12 Best Watermelon Radish Recipes

These radishes have an edible round white root with wavy leaves. Like a basic radish, its flesh is tender-crisp. But its flavor is mild and only slightly peppery.

The greens are also peppery but can be bitter. Also taste test them before using them in recipes.

Because they store well you can find them almost all year-round. However, the primary harvesting comes in two seasons, spring and late fall.

These radishes should feel firm and heavy for their size. The skin should be crack and wrinkle-free. Avoid watermelon radishes that feel spongy when squeezed.

Watermelon radish can vary greatly in size, from smaller than a golf ball too much larger than a tennis ball.

Radishes should be stored in the fridge or a cool place. I find they can last 2-3 weeks without issue. Also, you don’t have to use the entire radish at once. A half-used radish will store for several days in a reusable container in the refrigerator.

You do not have to peel watermelon radishes. But, like all root vegetables, you should clean them thoroughly to remove any dirt before using them.

The root of the vegetable can be pickled, eaten raw in salads, sauteed or roasted. The greens can be tossed in salads or pureed into pestos.

Because of their bright color, they also make a beautiful topping or garnish for sandwiches, sushi, soups, and tacos.

Watermelon radishes are similar in ease to other radishes, which means pretty easy overall. However, because they are larger than the average breakfast radish they will take longer to mature (around 65 days). Note that warmer climates may cause the radishes to have a more bitter flavor.

Its official name in seed catalogs was originally Red Meat radish, some heirloom seed catalogs still call it this. Once it caught on as a popular farmer’s market item for marketing reasons vendors began to sell it under the name Beauty Heart or Watermelon radish.

Absolutely! Both the flesh and the greens are high in fiber and vitamin C.