The watermelon radish – also called Rooseheart and Red Meat, as well as its given Chinese name Shinrimei – is a type of heirloom Chinese Daikon radish.
The spherical root is white and fleshy on the outside, and explodes with red and pink hues on the inside. About the size of a tennis ball, watermelon radishes are more mild than traditional radishes, can be served raw or cooked, and make outstanding additions to salads, soups, and entrees.
A medium-sized oriental radish of this type provides 60 calories and 5 grams dietary fiber.
For some great recipes utilizing this versatile and beautiful root vegetable, check out the Specialty Produce page on watermelon radishes.