Radish Watermelon

Radish Watermelon Recipes

 

Availability: October-March

Storage tips: Store in the refrigerator in a plastic bag for up to 3 weeks.

How to eat: Winter radishes come in many kinds from black to green to pink to white. We grow a pinkish and greenish skinned round radish with a pleasing pink interior called Watermelon Radishes. These are great storage radishes that will last all winter in your refrigerator. I love them grated into winter salads with carrots, beets, cabbage, etc. Or slice them and have them raw with a dip as a winter snack with a kick! These are also great stir-fried with other veggies like onions and garlic, too. Can be interchanged with 'Daikon Radishes' so check out this recipe page for cooking ideas as well!

How to preserve:  Make kimchi!  See cabbage for a recipe.

  • 1 TBLS butter
  • 1/2 cup onion, minced
  • salt and pepper to taste
  • 1 pound watermelon radishes, trimmed, peeled and chopped into bite size chunks
  • 1/3 cup chicken broth, or more if needed
  • minced fresh herb (chives, parsley, etc.)

Melt butter in skillet, add onion and saute until softened, stirring to prevent browning.  Add radishes, broth, salt and pepper to taste.  Cover and simmer until radishes are tender.  Uncover and cook away the liquid until it has thickened slightly around the radishes.  Stir in fresh herb and check the seasoning.  Serve hot.

  • 2 cups watermelon radish, peeled and
  • cut into matchsticks
  • 1 large apple, cut into matchsticks
  • ½ cup red onion, thinly sliced
  • 2 avocados, chopped
  • ½ cup cilantro, minced
  • 1 cup feta cheese, crumbled
  • 1/3 cup chopped nuts or seeds, optional

Combine all above ingredients into large bowl. Toss with following dressing, whisked together:

  • ¼ cup olive oil
  • 2 TBLS lime juice
  • 1 TBLS vinegar (rice or cider)
  • 1 tsp ground cumin
  • Salt and pepper to taste