General Information
This large round root vegetable is related to the turnip and horseradish family, with a crisp texture and a mild to sweet peppery flavor. Unlike many other radishes, the intensity of this radish decreases as the radish matures. Generally, the flesh of this radish is hotter toward the outside and sweeter toward the center. The Watermelon Radish when sliced looks just like a watermelon with a green rind and rosy interior. The color intensifies with a splash of vinegar. The Watermelon radish grows to approximately three inches in diameter, displaying a white outer skin at the top with green shoulders and a pink base that covers a bright red to magenta inner flesh.
The Watermelon radish is considered to be a spring radish, but may be available throughout the year. This radish can be cooked like a turnip, creamed and served as a side dish, sauteed and braised to be served as a vegetable dish, or added to stir-fry dishes. The skin can be removed prior to preparing. It can also be served raw to be used as hors d’oeuvres, as a complement to salads and sandwiches or diced for use in soups and stews. The color of the inner flesh makes it an attractive sliced radish for an appetizer tray or for sandwiches. The watermelon radish is an heirloom variety of the Daikon.
History
Icicle type radishes are believed to have first been grown in physic gardens in the 1600’s where they were studied for their medicinal applications. Like many varieties of radish the Icicle radish grows quickly and is typically mature twenty-seven days after planting from seed. Icicle radishes are easy to grow and because of their slender size are a popular variety for small gardens.
