monkfruit

Monk fruit, also known as luo han guo, is a small, round fruit native to Southeast Asia, primarily Thailand and China. It has been used for centuries in traditional Chinese medicine and as a natural sweetener. The fruit's sweetness comes from compounds called mogrosides, which are present in higher concentrations than in many other natural sweeteners.

The cultivation of monk fruit is labor-intensive, involving careful hand-pollination and harvesting. The fruit is typically dried after harvest, and its juice is then extracted to create a concentrated sweetener. This sweetener is significantly sweeter than table sugar, often hundreds of times sweeter, meaning only small amounts are needed.

Monk fruit sweetener is popular as a low-calorie and zero-calorie alternative to sugar. It does not appear to significantly impact blood glucose levels, making it a potentially suitable option for individuals managing diabetes or seeking to reduce their sugar intake. It is also often used in conjunction with other sweeteners like erythritol to improve texture and reduce any potential aftertaste.

The extract is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use as a food additive. It is available in various forms, including liquid drops, granulated powder, and as an ingredient in many commercially produced food and beverage items.