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Monstera deliciosa Liebm. - Araceae - cerimán (span.), Swiss cheese plant, Mexican breadfruit, **Köstliches Fensterblatt**

Climbing vine, native of Mexico and Guatemala; widely cultivated in the tropics and subtropics for fruit and commonly grown as an ornamental plant outdoors in the tropics and subtropics and indoors elsewhere.

"A mere nobel plant than Monstera deliciosa, or Tornelia fragrans as some call it, we could not name, either for the stove, greenhouse, or the sub-tropical garden in summer. Apart from its stately aspect, it bears large fruits possessing a luscious Pine-apple flavour..." \\
[The Garden, vol. 18 (1880), 451] [[http://www.plantillustrations.org/illustration.php?id_illustration=199447&id_taxon=9336]]

"The monstera fruit is green in color, shaped like an elongated pine cone (up to 10 in. in lenght), and covered in small tile-like platelets. These gradually fall away as the fruit ripens, and a pervasive tough delicate aroma develops, somewhat reminiscent of pineapple and banana fruits. The fruit is also extremly sweet-tasting, although before fully mature it imparts to the mouth an intensely irritating sensation supposedly caused by needle-like crystals of calcium oxalate." \\
Main components of the Likens-Nickerson extract were acetoin (23.1%), ethyl butanoate (18.4%), ethyl 2-methylbutanoate (3.6%), ethyl 3-hydroxybutanoate (5.9%), ethyl hexanoate (3.9%), linalool (2.4%), and heneicosane (8.1%). Minor components were e.g. phenylacetaldehyde (0.2%), ethyl benzoate (0.6%), δ-octalactone (0.4%), ethyl decanoate (0.3%), and ethyl dodecanoate (0.5%). Some 400 components were detected in adsorption chromatography fractions, including esters like e.g. ethyl tiglate, ethyl crotonate, ethyl (Z)-4-octenoate, and ethyl 3-(methylthio)-propionate. \\
[Peppard, Terry L. "Volatile flavor constituents of Monstera deliciosa." Journal of Agricultural and Food Chemistry 40.2 (1992): 257-262] https://pubs.acs.org/doi/pdf/10.1021/jf00014a018

"Remarkable differences were found in both the quantitative and qualitative composition of M. deliciosa fruits at different ripening stages." Main volatile metabiltes of M.deliciosa fruits were ethyl butanoate (46-60%), linalool (9.7-17.6%), ethyl hexanoate (7.0-16.1%), ethyl 2-methyl butanoate (6.4-10.1%), ethyl benzoate (0.3-2.3%), butanoic acid (0.2-1.4%), propyl butanoate (0.9-1.2%), and butyl butanoate (0-1.0%). Minor components present at the ripe stage were e.g. ethyl tiglate (0.08%), [[https://www.thegoodscentscompany.com/data/rw1022991.html|ethyl (Z)-4-octenoate]] (0.05%), 2-methylbutanoic acid (0.46%), (E,Z)-2,4-decadien-1-ol (0.01%), γ-octalactone (0.03%), and δ-octalactone (0.07%). \\
[Spínola, Vítor, et al. "Establishment of Monstera deliciosa fruit volatile metabolomic profile at different ripening stages using solid-phase microextraction combined with gas chromatography–mass spectrometry." Food Research International 67 (2015): 409-417] [[https://www.sciencedirect.com/science/article/abs/pii/S0963996914007698]]

{{:monsteradeliciosa_ripenfruit.jpg?600}} \\
Monstera deliciosa : ripen fruits with inside details \\ [[https://commons.wikimedia.org/wiki/File:Monstera_deliciosa_ripen_fruit_01.JPG]] by B.navez (2006) [[https://creativecommons.org/licenses/by-sa/3.0/|CC BY-SA 3.0]]