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Watermelon radish is kind of famous right now. People love that it’s a radish and a root vegetable, derived from the heirloom Chinese Daikon radish. Its sisters include: arugula, broccoli, and turnips, but none of those veggie-siblings even remotely resemble the watermelon radish. In fact, even a traditional radish doesn’t resemble the watermelon radish.
Despite its name, the watermelon radish doesn’t taste like watermelon. It simply gets its name from its physical appearance. Its also known as a likeness to the pink-and-green watermelon we all know and love. It has a slight kick — if you aren’t into spicy foods, it might not be for you. But, you can easily avoid the spicy part by composting the outside and eating the center, where it’s sweetest.
As previously mentioned, watermelon radishes are root vegetables. Its leaves are high in vitamins, while their flesh is a good source of calcium, according to Organic Authority. Radishes also contain trace amounts of riboflavin, niacin, vitamin B-6, vitamin K, magnesium, zinc, phosphorous, copper, manganese, and sodium, according to Healthline. Radishes are also proven to lower blood pressure, fight cancer, and reduce stress, with potential links to gastrointestinal benefits. by preventing gastric ulcers and inflammation.
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