The little watermelon-like veggies in the box are called misato radishes. I first encountered them locally at an open house for doGood Consulting, where a friend of mine featured local foods prepared by a local chef. I remember having a good time, petting a hairless wonder-cat (adorable!), and sampling these intriguing (and delicious) radishes. I am not a huge fan of radishes. Sometimes they give me an (extremely rare) case of heartburn. I guess pretty food matters!
The misato variety of radish, appropriately dubbed “watermelon radish”, is a winter variety. I was surprised by the lack of information on this variety when searching for “misato radish”. A search for “watermelon radish” reveals a bit more. The taste is much like a regular radish: a mix of sweet and peppery. I peeled my radish before slicing, but I don’t think that’s necessary. I also skipped the very spicy and bitter slices near the end. The outer flesh has a lot more bite, and the end slices which contained most of that flesh weren’t tasty. Radishes have nearly as much potassium as a banana, and are a good source of fiber.
I enjoyed my radish as a snack with some cucumbers and a vegan cashew cheese spread. The recipe is random, and contains about 1.5 cups of soaked raw cashews, some white miso, garlic, white pepper, rice wine, liquid smoke, smoked paprika, and salt. It’s like a smoky cheese spread.