Seasons/Availability
Watermelon radishes are available year-round, with peak seasons in the early spring and winter.
Selection
When selecting Watermelon radishes, look for firm, heavy roots with unblemished skin and bright magenta-red flesh. The taproot should be intact and feel moist to the touch. Avoid radishes that have discolored patches or appear soft, wrinkled, or wilted. Radishes with fresh green leaves are indicative of a more recently harvested root.
Usage/Applications
The entire Watermelon radish is edible, including both the skin and leafy greens. Just before use, the outside layer of the radish should be removed by gently scrubbing it under cold running water. The skin will not only help protect the delicate flesh but also prevent any dirt from seeping into its crevices. Watermelon radishes can be eaten raw, pickled, roasted, stir-fried, or grated into salads and slaws. The greens are also edible and can be lightly cooked or used as a garnish in salads. Radishes pair well with aromatic herbs such as parsley, cilantro, basil, mint, and dill. They can also be combined with sweeter flavors like oranges, pears, honeyed vinaigrettes, citrus glazes or dressings. Additionally they can add an interesting textural element to soups and stews.
Nutritional Value
Watermelon radishes are rich in dietary fiber which may help lower cholesterol levels while promoting healthy digestion. They’re an excellent source of vitamin C and folate, which help support the immune system and cell health. Watermelon radishes also contain a range of minerals including iron, calcium, and potassium.
Preparation
Watermelon radishes should be washed thoroughly before use. When preparing them for cooking or raw consumption, the root can be cut into slices or cubes. The leaves are edible as well and can be added to salads or lightly cooked dishes. If roasting, slice the root into thin discs with the skin on for maximum flavor and nutrition. The green tops can also be roasted alongside the radish for an interesting contrast of flavors and textures. For pickling, slice thinly into rounds or half-moons and toss in a brine of water, white wine vinegar, sugar, and a pinch of salt.
Serving Suggestions
Watermelon radishes are very versatile and can be used in many dishes. Serve them raw on top of salads or sandwiches to add a kick of spice and crunch. Roast them with other root vegetables for an earthy side dish or stir-fry with garlic and herbs for an easy weeknight meal. Use the pickled rounds as toppings for tacos or burgers or simply enjoy them alongside cheese platters and charcuterie boards. The fresh greens can also be tossed into soups or pastas at the last minute to add texture and flavor. With their vibrant color, sweet flavor, and crisp texture, watermelon radishes can be used in a variety of dishes to bring some extra life to the plate.
