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Cooking with Watermelon Radish

The watermelon radish, a variety of daikon radish, is a type of root vegetable known for its vibrant green top and white flesh, which has a sweet and crunchy texture when raw. When cooked, the flavor mellows out and becomes slightly sweet and earthy, making it a versatile ingredient to incorporate into various dishes.

Pickling and Preparing​

While watermelon radish can be enjoyed raw in salads or as a crudité for dips, its unique flavor profile shines when pickled or roasted. The process of cooking watermelon radish enhances its natural sweetness and depth of flavor, making it a great accompaniment to various dishes.

Pickling Watermelon Radish​

To pickle watermelon radish, start by thinly slicing the root into rounds or half-moons. Place the slices in a clean glass jar or container that can be sealed. In a separate bowl, combine equal parts of vinegar and sugar with some salt for seasoning. Add to this mixture a pinch of red pepper flakes if desired for an extra kick. Pour the pickling liquid over the watermelon radish, making sure all slices are covered. Seal the jar or container tightly and refrigerate for at least 30 minutes before serving.

Roasting Watermelon Radish​

For a roasted version, peel the watermelon radish and cut it into bite-sized cubes. Toss with olive oil, salt, and any other desired spices. Spread the mixture evenly across a baking sheet lined with parchment paper to roast in a preheated oven at 400°F (200°C) for about 20-25 minutes or until tender when pierced with a fork. Serve as is or mix into salads.

Using Watermelon Radish in Dishes​

The roasted watermelon radish pairs exceptionally well in Asian-inspired dishes, adding depth and sweetness to stir-fries, noodle dishes, and braises. It can also be used as a topping for rice bowls, tacos, or even pizza. In addition to its use in various savory dishes, the pickled version makes an excellent side dish or accompaniment to grilled meats.

Tips and Variations​

  • Color Variation: Watermelon radish gets its name from its exterior appearance resembling watermelon rind. For a pop of color in your dishes, incorporate the greens into salads as you would with regular radishes.

  • Using the Greens: While often discarded, the green top of the watermelon radish can be used much like scallions or spring onions. Add them to salads for a bit of crunch and fresh flavor.

Incorporating watermelon radish into your cooking repertoire adds variety and freshness to your meals. Its versatility allows it to be enjoyed in both raw and cooked forms, making it an ideal ingredient for any meal planning situation.