Watermelon radishes, also known as Rooseheart or Red Meat, are an heirloom Chinese Daikon. They are a member of the Brassica family along with broccoli and turnips. Their creamy white flesh is streaked with magenta pink inside, hence the watermelon reference!
They look an absolute picture, but what on earth do you do with them? Here are a couple of really simple surefire ways to reap rewards from your ravishing radishes!
Picnic paradise: Homemade watermelon pickle and coleslaw, Long Clawson Dairy’s Thomas Hoe Stevenson Red Leicester and a loaf of Tortano Crown from The Flour Station
Quick Watermelon Radish Pickle
Ingredients:
1 stick of celery
1 carrot
1 watermelon radish
For the Liquor:
1 tsp coriander seeds
2 tsp salt
1 tsp sugar
4 tbsp red wine vinegar
4 tbsp water
Method: Thinly slice veg. Bring pickling liquor to the boil, add veg and take off heat. Pop in sterilised jars & chill for at least 15 minutes. Serve with cheese & cold meat.
Watermelon coleslaw
Ingredients:
3 Watermelon radishes
½ a red cabbage
2 sticks of celery
1 red onion
a bunch of parsley
For the mayo:
2 egg yolks
2 tsp horseradish/mustard
500ml oil (olive, rapeseed or sunflower)
2 tbsp white wine vinegar
Method: Slice veg to the thickness of your liking (we like everything super thin, sliced with a mandolin with the exception of the cabbage which we like to keep chunky.)
Whisk the egg yolks and add the mustard or horseradish. Trickle oil into bowl whilst whisking, slowly at first for 5 minutes. Once all the oil has been whisked in, add the vinegar, season & whisk again (you can store the mayo in a sterilised jar for up to 1 week.) Mix together your sliced veggies with the homemade mayo and serve!
Thinly sliced raw watermelon radishes with homemade coleslaw,
Long Clawson Dairy’s Thomas Hoe Stevenson Red Leicester and a loaf of Tortano Crown from The Flour Station
