This 'grammable veggie is available year-round, but colorful, beautiful spring is the perfect time to celebrate it.

Quick-Pickled Watermelon Radishes
Photography by Christopher Testani
| Credit: Photography by Christopher Testani


These beauties are greenish white on the outside and pink to red on the inside. Although watermelon radishes have been on the food scene for a while, they can still be a little tough to find. Look for them at Asian or specialty markets. You'll notice that they vary in size (from that of a golf ball to a softball), but this doesn't affect the flavor or texture.


Wrapped in a plastic bag and stashed in the crisper, watermelon radishes will keep for a week or two. Wash them just before eating.


Give watermelon radishes a good scrub, then slice thinly with a knife or a mandoline, which is the best way to get paper-thin slices. Toss with salads; layer on bread slathered with salted butter for an awesome sandwich; or pile on a cheese board or a crudités platter. Requisite last step: Post a pic!