Radishes might not be the first thing that comes to mind when thinking of exciting vegetables, but this humble root has quite a bit of variety to offer! Whether you’re a gardener, a fan of salads, or simply curious about what’s on your plate, there’s more to radishes than the familiar small, round, red variety. From the vibrant and mild to the large and spicy, radishes come in many types, each with its unique flavour, texture, and appearance.
Let’s have a look through some of the most common types of radishes and what makes each special:
- Red radishes: When most people think of radishes, they likely imagine the small, round, red-skinned variety. Often referred to as Cherry Belle radishes, these are the classic ones you’ll find in grocery stores or on salad bars. With their vibrant red exterior and crisp, white flesh, they are mildly spicy but have a refreshing crunch, making them great for eating raw or adding texture to dishes.
- Daikon radish: The Daikon, also known as the Japanese radish or white radish, is quite different from the familiar red variety. It’s large, with a long, white root that can grow to be over a foot long. The flavour of daikon is milder, with a subtle sweetness, and the texture is crisp and juicy. It’s often used in Asian cuisines, where it’s pickled, shredded into salads, or used in soups and stir-fries.
- Watermelon radish: One of the most visually stunning radishes is the Watermelon Radish. It’s not only larger than your typical red radish but also features an eye-catching contrast of colours: pale green on the outside and bright, watermelon-like pink on the inside. This radish is slightly sweeter and less peppery than the common red variety, with a crisp texture.
- Black radish: For those who love a more intense, peppery bite, the Black Radish is the way to go. With its thick black skin and sharp, pungent flavour, this variety is not for the faint-hearted. The flesh inside is white and crisp, making it an excellent addition to winter salads or a bold pickling ingredient. Black radishes tend to be a bit larger than red radishes and are often used in European cooking.
While all radishes share some common characteristics—like their crisp texture and ability to thrive in cool weather—they can vary dramatically in flavour, size, colour, and culinary use. Some radishes, like the black radish, are incredibly pungent, while others, such as the watermelon radish, have a much milder taste. There is a radish out there to fit every taste!
M&P Engineering is a leading specialist in the design and manufacture of food processing equipment including one of our most popular machines, the Radish Top & Tailer.
This innovative piece of equipment tops and tails the radish, at a rate of up to 100 per minute. The top and tail knives of the machine float to adjust position to the size of the radish, reducing waste and allowing operation on a wide range of radish sizes and shapes.
Because of the manual adjustment of the top and tail knives, no change of parts is required for the M&P Top and Tailer.
Benefits of the M&P Top & Tailer include separate discharge points for top & tailed radish and waste; low labour requirement; easy to maintain; simplicity of design and easy access for cleaning ensure minimum downtime.
To learn more about our food processing equipment please contact us today.