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Radish

radish-easter-egg-thumbAs a result of hundreds of years of cultivation in Europe and Asia, there is a tremendous diversity of size, color and shape of radishes. In California, due to coastal climates, they are available year round. When radishes grow quickly in cool weather, they are crisp, juicy and mild in flavor.

Black Radish

Black Radish

A root vegetable related to the mustard family, with a dull black skin encasing a white, crisp inner flesh providing a peppery hot flavor.

Daikon Radish

Daikon Radish

Essentially and very big radish, the daikon is commonly a foot or more long and several inches in diameter with a smooth white skin with crisp juice flesh.

Easter Egg Radish

Easter Egg Radish

The name Easter Egg Radish is a reference to their globe-like shape and bright color.

French Breakfast Radish

French Breakfast Radish

An elongated radish with rosey shoulders and a white root end.

Lobok Daikon Radish

Lobok Daikon Radish

Lobok is crisp and juicy with flavor that is a bit sweeter than a regular Daikon with slight peppery kick.

Purple Daikon Radish

Purple Daikon Radish

Beautiful inner flesh that is white with stunning starburst splashes of violet matching its purple skin.

Red Radish

Red Radish

A member of the mustard family, we are all familiar with the small round, red globe radish and its distinctive peppery taste and translucent, white flesh.

Watermelon Radish

Watermelon Radish

Round and encased in a pale green, thin skin, the watermelon radish has pinkish-red flesh with a mild, sweet flavor.

White Icicle Radish

White Icicle Radish

Icicle Radish is long and tapered with white, superbly crispy flesh and a flavor more subtle than the common red table radish.