Monstera deliciosa not full sun (except in winter in temperate regions where the insolation is much less than in its natural habitat). The aerial roots have been used as ropes in Peru, and to make baskets in Mexico. In Mexico, a leaf or root infusion is drunk daily to relieve arthritis. In Martinique the root is used to make a remedy for snakebite. In Colombia it is used as a decorative plant. Monstera deliciosa Monstera deliciosa, the ceriman, is a species of flowering plant native to tropical forests of southern Mexico, south to Panama. It has been introduced to many tropical areas,
Monstera deliciosa of ripening by its bottommost scales becoming yellowed. As it ripens, the starch that was stored in the green fruit is converted to sugar, giving it its sweet flavor. This mechanism is comparable to how banana fruits ripen. The strong odor the fruit produces becomes noticeable when it is half-ripe. As time passes and the fruit continues to ripen, the odor becomes stronger. After it becomes fully ripe, however, the scent deteriorates quickly. The fruit may be ripened by cutting it when the first scales begin to lift up and it begins to exude a pungent odor. It is wrapped