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!