Mantanghong watermelon radish is a striking cultivar of Raphanus sativus that lives up to its evocative name. Cut into one of these radishes and you'll discover a shocking interior: deep crimson flesh radiating outward like a watermelon's pattern, contrasting beautifully with the pale outer skin. Ready to harvest in just 65 days, this variety thrives in full sun to partial shade and reaches maturity quickly enough to fit multiple successions into a single growing season. The 12-inch spacing allows you to grow a generous harvest in a modest bed, making it both productive and visually rewarding.
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The moment you slice open a Mantanghong watermelon radish, its candy-stripe interior of deep red and white creates an immediate wow factor that no ordinary radish can match. These are large, substantial radishes that reward patience with dramatic color and a crisp, clean bite. The name tells the full story: they genuinely resemble tiny watermelons, complete with the visual drama gardeners rarely expect from a root vegetable.
These radishes are primarily grown as a fresh culinary ingredient, prized as much for their striking appearance in salads and vegetable platters as for their crisp texture. The watermelon-like interior makes them particularly popular for garnishes and presentation; sliced thin and arranged on a board, they're conversation starters at any table. Beyond raw consumption, they can be pickled, roasted, or added to stir-fries, though their visual appeal is most celebrated when served fresh and raw.
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Sow seeds directly outdoors beginning 8 to 10 weeks before your average first fall frost date for optimal results. In mild climates, you can make successive sowings every 10 days for about 3 weeks, continuing plantings until soil temperatures consistently drop below 40 degrees Fahrenheit, at which point germination becomes unreliable. Plant seeds at a soil temperature between 65 and 85 degrees Fahrenheit for best germination rates.
Harvest Mantanghong watermelon radishes at 65 days from planting, when they reach full size but before they become woody or pithy. You can test readiness by gently pulling back the soil at the radish's crown to gauge its diameter; mature roots should feel firm and substantial beneath the soil surface. To harvest, loosen the soil around each radish with a garden fork and pull gently by the leaf crown; larger radishes may require loosening the surrounding soil first to prevent breaking the root. The interior color is your best indicator of maturity and quality; once these radishes reach their full candy-striped pattern, they're ready to eat.
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