Varieties

The many species of the genus Xanthosoma are rarely differentiated in markets. All of them that I have seen have shaggy brown skin. However, some are shaped like a plump sweet potato and others are longer and more tapered. The color of the flesh will vary, too. I most often see ivory-fleshed tubers in the market but on occasion have seen yellow or pinkish purple. Despite these differences, they all seem to cook and taste the same. The malanga, or America taro, also has a more pronounced, earthier flavor, reminiscent of walnuts or hazelnuts, than the blander Colocasia esculenta, or true taro.