Monk Fruit
砂糖の300倍の甘さ！殻を割って煮出すだけで「罪悪感ゼロ」の甘いスープ
Description
A cucurbitaceous fruit used long-term in China/Taiwan. Intensely sweet yet calorie-free. Just cracking the shell and putting the pulp in soup or drinks makes them super sweet without sugar.
Classification: For Everyone,Whole Spice,God-given Natural Sweetener
Shops selling Monk Fruit
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Monk Fruit(Dried fruit)
Instructions
- [Usage Secret]
- [Monk Fruit Tea (Throat Cure)] Crack the shell by hand and simmer the contents in hot water for
- mins. A staple when Taiwanese have sore throats or crave sweets while dieting.
- [Meat Braises] Adding ~1/
- piece instead of sugar adds 'deep rich sweetness' to pork belly or Luwei.
- [Medicinal Soup] Tossed in as a natural sweetener to mellow out bitter herbs.
Learn more Substitutes, pairings, tips
Key spices
Deep sweet aroma like burnt brown sugar or caramel
Substitutes at Japanese supermarkets
Lakanto (extracted sweetener) or sugar (but adds calories)
Pairing
Throat-soothing tea, Braised pork belly, Sweet dessert soups
Trivia
[For Women] Called 'God's Fruit', believed to moisturize lungs and stop coughs. Since it doesn't raise blood sugar, it's a strong ally for health-conscious Taiwanese girls. Whole fruits are tennis-ball sized and light, sold in nets in Shin-Okubo. A hit with natural-sweetness-seeking cooks.
Eating tips & etiquette
[Unique Eating] When DIYing 'Suanmeitang' (plum juice), adding Monk Fruit instead of sugar creates an 'adult health drink' with even more prominent smoky richness!
Allergen
None