Monk fruit

Siraitia grosvenorii

fruit

A small round dried fruit, steeped as a drink or in soup: its mogrosides are 150 to 250 times sweeter than sugar, with no calories.

Origin

China (Guangxi)

Season (United States)

all year round

Preparation

The dry shell is cracked, and the whole fruit, shell included, is simmered for about ten minutes in a quart of water; it is strained and drunk. One fruit is enough for several cups.

Molecules

In small amounts, not counted Pectins · Insoluble fibers

Did you know?

Its name is said to come from Buddhist monks, the luohan, who were the first to grow it.