Watermelon Radish

Watermelon Radish, also called Red Daikon, is a variety of radish available from the Capay Valley later fall through early spring. Watermelon radishes are large and round and brightly colored– green on the outside and a bright, deep pink or red towards the center. The radishes are slightly spicy and crunchy, much like other radishes.

Caring for Watermelon Radish: Remove rubberband and radish tops. Store both in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. Enjoy greens within 2-4 days, radishes within 3-5 days.

Preparing Watermelon Radish: Watermelon radishes are edible all the way through– from skin to core. Scrub well before eating. Greens can be used in soups, stir-fries or with eggs. Use the radishes raw in salads, sliced thinly as an appetizers, or for garnish. They are excellent pickled in vinegar and salt. You can also cook it as you would other root vegetables– roasted, in soups or gratins.

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Related Recipes:

Watermelon Radish 3 Ways

Radish and Carrot Confetti Salad

Roasted Root Vegetables

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