watermelon radish, continued

A peeled watermelon radish sometimes gives a hint of the colour hiding inside (see yesterday’s post for photos). It’s nice eaten as is, simply sliced thin with a dash of sea salt. Sweet and crunchy and pink and a little salty with a nice radishy bite. I also enjoy eating them in a grated salad – mixing one watermelon radish with one carrot and dressing with a little drizzle of olive oil, salt and a grind of white pepper. Maybe a quick squeeze of lemon juice. Nice combo of flavors. Not to mention the psychedelic colours.

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