Monkfruit
species of plant whose fruit extract is 300 times sweeter than sugar From Wikipedia, the free encyclopedia
The monkfruit, or luohan guo (Siraitia grosvenorii) is a herbaceous plant from the gourd family. It is native to southern China and northern Thailand. The plant is used to get something called mogroside, which is sweeter than table sugar.[2] It has been used as a low-calorie sweetener for drinks and in traditional Chinese medicine.
| Monkfruit | |
|---|---|
| |
| Monkfruit | |
| Scientific classification | |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Rosids |
| Order: | Cucurbitales |
| Family: | Cucurbitaceae |
| Genus: | Siraitia |
| Species: | S. grosvenorii |
| Binomial name | |
| Siraitia grosvenorii | |
| Synonyms[1] | |
|
Momordica grosvenorii | |
Overview
The plant is a vine which is about 3-5m long. The narrow, heart-shaped leaves are 10–20 cm long. The fruit is round, 5–7 cm in diameter, smooth, yellow-brownish or green-brownish in color.
The fleshy inside of the fruit is eaten, and the rind is used for making tea. The fruit is mostly known for being very sweet.[3]
References
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