Wa­ter­melon radish

The Australian Women's Weekly - - Test Kitchen -

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.

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