Fruit Salad Plant Monstera

Native to the rain forests of Central America, Monstera is a popular foliage plant easily recognized by its large glossy leaves that are dissected with deep splits and perforated with oblong holes. Other common names are Ceriman, Swiss cheese plant (or just cheese plant), splitleaf philodendron, monster fruit, monsterio delicio, monstereo, Mexican breadfruit, locust and wild honey, windowleaf, balazo, and Penglai banana. 


It is said that the ripe fruit of Monstera taste like a combination of banana, pineapple, and mango, hence the name Fruit Salad Plant. To get to its pineapple-like flesh, the scaly exterior must be flaked off and delicately prepared. 

The fruit is ripe when the hexagonal plates fall off. That happens slowly, from the base of the fruit upwards, and the fruit may be eaten in stages for this reason. Unripe fruits should not be eaten and is said to cause irritation and rashes.

Makes a great house or container plant. 

Hardy zone 10+, however, in zone 8 and 9 you can trim larger leaves back in fall and cover the remainder of the plant, it comes back just fine every spring.

Fresh seeds are seldom available but found here:
Monstera Deliciosa Seeds
 

Best sown indoors at 70-80°. Seeds will germinate in 30-60 days. Take care to procure seeds that have been freshly harvested and are shipped wet, being sure to sow seeds immediately upon arrival. It is not recommended to sow these seeds out-of-doors.

Transplant seedlings when there are at least two sets of true leaves. Monstera is tender below 59°, so it can only be grown outdoors in a few areas of the United States. Outdoors, site it in partial shade and provide a tree, arch, or pergola for it to climb. It makes an ideal house plant as it tolerates dry air and low light. Indoors, provide indirect light, a rich soil kept evenly moist, and 65° nights. The large leaves show dust in a conspicuous way, so clean them from time to time to keep them shiny.