Top 5 Things You Need to Know
- Taste: Radishes have a bold, spicy flavor.
- Selection: Shoppers should look for radishes with good color that have a solid feel to them. Mushy or decaying radishes should be avoided.
- Use: Radishes are most often used in salads and vegetable trays.
- Merchandising: Give consumers the look of freshness by selling radishes with the tops on, evoking memories of radishes grown in the backyard garden.
- Health: Radish greens are high in vitamin C, which is a cancer-fighting antioxidant.
On the shelves
Differences in radish varieties are minimal and are undetectable to most consumers.
Radishes like the chill. Keep them refrigerated to keep them looking crisp. Keep bagged product away from the mist, but be sure to mist bunched radishes.
Use radishes’ bright red color to your advantage. Place them between some green salad vegetables like lettuce and green onion or cucumbers for an eye-catching color break. Radishes are most often used in salads and rarely purchased alone, so place them near other salad vegetables.
Making the sale
Market radishes in salad displays that include dressings, croutons and other salad fixings.
Summer is the perfect time for salads, so don’t forget the radishes in your summertime salad promotions.
Think outside the salad bowl and include radishes on vegetable trays for Super Bowl promotions, as they taste great eaten with dip.
On the plate
Don’t forget the radish tops. After trimming them off the radish, you can use them for salad greens or cook them up for a traditional side of greens. Stuffed radishes make an eye-catching appetizer. Add a little spicy flavor to your recipe by substituting radishes for turnips.
Nutrition and health
Radishes are a fat free food, which makes them a healthful addition to any diet. A low-fat diet has been shown to reduce the risk of heart disease.
Nutrient content descriptors
The U.S. Food and Drug Administration has approved the following nutrient content descriptors for radishes: fat-free, saturated fat-free, very low sodium, cholesterol-free, low in calories, and high in vitamin C.
At the register
4739 - black
4089 - bunched, red
4740 - bunched, white
4741 - Italian red
4742 - red
4743 - white
In the backroom
40-lb. sacks/bags, loose
14 1-lb. bags
14 1-lb. resealable bags
30 6-oz. or 24 8-oz. bags
4 5-lb. bags
35-lb. carton/crates, 48-count
30-lb. 4/5-bushel cartons/lugs
25-lb. cartons, 24-count
20-lb. cartons/crates, 2 dozen
15-lb. cartons/crates, 24-count
RPC – 6411, 6413, 6416, 6419, 6420, 6423, 6425
6-, 24- and 42-count bags, bunched
25-pound bags, loose
Topped and bunched
Temperature:32 F(0 C)
Relative humidity: 95-100%
Mist: bunched, yes; do not mist wrapped product
Typical shelf life: bunched, 10 to 14 days; topped 14 to 21 days; larger winter radishes, two to four months
Moderately sensitive to freezing injury (Able to recover from one or two light freezings.)
If tops of the radishes are attached, they should also be fresh and unwilted.
Fresh Trends 2012
- More than a fifth of all consumers purchased radishes in the past year.
- Consumers living in the West are the most likely to purchase radishes at 28%, while those living in the South are the least likely to do so at 18%.
- Radishes are more popular with older consumers, as those over 59 were about twice as likely to purchase as those 21-39.
Pounds sold in 2011 – 32,140,100
Pounds sold in 2010 – 32,861,284
Average retail price per pound in 2011 – $2.25
Average retail price per pound in 2010 – $2.21
Retail sales in 2011 -- $72,332,405 Percent of total produce sales 2011 – 0.2%
Retail sales in 2010 -- $72,701,248 Percent of total produce sales 2010 – 0.2%
Figures do not include Wal-Mart sales.
Source: FreshLook Marketing