Beauty In The Heart – The Ravishing Chinese Radish

The cool days of Fall are joined by root vegetables.  And the symphony of Fall colors are accentuated by new introductions to my taste buds.  This past week I discovered the Chinese radish shinrimei, otherwise known as horseheart or watermelon radish.  This ball shaped heirloom variant of the daikon radish is white and green on the outside with a vibrant pink flesh.  It is crisp with a mild and sweet flavor as compared to other types of radish.

While shinrimei can be braised, cooked, or even mashed, I cannot bear to bleed away the striking color in a cooked dish.  I usually have shinrimei raw as a snack, as part of a salad, or even served with dip.

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