The Monstera deliciosa, known for its iconic split leaves and popularity as a houseplant, also produces an edible fruit. This unique fruit offers an exotic culinary experience. Native to Southern Mexico and Central America, the Monstera deliciosa fruit is a lesser-known natural delicacy.
Understanding Monstera Fruit
The Monstera deliciosa fruit presents a distinct appearance, resembling a green ear of corn covered with tight, hexagonal scales. These fruits can grow quite substantial, typically reaching up to 25 centimeters (about 10 inches) in length and 3 to 5 centimeters (1.2 to 2 inches) in diameter. Unripe fruit contains calcium oxalate crystals.
These crystals are a natural defense mechanism. If consumed before full ripeness, these crystals can cause significant irritation, including a burning sensation, tingling, and discomfort in the mouth and throat. Its Latin name, deliciosa, meaning “delicious,” refers to its palatable quality when fully mature. As the fruit ripens, these crystals dissipate, rendering the fruit safe to eat.
The Unique Taste of Ripe Monstera Fruit
When fully ripe, the Monstera deliciosa fruit offers a complex flavor profile, often described as a “fruit salad.” Its taste is often compared to a blend of several tropical fruits, including pineapple, banana, mango, strawberry, passion fruit, and guava. Some individuals also detect subtle notes of coconut or a faint sweetness reminiscent of corn. This combination creates a sweet and tangy sensation.
The texture of the ripe fruit is distinctive; it is creamy, soft, and juicy, often compared to a soft apple or soursop. The edible pulp separates easily from the central core, resembling soft corn kernels. A ripe Monstera deliciosa also emits a strong, sweet, fruity aroma, often likened to pineapple and banana. This fragrance intensifies as the fruit ripens, signaling its readiness.
How to Safely Enjoy Monstera Fruit
Safely enjoying Monstera deliciosa fruit requires recognizing its ripeness. The most reliable indicator is when the green, hexagonal scales covering the fruit lift and fall off. As the fruit ripens, its color may also transition from dark green to a lighter green or yellowish hue. Concurrently, a strong, sweet, tropical aroma will become noticeable, intensifying as more sections ripen.
The fruit ripens progressively from the stem end downwards, meaning not all parts will be ready at once. If harvested before fully ripe, place the fruit in a paper bag at room temperature for a few days to encourage further ripening. Once a section’s scales detach, the creamy, edible flesh is exposed and can be removed.
Consume only sections where the scales have fallen away, as any remaining unripe portions still contain irritating calcium oxalate crystals. The central core of the fruit is inedible. Black specks found within the ripe fruit can cause some oral itching for sensitive individuals and are often scraped away. The ripe fruit can be:
- Enjoyed fresh
- Added to fruit salads
- Blended into smoothies
- Incorporated into desserts and jams
The fruit is also a good source of Vitamin C and potassium.