You likely saw these once during the year, but if not, here they come. It’s the season for root vegetables, and one of the most interesting ones is the watermelon radish. The outside is white to light green, but cut them open and the inside is pink-usually bright fuchsia These radishes are milder and sweeter than typical radishes. They are larger, too. They are an heirloom variety that came from China and is a variety of the daikon.
So, how to prepare them. Radishes can be roasted, shredded and added to soup, pickled, and I have heard they are good mashed. Like many veggies that are brightly colored, if you cook them, they are likely to lose their lovely color.