It Is Delicious,

and it is a monster too,

commonly called the Swiss Cheese Plant, many of us grow it in our homes, to give it it's proper name, 

Monstera deliciosa, the fruit of this plant, also called ceriman, can be dangerous when it is not fully ripe, that's when the fruit is full of oxalic acid which can cause severe skin and throat irritation, when fully ripe, the monstera offers a wonderful combination of strong tropical flavors like pineapple, coconut, and banana, in its native countries of Mexico, Guatemala, Panama, and Costa Rica, it is typically eaten on its own or prepared into jams, chefs also whip up monstera-based desserts, either pairing the fruit with a dash of light cream or incorporating it into fruit cups or ice cream, unlocking that flavorful potential—and avoiding any painful toxicity—is all a matter of timing, so how do you know when the fruit is safe? that's a complicated process that is covered by several paragraphs and a video at Gastro Obscura, photograph of the fruit Annon201, I wonder how many people that grow the plant as a houseplant know it is a monster? the monster part of the name refers to its size.