A few years ago, farmer and friend Tallahassee May introduced me to this vibrant root vegetable, the Watermelon Radish. An apt name, I thought, for this member of the daikon family. It grows rather large–its size and heft ranging from golf ball to soft ball. A slice through the outer mottled green peel reveals a shock of magenta ringed in white.
I later learned that this heirloom is a native of China, and the Chinese have given it a better name: Xin Li Mei, which means Beautiful Inside.
Sometimes our challenges in the kitchen mirror those in the world: how to uncover that inner beauty so often hidden?
Unlike other radishes—such as cherry bombs, white icicles and French Breakfasts, which have a bright snap and crunch—the slower-growing watermelon radish can be a bit on the tough side.
I discovered this the first time I made a snack with them. Prepared in the French manner, it was a simple tartine: salted radish slice over soft butter on toasted bread. The big brilliant coins curled up on the open face sandwich, their earthy taste buffeted by leathery texture.
This time, I thought that the radishes might benefit from some “down time,” relaxing in a light vinaigrette before I’d place them on the rounds of bread.
I used avocado oil–clear, clean, slightly nutty in taste–to cloak them, (although a favored olive oil would work well too.) followed by a generous frill of grapefruit zest, a squeeze of the tart juice for acidic counterbalance, and scatter of coarse sea salt.
I covered the gleaming coins in plastic wrap. An afterthought (after I’d set aside the camera too), I placed a tea kettle, as a weight, on top, and left them alone for about an hour at room temperature.
Meanwhile I sliced a crusty baguette, slathering each piece with creamy chevre.
Then, lifted the kettle and peeled back the plastic.
Time in the marinade, under the kettle’s weight infused a delightful citrus essence into the radish slices. Salting tenderized. Avocado oil made them glossy.
One by one, I placed the watermelon jewels onto the smeared bread rounds. Then took a bite.
Hmmm. Beautiful, inside and out.
MACERATED WATERMELON RADISH-CHEVRE CROSTINI
1 pound watermelon radishes
coarse sea salt
4 tablespoons avocado oil
zest from one grapefruit
1-2 tablespoons grapefruit juice
12 ounces chevre, softened
1 crusty baguette, sliced 1/4 inch thick, toasted if desired
small bundle fresh chives, optional for garnish
Wash, peel and slice the watermelon radishes into thin rounds. Arrange the rounds on a plate or platter and sprinkle coarse sea salt over them. Drizzle avocado oil over the radishes, followed by sprinkles of grapefruit zest. Squeeze some grapefruit juice over the radishes too.
(Eat the grapefruit–or keep to slice on a salad!)
Cover with plastic wrap. Place a weight (like a tea kettle!) on top and allow the liquids to macerate the radishes, for about an hour.
Spread the softened chevre over the baguette slices. Uncover the platter of radishes, and place a macerated round on top of each slice. Garnish with chives.
Makes 3-4 dozen.