Monk Fruit Plant (Siraitia grosvenorii)
Monkfruit (Siraitia grosvenorii)
Common Names: Monkfruit, Luohan guo.
Botanical Name: Siraitia grosvenorii
Origin: Native to southern China
Climate: Best for Subtropical Climate
Type: Herbaceous perennial vine
Fruit Extract: Mogrosides, creating a sweetness sensation 250 times stronger than sucrose.
Traditional Use: Used in traditional Chinese medicine for the treatment of cold and sore throat.
Monk fruit is proposed to be free from calories and carbs, potentially aiding in weight control.
Studies suggest that monk fruit does not affect blood sugar levels, making it safe for people with diabetes.
Contains mogrosides, antioxidants that protect the body from oxidative stress.
Mogrosides in monk fruit might have anti-inflammatory effects, potentially reducing the risk or relieving symptoms of conditions linked to chronic inflammation.
Ongoing research indicates that a compound in monk fruit, mogroside I’ve, could hinder cancer cell growth.
Monk fruit can be used as a sugar substitute in baking, cooking, and beverages.
Monk fruit sweetener is considered safe for people with celiac disease and pregnant women.
Bloom Time/Fruiting: 1 to 2 Years
Maintenance Required: Moderate