Monstera Delicioso has a definite tropical flavor and grows in hot humid environments. It is actually the fruit of a large philodendron and is prevalent in south Florida. The flavor is often described as a cross between a banana and a pineapple although there are also hints of kiwi and coconut. Although its appearance is known to encourage a variety of comments (some of which I will obviously not list), the oddity of it does not end with its looks.
The reptilian-looking scales are the outer layer of the monstera. To ripen it, you must leave it out (standing in a glass is preferrable to laying it down) at room temperature and let nature run its course. In time the 'scales' will begin to dislodge themselves from the inner fruit. This happens first at the stem end and works its way down. The hexagonal pieces will almost fall out on their own.
Underneath this layer is a soft greyish white pulp with an intense tropical aroma. This is the edible part. Beneath that layer is a hard core which is not edible. It would be difficult to serve this fruit whole and the best way to go about it is to scrape the sweet edible part off and use it in typical fruit applications. Chef Douglas Rodriguez is reported to use it in ceviche on occasion.
Chef K had an interesting thought on a recent dinner. The very one and only recipe that he has always kept secret is his Grandma's banana bread... I've had it on occasion and it's incredible. So, the idea was to use the monstera delicioso in a banana bread (actually then cubed and used with a gruyere fondue)... a Monster Bread!!! (Cheesey, but this was right around Halloween.) The result was pretty damn good. So good in fact that it inspired me to pay the price for another one (above) at the local farmers market and plan my own. That won't happen for at least another week, since it needs to ripen first.
WARNING!!! The monstera delicioso is the puffer fish of fruit!!! Their is more reason than sweetness alone to allow the ripening process to occur. If eaten unripe, the fruit can actually cause your throat to swell up and choke you... even more appropriate for Halloween horror! The culprit is oxalic acid, and it is found in all parts of the plant excluding the ripened fruit... and even then, it may act as an irritant to overly sensitive people.
This brings up a horrible tale of murder that was told to us by Yvonne at Tropical Delights (who brought us the original specimen that later became bread). There was supposedly a local man who once fed this fruit unripened to his wife, who as a result began to suffocate and die after eating it. Many speculate murder due to the fact that this man was a horticulturalist and probably knew what he was doing. This was many years ago, and the man may have gotten away with murder... but, don't go off feeding this thing to your wife just yet. The court systems have evolved quite a bit, and do you really want to take the chance?!? They may trace your computer browser history to this post.
Like the puffer fish, with great danger comes great deliciousness. Even after allowing to ripen, some of us who sampled the fruit felt scratchiness in our throats... is it psychological? Maybe.
But aside from all that, the monstera delicioso is quite delicious and quite rewarding. Besides, they wouldn't really sell it openly at farmers markets if it wasn't safe, would they? ... would they??!
