Walking through the farmer’s market, my eyes zeroed in on the black radishes. Not one to have food remorse, I tossed one in my basket. That evening my spouse spotted it on the counter and asked me what it was. I replied a black radish. He inquired how I was planning to eat it. I laughed and said. “like any other radish- with hummus.” (What do you do with your radishes?) As it was near dinner time, we incorporated it into our charcuterie platter.
Verdict: I would not buy this again. The charcoal-colored skin is tough (read inedible). We quickly learned this after cutting off a slice and found ourselves hysterically chewing forever. The creamy white flesh is starchy and reminds me of a raw potato. Has anyone else tried this?