Courtesy of Capay Valley Farm Shop
Watermelon radishes (aka Rooseheart, red daikon, or red meat radishes) are perfect just as they are, not to mention gorgeous! This variety is an heirloom Chinese daikon. Its Chinese name, Xin Li Mei, loosely translates to “in one’s heart it is beautiful.”
These radishes have a nice crisp texture and a clean taste with occasional spice. Here are a few simple ways to prepare watermelon radishes:
- As an addition to a lunch or cheese plate, simply peel the watermelon radish then slice it into thin half moons.
- For a salad, peel the radish and grate it thinly.
- For extra pizzazz, quarter and thinly slice the radish. In a glass jar with a lid, mix 1 cup vinegar, 1 tablespoon sugar, and 2 teaspoons salt. Add the radish and allow to stand, refrigerated for 2 or more hours. Eat plain, enjoy with salads, or serve with appetizers. Radishes will keep for 5–7 days this way.