Watermelon Radish

Watermelon radish (also called red meat radish) is an heirloom variety of daikon radish, which is most known for its wildly beautiful pink center and pale green outer skin. Despite its name, it’s not related to watermelon at all. It’s a root vegetable in the Brassica family (right alongside kale, broccoli, and regular radishes) and grows best in cool weather.

On the outside, it looks unassuming. But cut it open, and you get that signature bright magenta core with a crisp, juicy texture. Flavor-wise, it’s milder than a standard radish: slightly sweet, mildly peppery, and very crispy. That combo makes it an easy ingredient to use anywhere you want color and crunch.

How to Use Watermelon Radish

Watermelon radish is so easy to use, as it works in both raw and cooked dishes. Try it:

• In crudités: Slice into wedges or rounds to enjoy with hummus, dips, or a snack board.

• In salads: Thinly slice, shave, or peel into ribbons for crunch and color.

• Pickled: Quick-pickle slices or matchsticks and use them in grain bowls, rice paper rolls, tacos, or sandwiches.

• Roasted: Cube and roast until tender for a sweet, mellow side dish.

• As a garnish: Use thin slices to top avocado toast, noodle bowls, or soups.

Watermelon Radish Health Benefits

Like other Brassicas, watermelon radishes are nutrient-rich. They’re a great source of:

• Vitamin C, which supports immune health

• Fiber, for digestion and overall gut health

• Antioxidants, especially betalains (which give the radish its color)

• Potassium, which helps regulate blood pressure

Low in calories and high in hydration, they make a nutrient-dense addition to meals.

Fun Fact

Watermelon radishes get brighter when the weather gets colder. They develop their most vibrant pink color when grown in cooler temperatures, a natural payoff for being a cold-loving crop.

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