Malanga, a Cuban and Hispanic staple is available year round in Florida. It is also called yautia. Malanga comes in two main varieties: malanga lila, which is pinkish in color, and malanga blanca, which is all white inside. There are also two other classifications such as eddoe and coco, which are similar in texture to the main varieties.

Malanga tastes somewhat starchier than common potatoes, more like nuts. The interior may be cream, yellow or pinkish and has a crisp slippery texture.

Incorporate malanga into a Latin vegetable display or in a specialty item section. Introduce consumers to the taste of this tuber with samplings of fried chips. Malanga is used as a potato substitute and as a stew or soup thickener. Stems are peeled and cooked like potatoes. Add salt and/or butter if desired.