Watermelon Radish and Boursin Cheese Tartines - Healthy Recipe Ecstasy (2024)

FAQs

Are watermelon radishes healthy? ›

Consuming watermelon radish is a great way to boost your intake of vitamins and minerals, as it is rich in phosphorus, potassium, magnesium, calcium, vitamin A and vitamin C. This colourful vegetable is also a good source of phytochemicals and antioxidants. Another bonus? One cup contains just 16 calories.

When buying a watermelon radish, choose one that feels firm and heavy for its size and is free of any major bruises. They can be stored in the crisper drawer of your refrigerator for a couple weeks.

There's no need to peel it. In fact, you'll want to keep the skin on for that pink-and-green watermelon look! How you cut the watermelon radish will depend on how you plan to use it. If you want to pickle it or add it to a salad or bowl, thinly slice it on a mandoline or cut it into fine matchsticks.

Bigger than the typical radish, watermelon radishes can range in size from the size of a golf ball to even a soft ball. If the leafy greens are still attached, they should look fresh, firm and vibrant. If they are, that's a sure sign the radishes were recently harvested.

Why should you consume radish? It is a perfect remedy for jaundice as it helps in detoxification of the wastes and toxins. It also removes excess of bilirubin from the blood. Vitamin C helps in the prevention of osteoarthritis.

Since the leaves appear to help lower blood pressure, eating too many of them might make your blood pressure too low if it is currently normal. While it's unclear what constitutes "too many," it's safest to stick to one serving of radishes per day, which the USDA considers a half-cup.

Store watermelon between 50-59°F, however 55°F is the ideal temperature. If watermelon are received refrigerated do not break the cold chain and store them in refrigeration. Watermelon will keep for 7-10 days at room temperature. After two days at 32°F, watermelons develop an off-flavor, become pitted and lose color.

A watermelon radish is an exotic vegetable that will give a sweet, peppery flavor in salads, garnishes or pickling. They are also tasty roasted or sautéed with parsnips, carrots or other root vegetables. The watermelon radish plant is an heirloom variety from the Daikon radish — a member of the mustard family.

Why are my radishes spicy? There are a few reasons why radishes become overly pungent and spicy. Hot weather, insufficient water, and letting it grow past the peak stage are the main culprits. Unlike carrots, the longer they are in the ground, the spicer they will become.

Watermelon radishes are larger than regular radishes and can range from the size of a golfball to that of a softball. They're firm and crisp with a mild taste that's a blend of slightly peppery and slightly sweet.

Why can't you eat watermelon rind? ›

The rind is decidedly tougher and less juicy than the fruit it protects, but contrary to what many people think, it is perfectly edible. However, simply chewing on the rind of the watermelon may not be the tastiest or most efficient way to enjoy this part of the fruit.

Although named "French breakfast," the French do not eat radishes as part of their first meal of the day. They do eat them as a snack, sometimes dipped in salt, sometimes lightly buttered and then dipped in salt, and sometimes sliced and served on a toasted, buttered baguette along with a sprinkling of salt.

This root vegetable is scientifically known as Raphanus sativus 'Watermelon' and belongs to the same family as Turnips and Radishes that are native to Asia.

Watermelon radishes contain a compound, called isothiocyanate, which is a natural pest repellent. This means that the radish naturally helps keep away weeds and pests! The watermelon radish has a Chinese name, Xin Li Mei, which means 'in one's heart beautiful'.

Plant them from early to late spring. They can be planted anew every two weeks for a continuous harvest. Radishes thrive in well-drained, fertile, deep, sandy soil rich in organic matter.

Daikon Long White

Daikon radishes are rich in fiber, vitamin C, and folate. They are also excellent sources of antioxidant compounds like quercetin and ferulic acid, both of which may possess powerful cancer-fighting, anti-inflammatory properties ( 1 , 2 , 3 , 4 ).

They're also very low in calories and carbs. A cup of sliced watermelon radishes has only about 20 calories, less than 5 g of carbs, and 2 g of fiber. And they're packed with vitamin C.