Do you recognize this leaf? It belongs to a common plant, grown in many people’s yards. It’s a Monstera Deliciosa, also known as Ceriman, Split-Leaf Philodendron or Swiss-Cheese Plant. I first wrote about Monstera last July when mine began to fill with fruit. What’s special about Ceriman is that it is one of few plants that flower and fruit in full shade. And most people don’t know that they can actually eat the fruit. Monstera can also be grown in a planter, and as a houseplant, though it is unlikely to produce fruit like this.
If you want to use the fruit, Monstera is best grown at temperatures of 20–30 °C (68–86 °F). It requires shade and likes high humidity. The fruit begins to ripen when the hexagonal green scales start to lift off naturally. It takes about a week for all the scales to come off, so one piece of fruit is harvested over several days–not all at once. As the scales come off, you scrape off the moist flesh underneath, which is what you eat. With the piece of fruit in the picture it took 9 days for all the scales to fall off. Since I wasn’t going to use it right away, I scraped the flesh off into a container and froze it every few days, until the entire fruit was finished ripening. A warning is warranted here—don’t force the scales off! You need to let it ripen naturally to the point where the scales lift-off on their own. Then you can eat the flesh underneath. If you eat the flesh before it is fully ripe, it could cause severe irritation in your mouth and throat. If you do this once (as I did the first time I attempted to eat the fruit), you won’t do it again!
Monstera is high in potassium and vitamin C. It tastes like a blend of pineapple and banana. Here are some of my recommendations for how to eat the ripe fruit: mix it into a fruit salad, add it to smoothies, put it on granola or on top of oatmeal, sprinkle it on salads.
I recently had the pleasure of attending one of Chef Allen Susser’s Vegetarian Farm-To-Table Dinners at The Café at Books & Books, Adrienne Arsht Center, Miami. I was so entranced with the delicious food and lively conversation at the table—dinner is served “family-style” with everyone sitting together—that I almost forgot to take pictures. I only managed to get this one photo of one of the appetizers and I’m not sure what all the ingredients in it are… but it was VEEERRY TASTY! (Chef Allen, if you are reading this, please let me know what is in this delectable dish.)
The tables where set up in the plaza, in the middle of a small Farmers’ Market. We were served 5 courses–all made with locally-sourced, fresh ingredients–while listening to live music. And there was also free-flowing wine. After the meal, some of the folks from the Farmers’ Market talked about what they produce. Part of Chef Allen’s vision with these events is for people to learn where the food comes from and to meet/support the local farmers. The Farm-to-Table Dinners are every Monday night at 6:30 and the Farmers’ Market starts at 4. If you live in south Florida, I highly recommend coming to one of the Dinners and/or visiting the Farmers Market. I’ll be there this Monday, again, and I promise to take more pictures!
In a large blender add 2 cups blueberries and 2 ripe bananas. Then fill the rest of the blender with equal parts pineapple and water and/or ice. If you don’t have fresh pineapple, you can use pineapple juice instead.
I want to thank everyone who has read my posts during my 100-Day Project of writing about edible gardening—stories about plants & people. This is the 100th day! I’ve thoroughly enjoyed your comments and have learned so much from you while reading your blogs and remarks. It’s also been such a pleasure to meet so many of you in the blogging community. I’m going to take a couple of weeks off from writing now to think about how I am going to continue… Perhaps I’ll post once or twice a week or change focus a bit. Please feel free to let me know what you’ve liked or not liked…
The first bananas are growing on my Goldfinger Banana plant. This plant is approximately 12’ tall. When the high winds started in Miami due to a possible impending storm, I decided to cut the flower off so that the plant wouldn’t be so top heavy. Banana plants don’t do well in high winds; they tend to topple over. The flower weighed close to 3 pounds!
Oh my dear coffee, how I love you and hate you…let me count the ways… I love the ritual of getting up in the morning and first pouring the water into the stainless steel espresso maker, otherwise known as a Moka Pot. I love packing you in, ground-up fine, and putting you on the stove. It’s comforting. I love the smell of you and your taste. So what don’t I like? That the time it takes to perform this ceremony could be used to support a healthier habit, like making a fruit or veggie smoothie. And what I hate is that I’m addicted to you. This morning I tried to split-up with you. I didn’t drink you; I made a fresh juice instead. By the end of the day I had a splitting headache. When you look at the overall picture coffee, you’re not that bad of a habit—I mean you’re not nicotine or heroin. But the caffeine withdrawal is unpleasant. So now that I already survived the first day of a horrendous migraine, I think I’ll stay away from you for another day, and maybe another… we’ll see how it goes.
If you have a strong blender it’s easy to make pineapple juice or a smoothie. I use a Vitamix, which will totally pulverize the fruit. Start with a whole pineapple. Cut off the crown (top) and bottom. Then slice off the outer layer of the pineapple so you are left with the yellow part. Now slice that crosswise and into wedges. No need to slice out the middle core. A strong blender will puree that. Toss the wedges in the blender and add water and/or ice, depending on the desired consistency. Blend on high. If you add water it will look like the juice that I made in the picture. If you add ice, it will have the consistency of a smoothie. Either way, it’s sweet and tastes great.
If you want to GROW a pineapple, just take the crown that you cut off and set it aside for a couple of days to dry out a bit. Then place it loosely in soil, either in the ground or in a planter. Pineapple grows shallow roots so it is fine in a planter. It will take approximately 2 years to grow an edible fruit so it is good to have a few plants, started at different times. Pineapple is a tropical fruit; it does need sun and warm weather. Good luck!
This morning I got to harvest the first pineapple from my yard. I had bought the plant over when I moved here a year ago. When it changed colors from green to yellow, I knew it was ripe. I have six other pineapple plants, in different stages of development. It takes approximately 2 years to grow a pineapple. This fruit can be easily grown in a container as well, because the roots are shallow.
I love peanut butter—spooned straight out of the jar, on bread, in a pie, in sauce, and in a shake! The ingredients are non-hydrogenated peanut butter, very ripe bananas, fresh figs and soy milk. You can use a nut milk or dairy if you prefer.