Daikon & Watermelon Radish Recipes

Daikon and Watermelon (winter) radishes can be enjoyed both raw and cooked. Slice them thin for salads and sandwiches, or cook them to mellow their peppery bite and bring out a natural sweetness. Try roasting wedges in the oven, sautéing slices in butter or olive oil, tossing them into stir-fries, or simmering them in soups and stews where they absorb rich flavors and become tender.

In season: Fall

Keep it fresh: Store your Daikon and Watermelon radishes in the refrigerator in its bag or another sealed container to help retain moisture and keep it crisp.

Store for winter: Chop into your preferred shape—strips, rings, or cubes all work well—then pack tightly into freezer bags or containers, removing as much air as possible. When thawed, they’ll be ready to cook with.