Monk Fruit (Luo Han Guo)
砂糖の300倍の甘さ！？広東スープに深みを与える「神の果実」
Description
A specialty gourd fruit from Guangxi, China. Ping-pong sized, sold dried and dark brown. Boasts an intense sweet component (mogroside) said to be '300 times sweeter than sugar' with near-zero calories. Used to add sweetness and depth to Cantonese soups or throat-soothing herbal teas (Liang Cha).
Classification: Everyone, Spice, Medicinal, Luo Han Guo, Monk Fruit, Sweetener, For Soup, Good for Throat
Shops selling Monk Fruit (Luo Han Guo)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Dried fruit of Siraitia grosvenorii(Monk Fruit)
Instructions
- [Typical Uses]
- [Cantonese Medicinal Soup (Lao Huo Tang)]: Add 1/
- of a cracked Monk Fruit to pork bones, chicken, and goji berries, and simmer for hours. Yields premium sweetness and depth without any sugar.
- Boil in water to drink as 'Monk Fruit Tea' (silver bullet for sore throats).
- Natural sweetener for Lu Shui.
Learn more Substitutes, pairings, tips
Key spices
Intense、rich sweetness like black molasses or caramel、with slight astringency
Substitutes at Japanese supermarkets
(Can substitute sweetness with sugar, but lacks the specific black-molasses-like flavor)
Pairing
All Cantonese Soups / Liang Cha (Herbal Tea) / Lu Shui
Trivia
In China (esp. Guangdong/HK), carrying 'Monk Fruit Tea' in a thermos during dry seasons or when coughing is a staple. Recently exploded in popularity in Japan as the raw material for the diet sweetener 'Lakanto'.
Eating tips & etiquette
When using, 'crack' the shell in your palm and add the fluffy, sponge-like pulp and seeds to the soup. Adding a whole one makes it too sweet to drink; breaking it to use '1/4 to a half' is standard for home pots.
Allergen
None