Name: Watermelon radish (Raphanus sativus var. longipinnatus), also called red meat radish, rose heart radish or Beijing red radish — a large, round, pale green-white radish whose flesh is bright pink to magenta, like the inside of a watermelon.
Description
Watermelon radish is a heirloom type of Chinese daikon, grown in China for centuries, where it is known as xin li mei, meaning “heart beautiful,” and has become popular in Western restaurants and farmers' markets in recent decades. The striking contrast between its dull outside and vivid inside is the reason it is prized.
It is milder, sweeter and less peppery than small red radishes, with a crisp, juicy texture and a slight sweetness, particularly when grown in cold weather. It is mostly eaten raw, thinly sliced, to show off its colour.
Main nutrition value
Watermelon radish provides vitamin C, potassium and fibre, along with anthocyanin pigments in the pink flesh, and is very low in calories.
How best to be consumed
Watermelon radish is best sliced thinly and eaten raw.
- Slice into thin rounds with a mandoline for salads, tacos, toast and platters.
- Cut into wedges and serve with dips, or pickle quickly in vinegar, which makes the pink colour even brighter.
- Roast or sauté to mellow it, though the colour fades.
- Shave over salads with citrus, herbs and avocado.
- Scrub rather than peel, and store in the fridge.
Overconsumption could cause…
Watermelon radish is safe in food amounts.
- Bloating and gas, since cruciferous roots contain fermentable carbohydrates.
- Possible effects on thyroid function in people with an underactive thyroid or iodine deficiency if very large amounts are eaten raw, since brassicas contain goitrogens; normal cooked servings are fine.
- Stomach irritation from large amounts of raw radish in some people.
- A woody, hot texture in overgrown roots.
Wikipedia — Radish, used for origin, naming and history: https://en.wikipedia.org/wiki/Radish
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