If you’ve ever walked past a watermelon radish at the grocery store, you probably did so not knowing how pretty this vegetable is when you get beyond the surface.
The next time you encounter one of these unsuspecting round root vegetables, I encourage you to purchase one and give it a whirl.
A relative of the daikon radish, watermelon radishes are much larger, milder, and sweeter than the common little red radishes that we’re used to. They are green on the outside and are about three inches in diameter. Some watermelon radishes can weigh up to a pound, so they’re not teeny little veggies.
While they look pretty boring on the outside, when you slice through and see the bright watermelon-pink flesh, you’ll see what the fuss is about!
The watermelon radish is extremely rich in vitamins, minerals, and antioxidants.
I’m a big believer in adding new veggies and fruits to your diet all the time to experience new tastes and textures, and to increase your nutrition. If you’ve yet to experiment with radishes, now’s the time!
Watermelon radish is an easy one to love.
Now that you’ve added watermelon radish to your grocery list, it’s time for your Trick:
Watermelon radishes may be cooked and mashed like turnips, but when you do that, you lose their gorgeous color. Slice them onto salads or pickle them instead!
Watermelon radishes are generally harvested in the fall, but you can find them at most well-stocked grocery stores year-round.
And your Recipe:
Watercress and Radish Salad
- 1/3 cup low fat sour cream
- 3 tablespoons white wine vinegar
- 1 1/2 tablespoons prepared horseradish
- Sea salt and freshly ground black pepper to taste
- 6 cups watercress
- 3 watermelon radishes sliced
- In a small bowl, whisk together sour cream, white wine vinegar, horseradish and salt and pepper.
- Divide 6 cups of watercress and radishes evenly among dinner plates; drizzle with dressing.
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