Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
Japanese Red Cherry Radish
Inventory, lb : 0
The Japanese Red Cherry radish is small and round, with a diameter of approximately one inch. Its bright red skin is thin and encases a crisp white flesh that has a refreshing flavor and a piquant bite similar to that of the daikon radish. The roots of the Japanese Red Cherry radish are capped with bright green, soft edible leaves.
Japanese Red Cherry radishes are available from the early spring to the late fall.
Japanese Red Cherry radish (Raphanus sativus) is a member of the Brassicaceae family. As a result of their petite size the Japanese Red Cherry radish is a popular home garden radish and are commonly grown in balcony planters in Japan.
Japanese Red Cherry radishes contain a starch degrading enzyme called diastase, an enzyme that is known to aid in digestion. In addition they contain vitamin C, vitamin E, potassium, calcium, and plenty of B-carotene.
Japanese Red Cherry radishes can be prepared raw or cooked in a variety of preparations. Slice thin and add to sandwiches and salad rolls for added crunch and zing. Their petite size and vibrant color make them perfect for adding color and flavor to sushi and sashimi. They can be used whole and roasted, braised or pickled. Roasting Japanese Red Cherry radishes will bring out their natural sweetness. The young radish greens are edible as well and can be add to salads, stir-fries, and soups. To store keep Japanese Red Chery radishes refrigerated and use within one week.
In Japan radishes such as the Japanese Red Cherry are popularly eaten raw as a snack, added sliced to soups, or pickled and used as a condiment.
Japanese Red Cherry radishes are originally from Europe and Central Asia and came to Japan in the early twentieth century (Meiji period). Also known as Hatsuka daikon, which translates to “twenty days daikon”, Japanese Red Cherry radishes grow fast and are typically ready for harvest within twenty days of planting.
People have spotted Japanese Red Cherry Radish using the Specialty Produce app for iPhone and Android.
Produce Spotting allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.