Watermelon radish is an heirloom daikon-type radish, a Chinese variety sometimes called Roseheart or Red Meat, celebrated for its dramatic interior color. The roots are round, roughly the size of a baseball, with a dull pale-green and white exterior that conceals a vivid magenta-pink center resembling a slice of watermelon. Grown primarily as a fall and winter storage radish, it develops the sweetest flavor and most intense color when matured in cool autumn weather. Chefs prize it for its stunning appearance in salads, pickles, and garnishes. Unlike spring radishes, it needs a longer growing period and more room, rewarding patient gardeners with a large, mild, and visually spectacular root.
Flavor Profile
Mildly sweet and nutty with a mild peppery finish, becoming sweeter and less pungent when grown into cool fall weather.
Visual Characteristics
Large round roots with pale green and white skin and a striking bright magenta-pink interior flesh.
Growing Tips
Sow in mid to late summer for a fall harvest, giving plants space and time to develop full size and color.
Where to Buy
Sourcing information coming soon. Check local nurseries and seed banks for availability.