[Relaxed Music]
Hello! So what I'm going to talk about today is actually pretty interesting. It's a
fruit that's very hard to find in the US, but it does exist. It does grow here. It grows in... um
south Florida
Especially, there's a few people growing it over there. But in
New York City, this is the second time
I've seen it. You know, I look for this stuff. And this is the second time that I've seen this fruit. It's called monstera
deliciosa,
which.. uh
the name itself is pretty interesting. Monstera
is Latin for
monstrous or abnormal, and
deliciosa means delicious. So it is literally a delicious monster.
Although the the monstera, I believe, is not actually for the fruit.
It's not what it's referring to. It's referring to the leaves, because they have like little slits in them.
People actually call this Swiss cheese fruit. I think in France it's called Gruyere
fruit, and that's because it has holes like cheese can have holes. It also has the name Adam's ribs.
Named because it kind of looks like, the leaves kind of look like ribs.
The unripe fruit is actually extremely dangerous, because if you eat the fruit
unripe, but it has a high amount of oxalic acid which, it's
actually used as a rust cleaner and a wood bleach.
So you just imagine what something that
bleaches wood and removes rust could do to your insides.
Even like on contact to your skin, it's very dangerous. So it's a very
kind of like corrosive kind of acid.
But if you wait, it turns into a rather delicious fruit, so hopefully it is ripe.
But if you have a monstera deliciosa, be very careful. Make sure that you're ripening it properly. Because if you don't,
you can get burned. I know some people actually can have, um
allergic reactions to it. They might be sensitive to this acid, so if you
know that you have like allergies, you know, you might want to be careful.
So, here is my monstera. As you see, I have it in a bag right now.
That's because if you leave the fruit out on the counter like over time, it will actually ripen.
But to speed up the ripening process, you put in like a brown paper bag or a plastic bag.
And, um
there we go. I have it just like sitting in a jar,
which I, I don't know, I saw that in the instructions that it's recommended to keep it in a jar.
Why? I don't know. And
as you can see, it is peeling these little scale things on the outside. See, they're just like a little hexagon, and
and what happens is, as this ripens, these fall off.
You see there's like a little pile of them here. These just like fall off the fruit. They crumble apart very easily
just as it ripens, and underneath you have the the edible fruit.
But, so, this is pretty much ready
entirely. But if you were to eat like this stuff at the bottom here where it hasn't peeled off, this would be bad for you.
This would probably give you a burn. But once you get to the top, this is all good stuff.
So you only eat what peels off. You can kind of like brush it off like a little bit,
but you don't want to like pull it. If it comes off
just like with like light pressure, then you're okay. But any more than that, and
you shouldn't be eating it. Seems to be okay.
It's peeling more in some areas than others. This is coming off pretty easily.
Okay, these are
relatively firm, so I think that that, that is what I'm getting right here.
It comes off kind of like little,
like little corn kernels, just like that.
It's got a very strong
smell to it.
If you don't smell--
it's kind of like a, I don't know, like a
pineapple or like jackfruit smell-- if you don't smell that, it's probably not,
not ready to start to take the scales off.
But you see they're just like coming off, just like that.
If you see like there's like little black specks like, that's edible. It's okay.
Alright
Hmm, so
good, but
hard to describe. It's kinda like pina colada. It tastes like pineapple
and... coconut.
It's got like a creamy taste to it.
Maybe like a little bit like cherimoya.
Um,
people often compare it to being like banana-like and, um
I could see that a little bit, but it definitely has more of a pineapple taste than a banana taste.
One thing to keep in mind if you're eating this, is that this stuff is
sometimes used as a laxative, so if you eat like a whole lot of this, you're gonna have some troubles.
It hasn't attracted any bugs, which I think is kind of interesting, just like as it's been peeling on my my counter it hasn't,
maybe because I covered it with a bag. But, um,
maybe bugs aren't super interested in it.
I would say like if you are ripening it, put it in the bag just be to be safe.
And I believe you can just like leave this out and it's okay. I don't think you need to put this in the fridge.
You just kinda like eat little
bits as the scales fall off.
Very bizarre way to eat something,
but it's really good. So yeah, that's it. This is a very interesting fruit.
I mean, it looks weird. It ripens strange. The fruit is
really delicious, but also pretty strange. It's dangerous. It's got weird leaves.
It's a weird one.
But it is amazing.
So if you can try, if you can track this down, give it a try because it's really, really delicious. You'll really like it.
You know this is probably one of my
favorite fruits,
but it's a hard one for me to come by here in New York. If you can find it, try it, you'll like it.
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