Tovita Nutrition’s Guide to the Watermelon Radish

Today we have Molly Rieger and Leah Silberman, the registered dietitians and co-founders of Tovita Nutrition, a virtual nutrition counseling and concierge service based in NYC, here to tell us about one of their favorite vegetables offered currently on OurHarvest: the watermelon radish.

We love the watermelon radish because while they may not look like much from the outside, once you slice one open you will be pleasantly surprised to find its bright pink color. Not only are these great for you, but they add the burst of color and crunch that every salad needs. Some fun facts about watermelon radishes:

• Part of the cruciferous vegetable family, radishes contain the antioxidant sulforaphane which has been shown to help inhibit cancer cell growth
• Watermelon radishes are sweeter than other radishes, and cooking or roasting them enhances that sweeter flavor. However, many would argue that radishes are best served raw to really appreciate their crunch!
• Watermelon radishes were originally grown in China, where they were believed to have great healing properties
• It’s said the Greek physician Androcydes ordered his patients to eat radish to avoid getting intoxicated, which makes sense given they stimulate the function of our livers and digestion.
• 1 cup of watermelon radishes is only about 16 calories due to its extremely high water content (89%).
• Radishes are a good source of calcium and vitamin C

Now the fun part - how to use this beautiful vegetable!

Pink Lady Salad:

Ingredients: (serves 2)

• 3 watermelon radishes
• Sea salt to taste
• 2 blood oranges
• 1 grapefruit
• ½ cup walnuts, toasted
• 1 cup goat cheese
• 2 tablespoons white balsamic vinegar
• 1 tablespoon olive oil to drizzle
• Fresh mint leaves to garnish

Instructions:

1. Cut off one end of the radish. Slice very thinly into rounds using knife or mandolin. Season with salt and place on a plate
2. Peel oranges or grapefruit and cut in half. Squeeze the juice of one half over the radishes. Cut the remaining fruit into neat slices and mix in with radishes.
3. Toast the walnuts (can toast in toaster, with olive oil in sauté pan, or in the oven). Scatter walnuts and crumbled goat cheese over the radishes and oranges.
4. Drizzle with olive oil and white balsamic vinegar
5. Garnish with fresh mint (can also use chives or basil) and serve!