The most noticeable difference between Monstera adansonii and Monstera deliciosa lies in their leaf morphology. Monstera deliciosa produces larger, broader leaves that can grow up to 3 feet in diameter when mature. These leaves are deeply lobed with prominent fenestrations (natural holes), giving them their iconic "Swiss cheese" appearance. In contrast, Monstera adansonii has smaller, narrower leaves, typically 4–10 inches long, with more numerous but smaller fenestrations. The leaves of adansonii are often more elongated and heart-shaped, while deliciosa leaves tend to be rounder and more symmetrical.
Monstera deliciosa is a much larger plant, capable of reaching heights of 10–15 feet indoors and even taller in its natural habitat. It grows as a climbing or sprawling vine, often requiring sturdy support like a moss pole. Monstera adansonii, on the other hand, is more compact, usually maxing out at 3–5 feet indoors. Its growth habit is more trailing or vining, making it ideal for hanging baskets or small trellises. While both plants are climbers, deliciosa tends to grow more upright, whereas adansonii has a more delicate, cascading form.
Both species develop fenestrations, but the patterns differ significantly. Monstera deliciosa leaves start solid and develop splits and holes as they mature, often in a symmetrical, radial pattern. The fenestrations are larger and fewer in number. Monstera adansonii, however, produces leaves with smaller, more numerous holes that often appear closer to the leaf margins. The fenestrations in adansonii are more irregular and may extend to the leaf edges, creating a lacy effect.
The stems of Monstera deliciosa are thicker and more robust, with pronounced nodes that produce long, woody aerial roots. These roots help the plant anchor itself to trees in the wild. Monstera adansonii has thinner, more flexible stems with shorter, finer aerial roots. The roots of adansonii are less prominent and often remain close to the stem unless given support to climb.
While both species belong to the Araceae family and produce similar inflorescences (a spadix surrounded by a spathe), Monstera deliciosa is more likely to flower and fruit indoors under optimal conditions. Its fruit, known as "Mexican breadfruit," is edible when fully ripe. Monstera adansonii rarely flowers indoors, and its fruit is smaller and less commonly observed in cultivation. The flowering process in both plants is energy-intensive and typically occurs only in mature, well-established specimens.
Both plants thrive in bright, indirect light and high humidity, but Monstera deliciosa tolerates slightly lower humidity levels due to its thicker leaves. Monstera adansonii is more sensitive to dry air and may develop brown leaf edges in low-humidity environments. Deliciosa also prefers slightly warmer temperatures (65–85°F), whereas adansonii can tolerate cooler conditions (60–80°F). Both require well-draining soil but deliciosa benefits from a chunkier mix due to its larger root system.
Propagation for both plants is typically done via stem cuttings, but Monstera adansonii roots more quickly in water or sphagnum moss due to its thinner stems and higher root node density. Monstera deliciosa cuttings take longer to establish and often require a node with an aerial root for successful propagation. Air layering is another effective method for deliciosa, especially for mature plants.
