Gregory James Pettit from KwaZulu-Natal, South Africa.
I first tried Watermelon Radish in late spring and they all bolted (from the heat of Southern Africa?). I tried them again in early autumn (Fall) and they kept growing throughout our winter where the nights were 4C. We are now 3 weeks from spring and my first successful crop is looking like a dream. I have a few thousand beautiful round radish. The size is about 2,5" to 3" in diameter. I took some to the local produce market, gave out some slices as samples and my stock was sold in record time. What is interesting is that the inner red only develops on mature "bulbs". The young bulbs or fruit are white inside. The taste is wonderful, the texture is nice and crunchy and to be honest, this is the best I have ever tasted. I am not certain if they should be cooked but mine sell as a unique garnish for healthy salads and / or simply as something to munch on (skin and all).
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