The Devil Fruit – Poisonous when green, delicious like cheese when ripe

Monstera deliciosa, also known as the “delicious demon fruit,” is an edible fruit with a unique flavor. However, when it is still green, it contains a high amount of oxalic acid, which can cause a burning sensation in the mouth.

Monstera deliciosa, commonly known as the Swiss cheese plant, is a popular indoor ornamental plant due to its unique leaf color and shape. Few people know that its fruit is edible and quite tasty, but it hides a potential danger. The fruit takes over a year to mature and is packed with vitamin C, protein, and fiber.

When unripe, the fruit is filled with oxalic acid, a corrosive acid that can erode wood and metal. Accidentally biting into an unripe monstera fruit can cause mouth burns.

However, when fully ripe, this fruit has a delightful and intriguing flavor, resembling a blend of pineapple, coconut, and banana. That’s why it’s also known as the “salad plant” or the “Swiss cheese fruit.”

They emit a strong aroma during the ripening process, but the scent disappears when the fruit is fully ripe. This is one of the signs to identify whether the fruit is ready to be eaten or not.

In its native countries such as Mexico, Guatemala, Panama, and Costa Rica, monstera deliciosa is often consumed raw or made into preserves.

Nowadays, many people prepare desserts using this fruit, such as mixing it with milk cream, making smoothies, fruit salads, or drying it for immediate consumption.

Even when fully ripe, they still contain a small amount of oxalic acid, which can be problematic for individuals sensitive to it. Additionally, consuming excessive amounts of this fruit can cause diarrhea.

Monstera deliciosa is a fruit with a fascinating transformation from being poisonous when green to becoming a delectable treat when ripe. It offers a unique flavor profile and is enjoyed in various ways, but caution should be exercised to avoid consuming unripe fruit or consuming it excessively.