FoodReference.com Logo

Food Trivia & Facts Section: FoodReference.com

Home   |    Food Articles   |    FOOD TRIVIA & FOOD FACTS   |    Today in Food History   |    Cooking Tips   |    Recipes   |    Food Quotes   |    Who Who's   |    Videos   |    Trivia Quizzes   |    Crosswords   |    Food Poems   |    Food Posters   |    Cookbooks   |    Recipe Contests   |    Cooking Schools   |    Gourmet Tours   |    Food Festivals & Food Shows

An eclectic collection of information about various food and beverages, plants and animals around the world

You are here >  Home >

 FOOD TRIVIA & FACTSMINCEMEAT to MORTAR >  Monstera >

NEXT

  Also see: Articles and Kitchen Tips


 



FOOD FACTS & FOOD TRIVIA


MINCEMEAT to MORTAR    •     Mincemeat & Mince Pie    •     Minerals    •     Minnesota Food Trivia    •     Minnesota Food Statistics    •     Mint    •     Mint Family    •     Miracle Fruit    •     Mirepoix    •     Mirin    •     Mirliton    •     Miso    •     Mississippi    •     Missouri    •     Mizuna    •     Mock Turtle Soup    •     Molasses    •     Molecular Gastronomy    •     Molson Beer    •     Monkey Bread    •     Monkey Dish    •     Monkey Pot    •     Monkfish    •     Monosodium Glutamate    •     Monstera    •     Montana    •     Monte Cristo    •     Monterey Jack Cheese    •    MoonPies    •     Moonshine    •     Mopane Worm    •     Moqua    •     Moray Eel    •     Morbier Cheese    •     Morels    •     Mortadella    •     Mornay Sauce    •     Mortar and Pestle



COOKING SCHOOLS & COOKING CLASSES
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

 

 

MONSTERA

Monstera (Monstera deliciosa) of the Arum family, also known as ceriman and Mexican Breadfruit, and Swiss cheese plant, is a common houseplant, frequently called split-leaf philodendron.

Monstera are native to Central America, and are grown in Florida and California for their fruit.  They seldom fruit in the home. The fruit looks like a large, long, pine cone, whose scales dry out and separate as the fruit ripens.

Unripe fruit is an irritant to both the mouth and throat due to oxalic acid - they also taste terrible at this point (the fruit takes a year or so to mature and ripen). 

When ripe the fruit has aromatic white pulp with a banana/custard texture and a flavor like pineapple, mango and banana.

 

 

Home    |     About Us & Contact Us    |     Bibliography    |     Food History Articles    |     Food Timeline    |     Quotes About Food    |     Other Links

Food Reference.com  (Since 1999)    “The duty of a good Cuisinier is to transmit to the next generation everything he has learned and experienced.”   Fernand Point, 1941


Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2013 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.     You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.
 





 



RELATED PAGES

Food History Calendar
 Culinary History Books
 Shop for Kitchen Tools
 Local Food Festivals
 Poems About Food



Chef Food Art & Posters