Seasonality: Year RoundOrigin: Costa Rica, Ecuador A tuber that is sometimes confused with Taro because of similar characteristics, Malanga can range anywhere from 1/2 to 2 pounds in weight. This crunchy, juicy root has a rough brown coat and a crisp, colorful flesh that is beige, yellow or reddish in color. Popular in Cuba and Puerto Rico, Malanga has a taste and texture all its own. Once cooked, this crisp tuber takes on a smooth, nutty flavor. An excellent addition to soups and stews, Malanga can also be cooked, pressed, thinned with hot milk and topped with nutmeg and sugar.When selecting Melissa’s Malanga, look for firm, well-formed tubers, free of blemishes. Malanga should be firm without any soft spots. Store whole in a cool, dark, dry place for up to one week. Store peeled Malanga in the refrigerator wrapped in plastic.
