What to do with Watermelon Radishes
Never judge a radish by its cover! This week we rescued lots of gorgeous watermelon radishes, which appear pretty basic on the outside, but are anything but boring on the inside! While they're named for their visual likeness to the summer melon, they don’t taste anything like watermelon and aren’t at all sweet. However, watermelon radishes are milder and less peppery than regular radishes. If you find regular radishes too spicy, you may prefer these!
Radishes really mellow out and become less spicy when cooked. Roast them alongside other root vegetables with similar cooking times, like carrots. Enjoy them raw in your favorite salad or atop your morning avocado toast. Or make a small batch of refrigerator pickles for layering in sandwiches or tacos. They really add that “wow factor” any way you slice them!
Did you receive a watermelon radish or two in your PIP box this week? We’d love to see how you’re incorporating these beauties into your meals! Be sure to snap a pic, post it to social, and tag us @perfectlyimperfectproduce so we can check it out.
Four Ways to Enjoy Watermelon Radishes
Toss them into simple salads
In a large bowl, toss together 1/2 a large cucumber, sliced into thin moons, 1 thinly sliced watermelon radish, 1-2 tablespoons rice wine vinegar and 1 teaspoon toasted sesame oil. Add salt to taste. Garnish with sesame seeds. Makes 2 servings.
Add color and crunch to avocado toast
Top toasted sourdough bread with mashed avocado, fresh lime or lemon juice, thinly sliced watermelon radish, flakey sea salt, and freshly cracked black pepper.
Roast them alongside other root vegetables
Chop 1 pound peeled carrots and 2-3 radishes into 1-inch pieces. Toss together on a parchment-lined baking sheet with 2 peeled whole garlic cloves and 1 tablespoon oil. Season to taste with salt and pepper, then roast at 425 degrees for 30-35 minutes, or until tender. After roasting, toss the vegetables well to season them with the garlic. Makes 2-4 side dish servings.
Make quick refrigerator pickles
Slice a medium watermelon radish into thin moons and stuff as many as you can into a small 8-ounce canning jar. Whisk together ¼ cup distilled white vinegar, ¼ cup water, and ½ teaspoon fine grain sea salt until the salt dissolves, then pour over radishes to cover (it should be nearly to the top of the jar). Top with a tight fitting lid and shake well. Refrigerate for at least 2 hours, ideally 2 days, before eating. Will keep in the fridge for 1 to 2 weeks.
By Carolyn Hodges, MS, RDN
