The most noticeable difference between Monstera adansonii and Monstera deliciosa lies in their leaf morphology. Monstera deliciosa features large, heart-shaped leaves that can grow up to 3 feet in diameter when mature. These leaves develop distinctive fenestrations (natural holes) and deep splits as the plant ages, giving them a "Swiss cheese" appearance. In contrast, Monstera adansonii has smaller, narrower leaves, typically 4–10 inches long, with more uniform oval or elliptical fenestrations. The leaves of adansonii are thinner and often appear more delicate compared to the thick, leathery texture of deliciosa leaves.
Monstera deliciosa is a vigorous climber or sprawling plant that can reach heights of 10–15 feet indoors and up to 70 feet in its natural habitat. It develops thick, woody stems and requires sturdy support like a moss pole. Monstera adansonii, on the other hand, is more compact and trailing, making it ideal for hanging baskets or smaller spaces. It rarely exceeds 6–8 feet indoors and grows as a vine with thinner, more flexible stems. While both species are hemiepiphytes (plants that grow on trees), deliciosa tends to become more tree-like with age, whereas adansonii remains vine-like.
The fenestrations (holes) in the leaves of these two species differ significantly. Monstera deliciosa develops both holes and deep splits (pinnations) along the leaf margins, creating a dramatic, almost "split-leaf" effect. These fenestrations appear as the plant matures and are thought to optimize light capture and wind resistance in the wild. Monstera adansonii, however, typically retains closed leaf margins with smaller, rounder or elongated holes concentrated near the central vein. The fenestrations in adansonii are present even in younger leaves, unlike deliciosa, where splits appear only in mature foliage.
Both species belong to the Araceae family and produce similar inflorescences (a spadix surrounded by a spathe), but flowering is rare indoors. Monstera deliciosa is renowned for its edible fruit, which resembles a green corn cob and has a tropical flavor when fully ripe—hence its name "deliciosa." The fruit takes over a year to mature and is rarely produced outside its native habitat. Monstera adansonii also produces fruit, but it is smaller, less conspicuous, and not considered edible. The flowering structures of adansonii are smaller and less showy compared to those of deliciosa.
While both plants thrive in bright, indirect light, Monstera deliciosa tolerates lower light conditions better than adansonii. Deliciosa grows more slowly in low light but retains its health, whereas adansonii may become leggy and lose fenestrations without adequate light. Both prefer well-draining soil and high humidity, but adansonii is more sensitive to overwatering and requires a consistently moist (not soggy) environment. Deliciosa, with its thicker roots, is slightly more drought-tolerant.
Both species produce aerial roots to anchor themselves to supports, but Monstera deliciosa develops thicker, more robust aerial roots that can even damage surfaces over time. These roots help the plant climb and absorb nutrients. Monstera adansonii has finer, more delicate aerial roots that are less invasive. Its vining habit makes it better suited for trellises or hanging displays, while deliciosa benefits from sturdy vertical supports to mimic its natural growth pattern.
