Monstera deliciosa leathery, glossy, heart-shaped leaves long by broad. Young plants have leaves that are smaller and entire with no lobes or holes, but soon produce lobed and fenestrate leaves as they grow. Although it can grow very tall in nature, it only measures between 2 and 3 metres when grown indoors. The leaves are large (up to 1 m long), heart-shaped and pinnate. The older the plant, the more the leaves are covered with large perforations which earned the name of "swiss cheese plant" in English. Wild seedlings grow towards the darkest area they can grow until they find a tree
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