Watermelon Radish Recipe: 4 Ways to Enjoy Watermelon Radish

Originating in China, watermelon radishes are an heirloom variety of the daikon radish. Despite its name, a watermelon radish does not taste like a watermelon but instead shares the same intensely pink interior, which sometimes borders on magenta. You might also see this type of Chinese daikon radish referred to as a red meat radish if the interior is particularly red. In Chinese, they are called shinri-mei, which means “beauty in the heart.”

Watermelon radishes belong to the genus Raphanus in the Brassicaceae family, to which the mustard plant (Brassica) also belongs. The flavor profile of watermelon radishes is therefore fresh and slightly peppery, akin to that of arugula or turnips. Similar in taste to other root vegetables, watermelon radishes pair nicely with crisp veggies like jicama, fennel, parsnips, and daikon radishes. Watermelon radishes can range in size from that of a golf ball to a softball, and their flavor changes as they grow.

A staple at farmers markets and grocery stores, watermelon radishes can be prepared whole, sliced, diced, cooked, or not cooked. They’re available year-round and versatile enough for appetizers, side dishes, or main dishes.

Watermelon radishes have a relatively neutral flavor that borders on being similar to black pepper, so you can use the ingredient in myriad ways. Here are a few dishes that incorporate watermelon radishes.

1. 1. Crunchy watermelon radish slaw: Radishes add a satisfying crunch to slaw. You can make the slaw from radishes alone, or you can toss them in cabbage, red onion, and cilantro plus a red bell pepper for sweetness. Dress the slaw with a creamy, mustard-based dressing to bring out the peppery notes in the radish.
2. 2. Pickled watermelon radishes: Watermelon radishes soak up pickled flavorings like a sponge. Cut your watermelon into thin slices, preferably using a mandoline, and pickle them in a liquid of red wine vinegar, sugar, spices, and water. Pickling radish slices makes them good garnishes for tacos, chicken, or fish.
3. 3. Roasted watermelon radishes: You can roast watermelon radishes whole, sliced, or diced into cubes. Drizzle olive oil over them, sprinkle them with kosher salt and pepper, and roast them at 350–400 degrees Fahrenheit for crispy, intensely flavored radishes.
4. 4. Watermelon radish salad: The texture, flavor, and color of fresh watermelon radishes make them delicious and beautiful additions to salads. Pair them with other vegetables, greens, and a crumbly cheese (like goat cheese or feta), and toss everything with a simple vinaigrette for a refreshing first course or main course.