The Watermelon radish is made up of an edible globular root attached to thin stems and wavy green leaves. Its exterior is creamy white in color with pale green shoulders, a sign of the chlorophyll it received from exposure to the sun. The Watermelon radish’s flesh is white closest to the exterior becoming bright circular striations of pink and magenta, hence the watermelon reference. Its flesh is tender-crisp, succulent, and firm. Its flavor is mild, only slightly peppery with almond-sweet notes.
The Watermelon radish, both the root and the greens, provide an excellent source of vitamin C, particularly when eaten raw.