MONK FRUIT

What is monk fruit?

Monk fruit (Luo Han Guo in Chinese, Siraitia grosvenorii) is a fruit native to southern China and northern Thailand. It has been used for centuries in traditional Chinese medicine for its medicinal properties and intense natural sweetness.

Properties of Monk fruit

Zero-calorie natural sweetener: Its sweetness comes from compounds called mogrosides, which are up to 200-300 times sweeter than sugar, but without calories.
Zero glycemic index: It does not affect blood sugar levels, making it ideal for diabetics and people on low-carb diets.
Antioxidant and anti-inflammatory: Mogrosides have antioxidant effects that help combat oxidative stress and inflammation.
Potential benefits for the immune system and respiratory health: In traditional Chinese medicine, it has been used to relieve coughs and respiratory problems.

Are there different varieties of monk fruit?

Yes, there are different varieties of Siraitia grosvenorii, but the most common ones are grown in China for sweetener production.

Main producing countries

The largest producer of monk fruit in the world is China, specifically in the Guangxi region. There are also crops in northern Thailand, but on a smaller scale.

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How can it be consumed or prepared?

Dried fruit: It is used in teas and infusions.
Powder or liquid extract: It is used as a sweetener in beverages, desserts, and baked goods.
Mixed with other sweeteners: Some commercial versions combine monk fruit with erythritol or stevia to improve texture and flavor.