2 pounds seedless watermelon—rind removed, flesh sliced 1/3 inch thick and cut into 2-inch wedges
In a small bowl, combine the salt and sugar. Arrange the radishes, daikon, cucumbers and watermelon in separate bowls; sprinkle 1/2 teaspoon of the salt mixture over each and toss. Let the pickles stand for 5 to 10 minutes. Serve immediately.