Aren't they so pretty @alchemage? They are fairly abundant down here, and in season now so I've had them a few weeks in a row. Each one is so unique when you cut it open and see the stunning interior. Most of them are pretty mild, and only slightly peppery compared to some of the other more bold radish varieties. Upon looking into them more, they are an heirloom variety of daikon. Though most are mild, we actually grew some in our garden a few years ago that were actually really spicy. Might be that we didn't pull them up early enough as I seem to recall ours being bigger than the ones we normally find at the farmers market. I hope you can get your hands on some to try soon!