Pink China radish
Weight
Sept. - Dec.
Season
Harvested
by hand
Season
- Peak season
- Available
- Not available
Did you know?
Pink China radish is a winter radish variety with large, bright pink roots and white, slightly tangy flesh. Grown in open fields, Pink China radishes are harvested by hand by Prince de Bretagne’s market gardeners.
Cooking tips
HOW TO CHOOSE PINK CHINA RADISH
Whichever radish you choose, the root should have an exhilarating vigour. Tired radishes should be avoided, given to rabbits or composted.
HOW TO PREPARE PINK CHINA RADISH
The leaves and the top of the radish should be cut. They should also be washed thoroughly.
HOW TO COOK PINK CHINA RADISH
7 to 10 mins
Steam cooking
25 mins
In the oven
7 mins
Pan-fried
They can be eaten raw or cooked and have a very mild taste.
HOW TO STORE PINK CHINA RADISH
One way to keep radishes longer is to not wash them until needed. They will then retain some earth or sand on their skins. You can then store them in the fridge, on a piece of kitchen paper placed in a salad bowl. The paper will absorb moisture which could cause the radishes to rot. Cover everything with cling film. You can also place them in a cool cellar or in the salad drawer of the fridge. If radishes no longer have their tops, you can keep them like this for 4 to 5 days.
Cookery suggestions
They are excellent cut into batons and then sautéed in a wok with sesame oil and spring onions. Serve with caramel pork.
Chef’s tip
Don’t throw out radish tops. The fresh leaves are high in vitamins and iron and make delicious soups, sauces and condiments.
