it adds some color to my salads, is pretty to look at, and is yummy!
It's a bit milder and sweeter than regular radishes, and much larger; they average about three inches in diameter. Watermelon radishes can be braised or roasted like a turnip, or mashed like a rutabaga, but I personally hate to cook them because it causes them to lose their beautiful colors, so I prefer to serve them raw in a salad or in a veggie plate with some dip. Watermelon radishes can also be pickled.
Watermelon radishes are a heirloom variety of daikon radishes and originated in China where it is called shinrimei.
A few years ago I only saw these at the farmer's markets, but now I am seeing them in regular grocery stores.
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(Image: Kathryn Hill)
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I *just* bought some of these at our local winter market - it surprised me how mild/sweet they were (and pretty!). I love them on a slice of pumpernickel bread, some sweet butter, plenty of paper thin radish slices, and a sprinkle of kosher or coarse sea salt on top. Maldon is really nice.
Or, if I'm lazy - just a wedge of radish w/some butter and salt.
What a gorgeous vegetable!
Wow! I wonder if that is natural or if its been engineered so, but regardless how lovely.
Yes, it's dorky, but I love slicing them into half-moons, making a light and light-colored dressing, and then adding black sesame seeds for "watermelon seeds."
I've discovered watermelon radishes a few months ago. They are so pretty! I just wish they'd taste a bit different from normal ones.
So far, I've pickled them: an insanely easy endeavor and made them into a simple salad with watercress and a mustard-y dressing.
watermelon radishes are a chinese heirloom vegetable. i love them! they are sweet and not so spicy, and definitely good with butter, salt, and fresh chewy bread. we also pickle them. i get so excited about these i feel just like a fraggle!
Beautiful!
Beautiful picture as well.
We have eaten this veggie in China for years. Our favorite way to eat it, is to cut up into match stick pieces, sprinkle with white vinegar and sugar. YUM!
I just realized I saw these at the grocery store the other day, and had no idea what they were. Of course there wasn't a beautiful photo of the gorgeous inside of it, otherwise I probably would have bought it on the spot! Definitely going to try this one out.
Just to be pedantic, in Chinese it's actually called "xin li mei" (心里美, pronounced "sheen lee may"）which means "beautiful inside".