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Eat This Word: Watermelon Radish

JBF Editors

November 07, 2016


WHAT? A radish by any other name. Also known as Rose Heart, Beauty Heart, Shinrimei, Misato, Asian Red Meat, or Xin Li Mei, this mild, slightly sweet radish is deceptive. The root’s dull greenish-white exterior belies its vibrant interior—at its heart, this baby boasts bright magenta flesh. When you slice into the greenish outer rind to reveal the pink center, it’s clear how this blushing bulb got its Western name, watermelon radish. But don’t let the name and size (they can grow to be the size of a grapefruit) scare you—this is no genetically engineered melon-radish hybrid, it’s an heirloom variety of daikon radish. During watermelon radish season (from spring into summer), you’ll find them adding color and crunch to salads and sandwiches.

WHERE? Wild About Game at the Beard House 

WHEN? Monday, November 07, 2016

HOW? Smoked Bison Tongue with King Trumpet Mushrooms, Swiss Chard, Bison Bone Marrow, Watermelon Radishes, and Citrus Gastrique