Watermelon Radish

The Watermelon radish, also known as Rooseheart or Red Meat, is an heirloom Chinese Daikon radish. The Watermelon radish is made up of an edible globular root attached to thin stems and wavy green leaves. Its exterior is creamy white in color with pale green shoulders, a sign of the chlorophyl it received from exposure to the sun. The Watermelon radish's flesh is white closest to the exterior becoming bright circular striations of pink and magenta. Hence the watermelon reference. Its flesh is tender crisp, succulent and firm. Its flavor is mild, only slightly peppery with almond-sweet notes. Depending on when harvested, Watermelon radishes can range in size from golf ball to soft ball. Watermelon radishes can be served fresh or cooked, hot or cold. They pair well with fennel, apple, cheeses such as feta and chèvre, butter, creamy based dressings, vinaigrettes, bacon, white fish, cucumbers, mild salad greens, cooked eggs, noodles such as soba and udon, citrus, cilantro, mint and tarragon.