Malanga
Seasonality:
- January
- High
- February
- High
- March
- High
- April
- High
- May
- High
- June
- High
- July
- High
- August
- High
- September
- High
- October
- High
- November
- High
- December
- High
- January
- None
- February
- None
- March
- None
- April
- None
- May
- None
- June
- None
- July
- None
- August
- None
- September
- None
- October
- None
- November
- None
- December
- None
- January
- High
- February
- High
- March
- High
- April
- High
- May
- High
- June
- High
- July
- High
- August
- High
- September
- High
- October
- High
- November
- High
- December
- High
Uses
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.
Selection, Storage & Handling
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.
For availability, please use our store locator or contact us at 1.800.588.0151 and/or hotline@melissas.com.
