Monk Fruit

Monk Fruit

Product Name: Monk Fruit
Other Names: Luo Han Guo
Product Characteristics: The fruit is round with a rough exterior and longitudinal grooves. When ripe, it is red or yellow.
Plant Source: Monk fruit comes from the monk fruit tree (scientific name: Artocarpus heterophyllus).
Main Components: Monk fruit is rich in various nutrients, including vitamin C, B vitamins, beta-carotene, pectin, and organic acids.
Nature and Flavor: Sweet, slightly sour, and warm in nature. It enters the lung and spleen meridians.
Applications: Monk fruit is commonly used in traditional Chinese medicine, where it is known for its heat-clearing, detoxifying, lung-moistening, cough-relieving, and blood pressure-lowering properties.
Storage: Monk fruit should be stored in a dry, ventilated place, away from direct sunlight, to prevent spoilage.

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Product Introduction

Monk fruit is a popular natural sweetener and traditional Chinese medicine. It's rich in vitamins, antioxidants, and other beneficial compounds. Known for its sweet taste and health benefits, monk fruit is used in various applications, from traditional medicine to modern food and beverage products.

Main Active Ingredients

Monk fruit is primarily known for its natural sweetener called mogrosides, which are hundreds of times sweeter than sugar but contain very few calories. It also contains vitamins like vitamin C and B vitamins, as well as antioxidants like beta-carotene.

Product Applications and Usage

Monk fruit is widely used in:

Traditional Chinese Medicine: It's used to treat conditions related to heat, cough, and high blood pressure.
Food and Beverage Industry: Monk fruit extract is a popular natural sweetener used in various products like beverages, candies, and baked goods.
Dietary Supplements: Monk fruit is often found in dietary supplements for its antioxidant and health-promoting properties.

Product Source Plant Introduction, Distribution, and Growth Environment

The monk fruit tree is native to tropical Asia, particularly southern China and Southeast Asia. It thrives in warm, humid climates and well-drained soil.

Harvesting, Processing, and Storage

Monk fruits are typically harvested when they are ripe and have turned red or yellow. After harvesting, they are dried and processed to extract the sweet compounds. Dried monk fruit can be stored in a cool, dry place for extended periods.