Add colourful radishes to your shopping list for February.
Really… radishes you say? Yes radishes! This ravishing-looking vegie has a satisfying crunch and makes an attractive addition to your salads and sandwiches. It has a strong, peppery taste and is super low in kilojoules (only 3kJ per radish) and a source of vitamin C.
There are many varieties of radish but they’re normally sold and categorised as summer or winter radishes. Summer radishes are the red or red/white-skinned varieties with a peppery flavour. The most common are round red radishes, otherwise known as Cherry Belles or Scarlet Globes. Winter varieties are usually white, black or green – for example, the large Japanese Daikon which has a sweeter, more zesty taste.
Look for radishes with bright, healthy-looking roots, free from splits or spots. The leaves should look fresh and green.
Store radishes in a plastic bag in the crisper of your fridge for up to a week.
Use radishes raw in salads, sandwiches, burgers, dips, salsas or side dishes. Radishes can also be pickled.
3 ways with radishes
Try a cucumber and radish salsa. Mix diced cucumber and radishes with low-fat Greek style yoghurt, for a delicious side to accompany barbecued chicken or lamb.
Serve up salmon or your favourite white fish alongside a watercress and radish salad, with a squeeze of lemon and balsamic dressing.
Finely slice radishes lengthways and use in homemade rice paper rolls. Add your choice of chopped carrot, cucumber, tofu, chicken or coriander. Serve with an Asian-style dipping sauce.
Use seasonal produce whenever possible to get the most vitamins and minerals.