Plain old radish

"The root skin colour ranges from white through pink, red, purple, yellow and green to black but the flesh is usually white. Radishes are rich in ascorbic acid, folic acid, and potassium. They are a good source of vitamin B6, riboflavin, magnesium, copper, and calcium."

I only knew the red or pink varieties in my childhood but loved them even then.
We ate them straight from the garden as a snack and in salads of course.
Some of us even sliced them onto sandwiches.
They are served frequently with Mexican food here in AZ - they just arrive on your main entree plate as whole radishes and you eat them using your fingers. It just makes sense.

Plain old radish?
Nope.
Perfect little radish. :)