It looks like a large, pale green turnip on the outside. But cut this watermelon radish open and you'll understand the reason for its name. The flesh glows fuchsia and is rimmed with a thin band of white and tinged with green on the outer edges. The visual characteristics become more striking when you splash thin slices with vinegar ― which intensifies the color ― and sprinkle them with black sesame seeds.
Watermelon radish adds crunch and mild flavor to salads and sandwiches. Look for the California-grown roots through March in farmers' markets and in supermarkets that sell specialty produce.