Monstera plants thrive in the understory with dappled sunlight, which has adapted it well to indoor conditions. We had one in our living room for years, and it climbed up the wall reaching the ceiling.

We decided to reposition it and literally threw it down the Titirangi bank. Years later we noted it was still thriving, and had reproduced to become a bankside feature! What we offer here are two that we cut from the plant and have popped them into pots. That was about a year ago, and now each has grown aerial roots ready to climb onto another plant or tree, and each of these two have developed new leaves over last summer.

In its natural habitat, Monstera deliciosa uses aerial roots to climb trees, reaching for light through the dense foliage. Indoors, it typically reaches 6-8 feet (1.8 to 2.4 meters) in height and spread, with proper support for its climbing habit.

The fruit is delicious, and tastes of ... fruit salad! When ripe, the scales lift and reveal the edible part underneath, which has a sweet taste reminiscent of a mix of banana, pineapple, and mango. Delicious! However, it’s important to wait until the fruit is fully ripe before consuming, as unripe Monstera fruit contains oxalic acid, which can cause discomfort if ingested. The ripening process naturally neutralizes these compounds, making the fruit safe to eat.