Purple Daikon Radishes top the list as this week’s Fresh Pick of the Week from the valley’s three Certified Farmers’ Markets. Purple Daikon Radishes are one of several types of Winter Radishes that are available at the markets. Winter Radishes are typically stronger in flavor than their Summer cousins, and Purple Daikon Radishes are no exception to that rule. The entire plant is edible, although like most radishes, it’s generally the root portion of the vegetable that the plant is known for.
Purple Daikon Radishes are violet purple white on the outside, and the inner flesh is typically pale purple to white. The flesh is very crisp, and can be used in both raw and cooked applications. The overall spiciness of Purple Daikon Radishes tends to vary, depending on the climate in which the radishes are grown, and range from a mild to medium heat.
Some people shy away from Purple Daikon Radishes, but you shouldn’t. They are delicious fresh, and can be sliced and added to salads, slaws and sandwiches for a spicy burst of flavor, but they re also quite versatile when cooked, and can be added to stews, curries, broth and soups, stir-fried, and even roasted.
Did you know: Purple Daikon Radishes are an excellent source of fiber and vitamin C, particularly when eaten raw. They also contain a variety of flavonoids, and the antioxidant sulforaphane.
Price: $3 per bunch