Watermelon Radish, Per 1/2 pound
Watermelon Radish, Per 1/2 pound
Watermelon radishes are a type of radish that is native to China. They are named for their bright pink flesh, which resembles the flesh of a watermelon. Watermelon radishes have a mild, slightly sweet flavor and are often used in salads, sushi, and other dishes. They are also a good source of vitamins and minerals, including vitamin C, potassium, and fiber.
Watermelon radishes have a mild, slightly sweet aroma that is often described as being "earthy" or "peppery." The aroma of watermelon radishes is due to the presence of various volatile compounds, including glucosinolates, isothiocyanates, and indoles. These compounds are also responsible for the bright pink color of watermelon radishes.
Watermelon radishes are a versatile vegetable that can be used in a variety of dishes. They are often used in salads, sushi, and other dishes. Watermelon radishes can also be pickled, roasted, or grated and used as a garnish. Watermelon radishes are a good source of vitamins and minerals, so they can also be eaten on their own as a healthy snack.
Watermelon radishes are a good source of antioxidants, which are compounds that can help protect the body from damage caused by free radicals. Free radicals are unstable molecules that can damage cells and contribute to the development of chronic diseases, such as heart disease, cancer, and Alzheimer's disease. Watermelon radishes are also a good source of vitamin C, which is an antioxidant that helps boost the immune system.
Here are some tips for using watermelon radishes:
- Watermelon radishes can be eaten raw, cooked, or pickled.
- Watermelon radishes can be added to salads, sushi, and other dishes.
- Watermelon radishes can be pickled, roasted, or grated and used as a garnish.
- Watermelon radishes are a good source of vitamins and minerals, so they can also be eaten on their own as a healthy snack.
Here are some additional recipes that use watermelon radishes:
- Watermelon Radish Salad
- 1 watermelon radish, peeled and thinly sliced
- 1 cucumber, peeled and thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- In a large bowl, combine watermelon radish, cucumber, red onion, and cilantro.
- In a small bowl, whisk together olive oil, lime juice, salt, and pepper.
- Pour dressing over salad and toss to coat.
- Serve immediately.
- Watermelon Radish Sushi
- 1 sheet nori (dried seaweed)
- 1/2 cup cooked sushi rice
- 1/4 cup cucumber, thinly sliced
- 1/4 cup watermelon radish, thinly sliced
- 1/4 cup avocado, thinly sliced
- 1 tablespoon sesame seeds
- 1 tablespoon soy sauce
- 1 tablespoon wasabi
- Place nori on a bamboo sushi mat.
- Spread rice over nori, leaving a 1-inch border at the top and bottom.
- Top with cucumber, watermelon radish, avocado, and sesame seeds.
- Roll up sushi tightly, using the bamboo mat to help.
- Cut sushi into 1-inch pieces and serve with soy sauce and wasabi.
- Watermelon Radish Soup
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 4 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chopped watermelon radish
- 1/2 cup chopped fresh parsley
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery and cook, stirring occasionally, until softened, about 5 minutes.
- Add diced tomatoes, chicken broth, salt, and pepper and bring to a boil.
- Reduce heat to low and simmer for 15 minutes.
- Stir in watermelon radish and parsley and cook until radish is tender, about 5 minutes more.
- Serve hot.