Vegucation: Watermelon Radishes

This variety of radish might make you long for a fresh summer watermelon, but I promise watermelon radishes are just as tasty!

About Watermelon Radishes

This variety of radish was originally cultivated in China. The Chinese have long believed in its healing powers because the radish has high amounts of vitamins, minerals, and antioxidants. Watermelon radishes are usually much larger than traditional radishes and can even weigh of to one pound. They also can have a much sweeter flavor than other radishes.

Why are they beneficial?

Mostly vitamins A and C are found in these radishes, but there are smaller amounts of some B vitamins, too, like niacin. Vitamin C is a common antioxidant that protects our immune systems. Watermelon radishes also contain minerals like potassium, calcium, and magnesium. These minerals are essential for building strong muscles, bones, skin, and hair.

When are they in season?

In Tennessee, you can usually find local watermelon radishes year-round, but peak seasons are spring and late fall.

How long will they keep?

Cut off the radish greens and store separate from the root. The greens are edible! Unwashed radishes will keep for at least a week in a bag in the refrigerator.

How do I eat watermelon radishes?

  • The simplest way to eat radishes is fresh. Slice them super thin and put them on a salad for lunch or cover in oil and vinegar for a snack.
  • You can also roast radishes in the oven. Slice them and half them lengthwise and coat in olive oil. Season with spices and herbs of your choosing. Put the radishes in the oven at 425 degrees for about 10 minutes. The outside should be crispy.
  • Radishes are also good for breakfast! Make a skillet hash with roasted potatoes, avocado, and a fried egg. Garnish with thinly sliced radishes and ¬†cilantro. Add hot sauce if you prefer.

Now that you have the scoop on watermelon radishes, look forward to seeing them in your Weekly Fig boxes!


Weekly Fig is a private membership for local sustainable foods.

Meet the Author


Rachel Howard

Rachel is studying to become a registered dietician at UTC. She believes eating real food is the key to a healthy lifestyle, and loves to teach others about nutrition. Rachel enjoys planning healthy and tasty meals and experimenting in the kitchen with new recipes. She likes the challenge of trying to make classic family recipes healthier or learning new cooking techniques.