Oak Park Conservatory groups ("Cereus", "Opuntia", and "Pereskia"), plus succulents including "Agave", "Crassula", succulent euphorbias, "Gasteria", "Haworthia", and "Kalanchoe". Woody plants in this room include olive, etrog, fig, date palm, bay and pomegranate. The conservatory's orchids and ferns collection holds orchids, Australian tree ferns and other tropic and sub-tropic fern species, as well as begonias, "Clivia", Ponderosa lemon, sea grape, "Strelitzia reginae", and "Syzygium". The rainforest collection includes "Anthurium", aroids, banana, cycads, dracaenas, ferns, fig trees, "Monstera deliciosa", palms (lady, fishtail, fan, and Canary Island date), papaya, "Peperomia", "Pilea", spider plants, as well as a pond with koi, goldfish, and turtles. In addition
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