Monk fruit (Siraitia grosvenorii) is a small green melon native to the mountainous regions of southern China. A member of the gourd family, the fruit has been cultivated for centuries and is prized for its intense natural sweetness. Unlike ordinary sugar, its sweetness comes from compounds called mogrosides rather than naturally occurring sugars, making monk fruit extract around 150–250 times sweeter than table sugar.
For centuries, monk fruit has been cultivated in the remote mountains of Guangxi Province, where it was traditionally used in Chinese herbal medicine to soothe sore throats and ease coughs. Named after the Buddhist monks who first cultivated it, the fruit was commonly prepared as a tea or herbal infusion. Today, its naturally intense sweetness has made monk fruit a popular alternative to sugar in ketogenic and low-carbohydrate foods.
Scientific research has focused primarily on the fruit’s mogrosides, which are responsible for its sweetness. Studies suggest these naturally occurring compounds also possess antioxidant properties, although more human research is needed to better understand their potential health effects.
Monk fruit is found in Choco Lico — a keto-friendly ritual bar inspired by mindful coffee moments.
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The information provided in The Herbal Library is intended for educational purposes only and should not be interpreted as medical advice. Our products are not intended to diagnose, treat, cure or prevent any disease.
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