Watermelon radishes are edible root crops attached to thin stems and wavy green leaves. Their exteriors are creamy white with pale green shoulders with a rosy color inside resembling the color of a watermelon!
Watermelon radishes are edible all the way through– from skin to core. Scrub well before eating. Greens can be used in soups, stir-fries or with eggs. Use the radishes raw in salads, sliced thinly as an appetizers, or for garnish. They are excellent pickled in vinegar and salt.
Farmers that grow Watermelon Radishes
- Kahumana Organic Farms
- Ho Farms