Welcome ladies and gentleman to the main event of the week! In the category of Culinary Boxing here at Chef’s Mandala, we have weighing in at 1 pound from Europe, please welcome black radish! His opponent, weighing in at 1/2 a pound from southeast Asia, please welcome red radish!
LET’S GET READY TO RRRRR…….HAVE A SPIRITED DEBATE ON FOOD!!!
In the Red Corner – RED RADISH
Today’s champion is the red cherry belle radish. This taproot is cultivated worldwide and delicious raw or cooked! The radish is an edible root vegetable that comes in different sizes, shapes and colors. Smaller varieties like this one can be ready for harvest in just a few weeks. Larger Japanese daikon however can take several months. The champ’s temperament might not be as cool as a cucumber, but he does prefer a more mild climate.
In the Blue Corner – BLACK RADISH
Today’s challenger is a relative unknown in the Culinary Boxing middleweight taproot division. Black radishes are of Spanish descent and still have a bit of that Latin fire! Tougher in texture then his more traditional challenger, the black radish holds up better to stressful cooking situations. Unlike his red counterpart, the black skin needs to be removed prior to eating. Bitter in flavor and reminiscent of horseradish, black radish is perhaps one of the most misunderstood but delicious vegetables in our Culinary Boxing pantheon!
- The Play-By-Play
Both radishes roll out of their respective corners looking for trouble. Only black radish doesn’t stop at the halfway point, instead continuing on and steamrolling right over red radish, crushing our champion alive! Oh the horror, the horror of a crushed taproot.
AND THE WINNER IS….
While black radishes are much more difficult to find, their tough interior and unique flavor make them far more fun to cook with in different dishes. And they are great thinly sliced and raw in a salad as well!