Watermelon Radish

At first glance, you may be asking yourself why is this root vegetable called a watermelon radish? It is not until the radish is cut open that the sweet surprise is discovered! The skin of the radish gradates from a creamy white color to a pale green. Once cut open, the flesh is bright magenta and pink. It is white closest to the flesh. The radish is crisp and firm when eaten raw, but can also be cooked. Interestingly, the entire plant is edible. Add the deliciously colorful watermelon radish to salads, roast, sauté, or even pickle them to spice up any meal! The flavor is milder and sweeter than the average radish and it ranges in size from a golf ball to a softball. Watermelon radishes are available year round, however, their peak seasons are in the spring and late fall. This heirloom Chinese Daikon radish is in the same family as arugula, broccoli, and turnips. Watermelon radishes are rich in antioxidants, vitamins, and minerals and have many health benefits!

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  • Nutrition Info
  • Serving Size: 1 cup
  • Amount per serving
  • Calories: 18
  • Calories from fat: 1
  • Fat: .1g
  • Cholesterol: 0mg
  • Sodium: 45.2mg
  • Total Carbs: 4g
    • Fiber: 1.9g
    • Sugars: 2.2g
  • Protein: .8g
  • Vitamin A: 0%
  • Vitamin C: 29%
  • Calcium: 3%
  • Iron: 2%


Handling & Storage


Available year round.

Also Known As

  • Shimrimei
  • Rooseheart
  • Red Meat

Store in plastic bag or container in the refrigerator to keep fresh for several weeks.

  • Daikon Radish
  • Black Radish
  • Easter Egg Radish


No recipes are currently available for this item.