I have to admit, when my eye fell on the splash of bright red at the farm market, I was immediately drawn to it. These dull, gray Chicago skies were starting to get to me, last weekend, so I was immediately happy to see some true color shouting out amidst all the dirty (but delicious) root vegetables. My curiosity about this fresh-looking upstart drew me right to it and the farmer proudly introduced me to his watermelon radishes.
Eating a Watermelon Radish
Even from the outside, watermelon radishes look a bit like very small watermelons, with a greenish tinge to their skin, which seems a bit thicker than a regular radish’s, and a size that looks a bit bigger than your standard grocery store radish.
Inside, these babies pop with color. They look enticing. They taste milder than a regular radish — not so much bite to them, and perhaps its just the suggestion of watermelon that makes you think so, but the texture seems a bit looser and you really want to imagine watermelon when they first hit your tongue.
Watermelon Radish Salad
What else? I made a quick, simple salad to enjoy these radishes for the first time. I sliced them then and thick to see which gave a better experience — my vote is for thick in the future — and tossed them with some red-leaf lettuce, carrots, olive oil and a bit of red wine vinegar.