Monstera deliciosa ( Swiss Cheese Plant ) is a tropical, flowering plant that is native to Central America, from the south of Mexico down to Panama. It is one of the most popular houseplants in the world. The Swiss Cheese Plant has large, heart-shaped glossy leaves and in the right setting produces a delicious edible fruit. They are easy plants to keep indoors due to their low-maintenance and unfussy nature.
Suitable for Sub-Tropical and Tropical climates or anywhere as and indoor plant.
Monstera deliciosa is also commonly known as the Delicious Monster, Fruit Salad Plant, Monster Fruit, Mexican Breadfruit and is often mistaken as the Split Leaf Philodendron.
The first part of the scientific name, Monstera, refers to the monstrous size of the leaves and plant which can sometimes reach 20 metres (66 feet) in the wild. The second part, deliciosa, describes the fruit which some suggest taste like a combination of pineapple, banana and mango.
Swiss Cheese Plant is the common name given which describes the mature leaves which develop holes in them similar to the way some varieties of cheese do.
Growth
Monstera deliciosa (Swiss Cheese Plant) is a climbing plant of the Araceae family that reaches heights of up to 20 metres (66 feet) in their native habitat. As a houseplant they rarely surpass 2 metres (6 feet). The Swiss Cheese Plant is a fast growing, climber in tropical climates and loves warm, moist conditions. Average temperatures in their native lands hover between 20-30°C/70-86°F and receive plenty of constant rainfall.
Seeds germinate easily when soil is kept moist at the temperatures above. In the wild, seedlings seek out dark corners of the forest floor looking for tree bases to climb upon. Once attached, they grow like any other vine and will stretch up the length of their host.
To replicate their natural instinct, it is important to keep the seeds moist throughout germination and to leave them in a shady location. Once sprouted, move them to a bright position that won’t receive direct sunlight.
Leaves of the young seedlings won’t look like the famous Swiss Cheese leaves. Instead they have a solid form as seen in the smaller specimens in the picture gallery.
How To Prepare Monstera deliciosa Fruit to Eat
If you are lucky enough to live in a tropical climate, Monstera deliciosa plants can flower and produce fruit at around three years of age. The fruit is a delicacy in their native region.
The fruit can take quite a long time to mature and is starting to become ripe when the little hexagon shaped scales fall off. To speed up this process, once this outer layer starts falling off; you can place the fruit into a paper bag. If the scales can be removed by gently nudging them, then go ahead and remove – if you need to use any force, it is not ready.
You can eat the fruit in sections as the fruit underneath is exposed or wait until the entire outer coat is gone.
The fruit itself tastes like a mix between pineapple, banana & mango and can also be used to make jams – Enjoy!
PLEASE NOTE: The unripe green fruit are toxic and can irritate the throat!
FAMILY:
Araceae
CLIMATE:
Temperate, Sub-Tropical, Tropical
TEMPERATURE RANGE:
10°C to 35°C / 50 to 95°F
SOIL TYPE:
Most well draining soil types.
LOCATION:
Bright, Shady.
HEIGHT:
Up to 20 metres (66 feet) or 2 metres (6-7 feet) indoors.
WIDTH:
Up to 3 metres (10 feet)
pH:
5.5-6.5
GROWTH TYPE:
Evergreen, Fast Growing.
WATER REQUIREMENTS:
Medium
POLLINATION:
Self Pollinated and by Bees
MATURITY:
3 years
GERMINATION RATES:
75-80%
GERMINATION TIME:
10-31 days
SEEDS PER GRAM:
3
MEDICINAL QUALITIES:
No
WEED POTENTIAL:
Mildy invasive in tropical regions.
EDIBLE:
Yes
SEED STORAGE & VIABILITY:
Kept moist, warm around 15°C / 59°F, 3-4 months.
FACTS ABOUT MONSTERA DELICIOSA (Swiss Cheese Plant)
The aerial roots in are used to make ropes in Peru and baskets in Mexico.
The root is used to make a remedy for snakebite in Martinique.
For a comprehensive guide to the Monstera genus check out this guide written in 1977.
