Question What do I do with this?

[Mandy Onderwater]

We have this plant growing against the house. My guess is that it's a monstera of some kind. This... flower... reminds me of the fruit people eat in exotic fruit videos.

What do I do with this? It's the only plant of it's kind in this area. Is that a fruit? Do they turn into viable seeds? What to do?
I have never seen this before, and this is it's first flower in probably over 20 years.

 

[homegrown]

Certainly looks like monstera - this video shows how to eat it safely (if it is one)

 

[Mandy Onderwater]

I was hoping to maybe get seeds from it. but all I can find is that they rarely contain any.

 

[JP 1983]

Monstera deliciosa. After flowering the fruit will take 9-12 months to ripen. When the edges of the scales turn yellow and the scales start to peel off at the base, cut off the fruit and leave it out at room temp. Eat the portion underneath where the scales have fallen off; the scales themselves are not edible.

I've got one of theseat work just about ready. I can get some photos in about 1 more week i reckon.

 

[Mandy Onderwater]

I'm happy to take more/better pictures of this for you, but sadly it'll just be as is, in the flower.
I'm excited though!

 

[JP 1983]

Bugger me these are freaking AMAZING! Tastes like pineapple + banana; juicy, not too sweet and leaves a prickly sensation in the mouth. You're gunna enjoy it once it ripens Mandy!

One thing I noticed besides the scales turning yellow on the edges is the fruit starts to droop down when its ripe, rather that standing upright. That and you can smell its tropical scent.

 

[daveb]

View attachment 9075
Bugger me these are freaking AMAZING! Tastes like pineapple + banana; juicy, not too sweet and leaves a prickly sensation in the mouth. You're gunna enjoy it once it ripens Mandy!

One thing I noticed besides the scales turning yellow on the edges is the fruit starts to droop down when its ripe, rather that standing upright. That and you can smell its tropical scent.

the center flesh has almost a color and look like pineapple, there are a few varieties. i still laugh the day the late wife saw one in a store on sale " oh pretty plant i can put on a side table " HA HA HA 10 years later i gave up finding room for it and it went to a friend locally with a florist shop and a center piece for the store display. open it so you can get at center and just a very tiny pinch-bit of salt to cut the acidic nature of the juices and it brings out the flavor more and a hint sweeter without the acid tingle in mouth after. Also some of the prickly sensation can some of the calcium oxalate in the fruit, i've been told to avoid the fruit when not riper because of the high content, also main ingredient responsible for kidney stones i think

 

[JP 1983]

Yeah my resources on Monstera says its 0.41% calcium oxalate, pretty high. But if you let it fully ripen in a sealed paper bag for a few days the tingling sensation (oxalic acid) is much less. Great taste though, even my wife was impressed.

 

[Lunai]

wow 😍 who thought that you could eat that stuff 😲
lol, I know that there are some monstera lovers in our town but don't know them personally.
Don't think that they know that these can produce a flower yet alone can be eaten🤣
Every day you learn something new...😁

 

[JP 1983]

This view looks like pineapple.

 

[Mandy Onderwater]

Oof, you guys are getting me excited! Too bad I'll have to share! Technically the plant is granddad's after all, and he said it's been there for probably over 20 years by now. The first 2 flowers!

 

[daveb]

Yeah my resources on Monstera says its 0.41% calcium oxalate, pretty high. But if you let it fully ripen in a sealed paper bag for a few days the tingling sensation (oxalic acid) is much less. Great taste though, even my wife was impressed.

i believe when raw the calcium oxalate is considerably higher, and ones i saw uncle with he left them out until the scales peeled back on own then he knew that portion was ripe he hated them but auint loved them. some may know the plant under its more common names btw - split-leaf philodendron or Swiss cheese plant .

 

[JP 1983]

I was giving my fruit its final inspection today and I actually discovered the source of the prickly sensation you get when you eat this fruit. Between the scales and the fruit surface is a very fine layer of tiny silicon shards (for me, reminiscent of the miniscule glassy spikes that protect kurrajong seeds). I observed that they are prominent on the unripe section, but on the ripe section they had dissolved into the fruit's own acidic juice. I think it would be possible to quickly dip the whole, peeled fruit into a hot water solution for a few seconds to dissolve these tiny, spiky shards before eating it, thus the prickly sensation would disappear entirely.

 

[daveb]

the calcium oxalate can take on a spine like crystal structure also very possible what you have found, a few others with substantial amount, wiki fruit - figs - rhubarb - dried apricots all have some level of calcium oxalate

 

[homegrown]

In a weird synchronicity, my neighbours gave me a ripe monstera fruit on Sunday. I only just met them and they offered it out of the blue. It tastes amazing. I'm only eating the very ripe bits on the end and not getting a strong prickly sensation.

 

[daveb]

In a weird synchronicity, my neighbours gave me a ripe monstera fruit on Sunday. I only just met them and they offered it out of the blue. It tastes amazing. I'm only eating the very ripe bits on the end and not getting a strong prickly sensation.

yes as some call it the inch fruit ... one inch at a time , as it ripens the scaly skin will fold back. still a very slight pinch of salt does change flavor even moreit like many tropical fruits does have a high acid level eve as sweet as pineapple is its same thing a touch of salt nutrelizes the acidic charcater, like if you have ever had a fresh pineapple finished it and a while later a sting sight sensitive touch to lips thats the citrus acid in it