Watermelon Radish

July 19, 2014

20140719-064727.jpg It is always a bit of a thrill to try a new food for the first time. My book signing the other afternoon at Met Market was my first time to have a Watermelon radish. Also known as Rooseheart or Red Meat, it is an heirloom Chinese Daikon radish. They were so kind and were serving things I wrote about in the book. Radish with butter and a bit of sea salt was on the menu, along with a few other tasty bits. But I was so taken with the Watermelon radish I had to buy one and take it home so we could share it with guests. Last evening our Friday night pizza & martini dinner would be the time. The radish is the size of a tennis ball with a thick white skin. You cut that away to reveal a pinky reddish center. It is a bit softer than a standard radish. The taste is sublime. To add to the sensation, I spread a healthy dollop of soft French butter to the top, then added a sprinkling of Fleur de Sel salt. A perfect bite sized packed with a myriad of flavor sensations. Just a simple thing to serve with drinks. If you see one of these on your grocery shopping excursions, give it a try. Really enjoyable.

Happy Summer Saturday to you all! I am excited for my walk around the Market this morning before I open the shop to see all the bounty the season has been producing–will share that with you tomorrow.