Select watermelon radishes with firm, taut skin that feel heavy for their size. Refrigerate in a plastic bag in the crisper. The leaves wilt quickly but the bulbs will keep for a week – no peeling required. Simply trim and scrub radishes with a soft brush before using. For extra crispness, plunge into a bowl of iced water and stand for 15 minutes.
Ways to serve watermelon radish ...
• Thinly slice with a V-slicer or sharp knife and toss through coleslaw or your favourite salad.
• Serve halved with salted butter for a French-style snack.
• Pickle thinly sliced radish in a sugar and white wine vinegar mixture. Serve on a steak sandwich.