Mild, crisp and juicy, they taste as good as they look! Simple and quick to prepare, they always create a sensation on the plate.

Weight

Sept. - Déc.

Saison

Harvested

by hand

Season

  • Peak season
  • Available
  • Not available
Jan.
Feb.
Mar.
Apr.
May
June
July
Aug.
Sept.
Oct.
Nov.
Dec.

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.