Watermelon radish Calories

It is called a watermelon radish because its pink flesh and pale outer ring can resemble a slice of watermelon. The name describes its appearance, not a watermelon-like flavor.

Watermelon radish can have a peppery bite, but it is often milder and sweeter than small red radishes. The flavor varies between individual roots, and thin slicing can make its sharpness less pronounced.

Trim the ends, then slice the watermelon radish crosswise into thin rounds to reveal its pink-and-white rings. For wedges, cut it in half first and then slice each half; a sharp knife helps keep the edges neat.

Yes, watermelon radish is delicious raw in salads. Slice it thinly or shave it into ribbons, then pair it with leafy greens, citrus, or a tangy dressing to complement its mild peppery flavor.

Watermelon radish is a type of daikon radish, rather than a completely separate vegetable. Its distinctive pink flesh sets it apart from the more familiar white-fleshed daikon varieties.

No, peeling a watermelon radish is optional. Scrub it well under running water and eat the skin if it is clean and in good condition; peel it if the texture or taste bothers you.

Whole watermelon radishes keep best in the refrigerator’s crisper drawer, unwashed and loosely wrapped to limit moisture loss. Remove attached leaves first, since they draw moisture from the root, and discard any radish that turns soft or spoiled.

Yes, watermelon radish can be roasted, though cooking softens its crisp texture and may mute its bright color. Cut it into similar-sized pieces, toss with oil and seasoning, and roast until tender.

Yes, watermelon radish works well in quick pickles and fermented pickles. Thin slices absorb brine readily, and their pink pigment may tint the liquid; use a clean jar and a tested pickling method.