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Radish, Watermelon

Named for it's physical appearance, the watermelon radish is actually an heirloom variety of the Daikon radish.  Despite it's sweet namesake, it can have quite a spicy kick.  This can be tempered, by peeling off the outside (and composting, of course) and eating only the sweet center, or by soaking slices in ice water for about 20 minutes. (Langwater Farm in N. Easton, MA)

approx. 1 pound