Watermelon Radish (Xin Li Mei Pink Heart Radish) 0.8kg – Vibrant Magenta Center & Mild Peppery Crunch
Watermelon Radish (Xin Li Mei Pink Heart Radish) 0.8kg – Vibrant Magenta Center & Mild Peppery Crunch
Watermelon Radish (Xin Li Mei Pink Heart Radish)
A crisp daikon-style radish with a show-stopping magenta core and a clean, mildly peppery bite—beautiful in salads, slaws, and quick pickles.
Why you’ll love it
- Eye-catching color that instantly elevates salads, grain bowls, and party platters.
- Crisp, juicy texture with gentle heat—less pungent than regular daikon.
- Versatile: shave raw, quick-pickle, stir-fry briefly, or add to hotpot for crunch.
- Holds its snap in dressings and marinades for satisfying bite.
How to enjoy
Sesame–soy watermelon radish slaw
Shave radish into thin half-moons; toss with light soy, a touch of rice vinegar and a few drops of toasted sesame oil. Try Hengshun White Rice Vinegar, Kikkoman Soy Sauce, and Lee Kum Kee Sesame Oil. Add scallions and a pinch of sugar to balance.
Chilled rice vermicelli with silken tofu and watermelon radish Light & fresh
Cook Jiangxi Rice Vermicelli (rinse cold), top with sliced watermelon radish, silken tofu, cucumber, and herbs. Dress with soy, rice vinegar, and a drizzle of sesame oil.
5‑minute beef and watermelon radish stir‑fry
Sear Angus beef strips hot and fast, add matchsticked radish and garlic; finish with a spoon of oyster sauce. Cook radish just 2–3 minutes for crisp-tender bite.
Quick‑pickled watermelon radish
Toss thin slices with rice vinegar, a pinch of sugar and salt. Rest 10–15 minutes; use on tacos, rice bowls, or noodle salads.
Hotpot finisher: paper‑thin radish slices
Shave radish and swish in a light broth like Cygnet Clear Soup Hot Pot Base for 20–40 seconds—adds freshness between richer bites.
Prep Tips
- Peel if the skin is thick; otherwise a light scrub is enough.
- For vivid carpaccio‑style slices, use a mandoline and cut into 1–2 mm half‑moons or rounds.
- To mellow heat, soak slices in icy water for 5–10 minutes, then pat dry.
- Salt lightly and rest 5–10 minutes to draw excess moisture before tossing into slaw.
- Stir‑fry matchsticks briefly (2–4 minutes) to keep a juicy crunch.
Pairs well
- Hengshun White Rice Vinegar 500ml – brightens slaws and quick pickles.
- Lee Kum Kee Pure Sesame Oil 207ml – nutty finish for salads.
- Chuan Lao Hui Spicy Chili Oil 210ml – a little heat for noodle bowls.
- Chunsi Jiangxi Rice Vermicelli 300g – light base for cold salads.
- Ever Green Silken Tofu 300g – soft, creamy protein contrast.
- Chois Oyster Mushrooms 400g – quick sauté to serve alongside.
- Australian Raw King Prawns 700g – sweet seafood to pair in fresh bowls.
More in this category
Love crisp, peppery crunch? Explore other radishes and daikon picks.
Delivery & Timing
You can Track the courier's location in Real‑Time online! Get your order as soon as the Next Day (for most areas in Sydney).
| Order Time | Arrival Time |
|---|---|
| Today |
Next Day (2 options):
|
* Canceling after the cutoff may incur fees. Click here.
Details: Delivery Information.
Delivery Fees
* A flat $2 service & packaging fee will be added at checkout — see details.
| $69.00 and up | Free |
| $20 – $68.99 | $4.99 (was $10) |
| $0.01 – $19.99 | $7.99 (was $10) |
Watermelon Radish (Xin Li Mei Pink Heart Radish) 0.8kg – Vibrant Magenta Center & Mild Peppery Crunch
Watermelon Radish (Xin Li Mei Pink Heart Radish)
A crisp daikon-style radish with a show-stopping magenta core and a clean, mildly peppery bite—beautiful in salads, slaws, and quick pickles.
Why you’ll love it
- Eye-catching color that instantly elevates salads, grain bowls, and party platters.
- Crisp, juicy texture with gentle heat—less pungent than regular daikon.
- Versatile: shave raw, quick-pickle, stir-fry briefly, or add to hotpot for crunch.
- Holds its snap in dressings and marinades for satisfying bite.
How to enjoy
Sesame–soy watermelon radish slaw
Shave radish into thin half-moons; toss with light soy, a touch of rice vinegar and a few drops of toasted sesame oil. Try Hengshun White Rice Vinegar, Kikkoman Soy Sauce, and Lee Kum Kee Sesame Oil. Add scallions and a pinch of sugar to balance.
Chilled rice vermicelli with silken tofu and watermelon radish Light & fresh
Cook Jiangxi Rice Vermicelli (rinse cold), top with sliced watermelon radish, silken tofu, cucumber, and herbs. Dress with soy, rice vinegar, and a drizzle of sesame oil.
5‑minute beef and watermelon radish stir‑fry
Sear Angus beef strips hot and fast, add matchsticked radish and garlic; finish with a spoon of oyster sauce. Cook radish just 2–3 minutes for crisp-tender bite.
Quick‑pickled watermelon radish
Toss thin slices with rice vinegar, a pinch of sugar and salt. Rest 10–15 minutes; use on tacos, rice bowls, or noodle salads.
Hotpot finisher: paper‑thin radish slices
Shave radish and swish in a light broth like Cygnet Clear Soup Hot Pot Base for 20–40 seconds—adds freshness between richer bites.
Prep Tips
- Peel if the skin is thick; otherwise a light scrub is enough.
- For vivid carpaccio‑style slices, use a mandoline and cut into 1–2 mm half‑moons or rounds.
- To mellow heat, soak slices in icy water for 5–10 minutes, then pat dry.
- Salt lightly and rest 5–10 minutes to draw excess moisture before tossing into slaw.
- Stir‑fry matchsticks briefly (2–4 minutes) to keep a juicy crunch.
Pairs well
- Hengshun White Rice Vinegar 500ml – brightens slaws and quick pickles.
- Lee Kum Kee Pure Sesame Oil 207ml – nutty finish for salads.
- Chuan Lao Hui Spicy Chili Oil 210ml – a little heat for noodle bowls.
- Chunsi Jiangxi Rice Vermicelli 300g – light base for cold salads.
- Ever Green Silken Tofu 300g – soft, creamy protein contrast.
- Chois Oyster Mushrooms 400g – quick sauté to serve alongside.
- Australian Raw King Prawns 700g – sweet seafood to pair in fresh bowls.
More in this category
Love crisp, peppery crunch? Explore other radishes and daikon picks.
Delivery & Timing
You can Track the courier's location in Real‑Time online! Get your order as soon as the Next Day (for most areas in Sydney).
| Order Time | Arrival Time |
|---|---|
| Today |
Next Day (2 options):
|
* Canceling after the cutoff may incur fees. Click here.
Details: Delivery Information.
Delivery Fees
* A flat $2 service & packaging fee will be added at checkout — see details.
| $69.00 and up | Free |
| $20 – $68.99 | $4.99 (was $10) |
| $0.01 – $19.99 | $7.99 (was $10) |
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Watermelon Radish (Xin Li Mei Pink Heart Radish)
A crisp daikon-style radish with a show-stopping magenta core and a clean, mildly peppery bite—beautiful in salads, slaws, and quick pickles.
Why you’ll love it
- Eye-catching color that instantly elevates salads, grain bowls, and party platters.
- Crisp, juicy texture with gentle heat—less pungent than regular daikon.
- Versatile: shave raw, quick-pickle, stir-fry briefly, or add to hotpot for crunch.
- Holds its snap in dressings and marinades for satisfying bite.
How to enjoy
Sesame–soy watermelon radish slaw
Shave radish into thin half-moons; toss with light soy, a touch of rice vinegar and a few drops of toasted sesame oil. Try Hengshun White Rice Vinegar, Kikkoman Soy Sauce, and Lee Kum Kee Sesame Oil. Add scallions and a pinch of sugar to balance.
Chilled rice vermicelli with silken tofu and watermelon radish Light & fresh
Cook Jiangxi Rice Vermicelli (rinse cold), top with sliced watermelon radish, silken tofu, cucumber, and herbs. Dress with soy, rice vinegar, and a drizzle of sesame oil.
5‑minute beef and watermelon radish stir‑fry
Sear Angus beef strips hot and fast, add matchsticked radish and garlic; finish with a spoon of oyster sauce. Cook radish just 2–3 minutes for crisp-tender bite.
Quick‑pickled watermelon radish
Toss thin slices with rice vinegar, a pinch of sugar and salt. Rest 10–15 minutes; use on tacos, rice bowls, or noodle salads.
Hotpot finisher: paper‑thin radish slices
Shave radish and swish in a light broth like Cygnet Clear Soup Hot Pot Base for 20–40 seconds—adds freshness between richer bites.
Prep Tips
- Peel if the skin is thick; otherwise a light scrub is enough.
- For vivid carpaccio‑style slices, use a mandoline and cut into 1–2 mm half‑moons or rounds.
- To mellow heat, soak slices in icy water for 5–10 minutes, then pat dry.
- Salt lightly and rest 5–10 minutes to draw excess moisture before tossing into slaw.
- Stir‑fry matchsticks briefly (2–4 minutes) to keep a juicy crunch.
Pairs well
- Hengshun White Rice Vinegar 500ml – brightens slaws and quick pickles.
- Lee Kum Kee Pure Sesame Oil 207ml – nutty finish for salads.
- Chuan Lao Hui Spicy Chili Oil 210ml – a little heat for noodle bowls.
- Chunsi Jiangxi Rice Vermicelli 300g – light base for cold salads.
- Ever Green Silken Tofu 300g – soft, creamy protein contrast.
- Chois Oyster Mushrooms 400g – quick sauté to serve alongside.
- Australian Raw King Prawns 700g – sweet seafood to pair in fresh bowls.
More in this category
Love crisp, peppery crunch? Explore other radishes and daikon picks.
Delivery & Timing
You can Track the courier's location in Real‑Time online! Get your order as soon as the Next Day (for most areas in Sydney).
| Order Time | Arrival Time |
|---|---|
| Today |
Next Day (2 options):
|
* Canceling after the cutoff may incur fees. Click here.
Details: Delivery Information.
Delivery Fees
* A flat $2 service & packaging fee will be added at checkout — see details.
| $69.00 and up | Free |
| $20 – $68.99 | $4.99 (was $10) |
| $0.01 – $19.99 | $7.99 (was $10) |
