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Monstera is a long cylindrical fruit with reptile-like, hexagon-shaped tiles on its exterior that split away and fall off when fully ripe. The kernels of this fruit have a custard texture and a distinctive sweet and tart tropical flavor reminiscent of pineapple, banana and mango. Gray and black streaks are normal and appear on the the inedible core as the kernels detach from the stalk. The fruit often ripens in stages over 5 or 6 days. It must be fully ripe before eating as sharp calcium oxalate crystals of unripened fruit can irritate the membranes of the mouth, tongue and throat causing an itching sensation.
Monstera is available in the fall.
Monstera (pronounced mon-STAIR-uh) is also known as ceriman, swiss cheese fruit and Mexican breadfruit though it is not related to the traditional breadfruit. It is botanically classified as Monstera deliciosa and a member of the Arum family. A native of tropical American forests, it may look familiar to some as the split-leaf philodendron, monstera now flourishes naturally in California and Florida, as well as in houses across the nation as a common house plant. If the fruit is left on the plant it turns in to a thistle-like flower that comes in various colors including white, pink, yellow and purple.
Recipes that include Monstera. One is easiest, three is harder.
|Jungle Jim's||Monstera Cake|