malanga blanca

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malanga blanca

1. A white variety of malanga, Xanthosoma sagittifolium, a starchy tropical root vegetable related to taro.
   • 1980 May 1, David Futch, “Cuban vegetables crop into diets”, in The Miami Herald, volume 70, number 153, Neighbors, page 26:

     To add to the confusion, there are three different varieties of malanga. Malanga blanca, the white version considered the true malanga, grows on dry land while the malanga amarillo grows in wetlands or bogs.

   • 1982 May 13, Kathryn W. Foster, “Tropical Treats”, in The Miami Herald, volume 72, number 164, page 16E:

     A member of the taro faily, the malanga produces a dark brown tuber with a rough, thick skin. The malanga blanca is the most popular variety grown here, but the malanga amarilla is also cultivated. The flesh varies from the off-white of the malanga blanca to the yellow of the malanga amarilla.

   • 2010, “Yautía”, in David Joachim, The Food Substitutions Bible: More Than 6,500 Substitutions for Ingredients, Equipment & Techniques, 2nd edition, Toronto, ON: Robert Rose Inc., →ISBN, page 627:

     Choose 1 lb (500 g) yautía or malanga from these varieties:
     • 1 lb (500 g) white yautía or malanga blanca (white flesh with potato-like texture; mild to earthy flavor; the most common variety in North America)
     • 1 lb (500 g) purple yautía or malanga lila (light purple flesh with dense, potato-like texture; earthy flavor; color fades to grayish when cooked)