MEXICAN BREADFRUIT

Taken on April 5th, 2008.

Monstera (Monstera deliciosa) of the Arum family, also known as ceriman and Mexican Breadfruit, and Swiss cheese plant, is a common houseplant, frequently called split-leaf philodendron. Monstera are native to Central America, and are grown in Florida and California for their fruit. They seldom fruit in the home. The fruit looks like a large, long, pine cone, whose scales dry out and separate as the fruit ripens. Unripe fruit is an irritant to both the mouth and throat due to oxalic acid - they also taste terrible at this point (the fruit takes a year or so to mature and ripen). When ripe the fruit has aromatic white pulp with a banana/custard texture and a flavor like pineapple, mango and banana.

monstera
[mon-STAIR-uh]
Also called ceriman and Mexican breadfruit , this unique tropical-American fruit looks like a narrow, foot-long pine cone. The thick, green skin has hexagonal scales that individually separate and pop off as the fruit begins to ripen. Inside, the ripe, off-white flesh is formed in segments correlating to the skin's pattern. It's creamy-smooth and resembles a very firm custard. The flavor is sweet-tart and reminiscent of pineapple with touches of banana and mango. If underripe, however, the monstera has an off-taste and an irritant that will inflame both mouth and throat. In the United States, the monstera can be found in California, Florida and a few other locales that have produce markets specializing in exotic fruit. The monstera should be ripened at room temperature until the scales pop off and expose the luscious fruit, which is best plucked out and eaten plain with a spoon or fork.

Common Name: Mexican Breadfruit
Scientific Name: Monstera deliciosa
Family: Araceae
Toxic Principle: calcium oxalate crystals
Clinical signs: oral irritation, intense burning and irritation of the mouth, lips, tongue, excessive drooling, vomiting, difficulty in swallowing.