Monk fruit whose bionomical name is Siraitia grosvenorii is a herbal fruit that belongs to the gourd family. Monk fruit is native to Southern China and Northern Thailand. In this article, we are going to do a deep research about Monk fruit.
Monk fruit origin
According to Wikipedia, the herb was found in an unpublished manuscript written in 1938 by G. Weidman Groff and Hoh Hin Cheung, they gave the first report about this. According to their report, the fruits were used as the main ingredients of “cooling drink” which is used as a remedy for hot weather, fever, or other dysfunctions traditionally associated with warmth or heat like inflammation.
The fruit was taken to the United States in the early 20th century Groff mentioned that, during a visit to the American ministry of agriculture in 1917, the botanist Frederick Coville showed him a “Luo Han the Guo” fruit which is Chinese originated name for the Monk fruit, it was bought in a Chinese shop in Washington, DC.
Seeds of the fruit were brought in San Francisco from the same Chinese shop and entered into the botanical description of the species. The first research was about a sweet compound found inside the Monk fruit. Today’s science says it’s extracted, sweetness sensation is 250 times stronger than sucrose.
Cultivation of Monk fruit
The germination process of seeds of the Monk fruit is very slow and may take several months, for such casualty, it is grown primarily in far southern China like the mountains near Guilin, as well as in Guangdong, Guizhou, Hunan, and Jiangxi.
These mountains lend the plants shade and often are surrounded by mists that protect the plants from the sun. Nonetheless, the climate in this southern province is warm. The plant is rarely found in the wild, so it has been cultivated for hundreds of years.
Uses and Benefits
According to healthline.com Monk fruit is a small, green gourd that resembles a melon. It’s grown in Southeast Asia. The fruit was first used by Buddhist monks in the 13th century, hence the fruit’s unusual name.
Fresh monk fruit doesn’t store well and isn’t appealing. Monk fruit is usually dried and used to make medicinal teas. Monk fruit sweeteners are made from the fruit’s extract. They may be blended with dextrose or other ingredients to balance sweetness.
As mentioned earlier, Monk fruit is cultivated for its fruit extract, called mogrosides which creates a sweetness sensation that is 250 times stronger than sucrose or common sugar. That extract contains zero calories, zero carbohydrates, zero sodium, and zero fat. So it can be a good alternative for those who are fitness enthusiasts and those who are suffering from diabetes or other sugar-related problems.
In the United States, sweeteners made from monk fruit are classified by the U.S.
Food and Drug Administration (FDA)Trusted Source as “generally recognized as safe,” or GRAS.
It is available in liquid, granule as well as powdered form. It is safe for children, pregnant women, and breastfeeding women too. A 2009 study found monk fruit extract has the potential to be a low-glycemic natural sweetener.
However, for some people it tastes unpleasant so you can check according to your preferences.
Posted by: Roastedbook.com