Thursday, February 19, 2015

Eating Monstera deliciosa

I've been watching the fruit on my Swiss Cheese Plants for the last week because I could see that they were ripening. Sure enough this morning two of them looked like they were falling apart so I decided to pick them. You can see from the photos that they don't look that appetising but I've had them before and they were really tasty. My two plants are neglected and only receive extra summer watering irregularly so it's no surprise that the ripe portions I pulled off this morning were only in small amounts. I'm hoping that the unripe bits will soften up over the next couple of days. In the meantime the bits of gloop I pulled off and consumed were yummy, a cross between pineapple and banana (as you will often see it described). So keep an eye on your humble Monstera, forgotten in some obscure part of your garden - usually "down the side". By the way, Monstera is in the same family as Taro, the Araceae and the fruit, as with a taro tuber, contains calcium oxalate. This means that if you eat it when not fully ripe it may sting or irritate your lips or throat - you have been warned!

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