Watermelon / Red Meat Radish

Description

An unusual and beautiful large winter radish also known as Red Meat. These large 2.5 – 3″ round roots are creamy white outside with green shoulders and a full central burst of watermelon rose. Flesh is crispy and mild, with a sweet flavor perfect for salads, garnishes, or cooking. Despite the name, watermelon radishes do not taste like watermelon! They have a mild flavor that is slightly sweet yet peppery. Unlike other radishes, the flavor becomes mellower the longer it matures. Watermelon radishes can be eaten raw, pickled, or cooked. They can be braised or roasted like a turnip, or mashed like a rutabaga, though I prefer them raw since they lose their bright hue when cooked. Similar to regular radishes, this variety does not have to be peeled before eating. Consuming watermelon radish is a great way to boost your intake of vitamins and minerals, as it is rich in phosphorus, potassium, magnesium, calcium, vitamin A and vitamin C. This colorful vegetable is also a good source of phytochemicals and antioxidants.