Watermelon Radish & Goat Cheese Salad | Alexandra’s Kitchen (2024)

FAQs

Do watermelon radishes need to be peeled? ›

There's no need to peel it. In fact, you'll want to keep the skin on for that pink-and-green watermelon look! How you cut the watermelon radish will depend on how you plan to use it. If you want to pickle it or add it to a salad or bowl, thinly slice it on a mandoline or cut it into fine matchsticks.

The watermelon radish is highly versatile and can be enjoyed raw, cooked, or even pickled. You can eat the skin, but be sure to thoroughly wash away any dirt or soil beforehand. When buying a watermelon radish, choose one that feels firm and heavy for its size and is free of any major bruises.

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 colourful vegetable is also a good source of phytochemicals and antioxidants. Another bonus? One cup contains just 16 calories.

Daikon and watermelon are two of the more interesting varieties of radishes. Daikon radishes look like large white carrots but boast tart, spicy flesh. Watermelon radishes are actually a heirloom daikon radish variety; these radishes look like green globular roots with bright magenta flesh and a mild, peppery flavor.

As with many roots, watermelon radishes should feel heavy for their size, and their skin should feel firm and taut. Avoid watermelon radishes that feel spongy when gently squeezed. They should be stored in the fridge or a cool place, and unlike other radishes, winter radishes store well for at least a month.

We might think of radish greens as scraps, but in fact, they're just as delicious as radishes themselves. Find my favorite ways to cook them below! Don't toss those radish greens!

Radish is a good source of antioxidants, which includes vitamin C. Consuming radish juice, soup or broth can help in reducing the oxidative stress and damage caused by free radicals. It further helps in protecting liver cells and boosts liver cell regeneration.

The rind also contains vitamins C and A, potassium, magnesium, some antioxidants and minerals. The fibre in it improves digestion and controls the blood sugar and cholesterol levels. Besides citrulline, watermelon rind has chlorophyll, lycopene, flavonoid and phenolic components.

Radishes are most commonly seen as the small red bulbs with broad, green leaf tops. It is a root vegetable; but has a much more distinct peppery taste compared to turnips or beets. Radishes are related to mustard seeds. All parts of a radish—the bulbs, seeds, and leaf tops—are edible.

Watermelon radishes are root vegetables that are fast growing and capable of withstanding cold weather. That is why they're often some of the spring's first new crops. These aren't just any radishes though. Slice into one to reveal the bright watermelon-colored flesh that's mild with a peppery bite.

Why are my watermelon radishes so spicy? ›

3) Harsh, Unpleasantly Hot Flavour

The perfect radish should grow quickly and consistently, never being put under heat or water stress. If they grow too slowly because of poor conditions, they risk becoming unpalatably hot by the time they mature.

Use a mandolin or potato peeler to thinly slice the watermelon radish for the best results!

The Watermelon radish, given name Shinrimei, AKA Rooseheart and Red Meat, is an heirloom Chinese Daikon radish. It is a member of the Brassica (mustard) family along with arugula, broccoli and turnips.

But don't let the name and size (they can grow to be the size of a grapefruit) scare you—this is no genetically engineered melon-radish hybrid, it's an heirloom variety of daikon radish.

White radish is elongated, slightly sweet, juicier, and mild-flavored, whereas red radish is much smaller, round-shaped, and sharper in flavor. Another daikon variety, mu, is a Korean radish that's also white-colored, and resembles a potato in appearance.

When ready to harvest, most radishes will bulge through the ground. If left too long to harvest, radishes tend to become pithy or spongy in texture and may develop a harsh flavor. The Watermelon radish takes approximately 60 days to grow to maturity.

Radishes do not have to be peeled; just wash and cut off the tops and root ends. You can use them sliced, diced, shredded, or whole.