As troubling as it is to have a garden in Connecticut still in full bloom at the end of October, I am so impressed by these gorgeous watermelon radishes. They are so beautiful and have an incredible crispy bite. I absolutely love them in a watermelon radish salad.
Radishes are a root vegetable from the brassica family that can have a strong peppery taste. They come in a variety of colors, making them an excellent garnish to dishes. I became especially fond of radishes in middle school after my dad taught me how to tourne them into a flower. I would make him buy a bag of radishes for me weekly and sit in the kitchen practicing my knife skills. Fortunately for me, I was able to master a tourne AND a bird of paradise by the end of the summer. Unfortunate for my family, we had loads of radishes in the fridge that would dry out or go bad.
Now that I’m older and more acquainted with cooking, I love adding radishes to meals. When raw, they can be a bit strong for my taste, but peeling their skins can make them a little less spicy. In salads, adding vinegar, lemon juice, or something sweet is a must. Acid and sweeteners tend to cut the spice. I’ll also cook it into dishes such as pho, to give it a more neutral taste.
Most radishes are white on the inside and have red or white skin. Watermelon radishes are a form of daikon, which is ironic considered daikon is almost completely white. The watermelon radish has green skin, made by chlorophyll, a white ring like its daikon mother, and a deep pink/purple center. It’s gorgeous to say the least. Learn how to make a simple watermelon radish salad below.
Watermelon Radish Salad Recipe
- 4 Large handfuls of arugula
- 4 Swiss chard leaves, chopped
- 2 Mustard green leaves, chopped
- 4 Watermelon radishes, thinly sliced
- 1/2 cup Red Cabbage, shredded
- 1/3 cup Pumpkin seeds
- 1/3 cup Feta cheese
- 2 tablespoons Olive oil
- Drizzle of Balsamic glaze
Respect the radish my friends!