In my past posts, I’ve covered some Italian vegetables and some foods used by Brazilians and Lebanese, and also some used by the Japanese. Today, the French make my post for New Food Friday with their French Breakfast Radish or Radis Dejeuner Francais.
I thought all red radishes were alike but when I saw the French label, I was intrigued!
When I got the radishes home, they seemed a bit wilted, so I let them soak in some cold water. That revived them quite a bit!
The Radis Dejeuner Francais are white tipped. Here is a another photo so you can see how much of the radishes are white.
I found a recipe for potato salad that called for radishes and decided to use my French radishes. I ate a couple of the radishes raw and found them to be very mild.
Radishes contain Vitamin C, calcium, magnesium, folate, and potassium. The bright red coloring indicates the presence of anthocyadinins, which are antioxidants. Radishes stimulate digestion.
In my potato salad, they were so mild as to be
indistinguishable in the salad! It was not the result I was hoping for. I thought these radishes would give the salad some “bite” but all they did was give the salad a pinkish color which was pretty, but I was interested more in flavor, not color.
The recipes I found online called for French Breakfast Radishes in salads and sandwiches. The most highly recommended use was raw, with butter and salt which is the classic way the French eat them. That doesn’t sound appealing to me at all but I wish I had tried it before I made my salad!
On the other hand, while the poor radish with the breakfast name doesn’t get eaten for breakfast by the French, it instead gets celebrated by the Mexicans on December 23, in Oaxaca, Mexico on Radish Night. Does that mean that Mexicans eat radishes on the evening of December 23?
I don’t know and I’m not inclined to guess since I was wrong about the breakfast radishes! Look closely at the calendar photo. Everything is made of radishes!