Radish Watermelon

Radish Watermelon originates from China. It is also known as Red Meat Radish and Chinese Radish. This radish has a white exterior with some green, while the inside is a beautifully bright pink. It owes its name “watermelon” to this striking color. The crisp, bright pink flesh has a texture similar to daikon and a slightly more peppery and pungent flavour than common radishes. Harvest the radishes when they are about 6 - 8 cm in size for the best flavor. Not only the radish itself is edible, but the leaves can be used as well. Watermelon Radish can be prepared in many ways; however, boiling, steaming, and/or stir-frying may cause the beautiful pink color to fade.

Radish is a very healthy vegetable and contains various vitamins and minerals, including vitamins A, B3, B5, B6, B9, B11, C, and K, as well as minerals such as calcium, iron, potassium, copper, magnesium, manganese, and sodium. Like many vegetables, radishes are low in calories but high in fiber. Radish can of course be eaten raw in many different dishes, but stir-frying, steaming, and baking are also possible. Keep cooking times short to preserve their crispness. Radish leaves are also edible and can be stir-fried, used in stews, mashed dishes, soups, or prepared as an alternative to spinach. Radish pairs well with cheese, eggs, mayonnaise, ham, bacon, chicken, beef, pork, olive oil, salmon, mackerel, apple, and tuna, as well as other vegetables such as chicory, lettuce, tomatoes, potatoes, spring onion, garlic, spinach, broccoli, sweet potato, beetroot, arugula, and green beans. Non hardy annual.