Monk fruit is a small round fruit in the gourd family and is native to Southern China and Northern Thailand. It is cultivated for its fruit extract, called mogrosides, which can be used as a natural sweetener.
Ever wonder how monk fruit got its name? The earliest records of this fruit were found in the writings of 13th century Buddhist monk in Guilin, that is said to be where the name came from. For centuries monks studied and cultivated this fruit.
Monk fruit has been cultivated in the mountains of Southern China for hundreds of years. This region is warm, lush and frequently veiled with mist, making it a perfect climate for growing this fruit.
In the past monk fruit has been used to remedy fevers, heat exhaustion and inflammation. Today, monk fruit is primarily used as a natural, low or no-calorie sweetener. It is an ideal sugar substitute for anyone managing their weight or sugar intake, as it is rated zero on the glycemic index.
Monk fruit is prized for its sweet fruit extracts, which have long been used as both a medicinal ingredient and a natural sweetener. Monk fruit juice is A LOT sweeter than sugar. Unlike some of the other alternative sweeteners it has a clean flavor with no lingering aftertaste. Monk fruit can be used to replace sugar in a wide range of food and beverages.
We use monk fruit to sweeten our Sugar Free Berry Jam. This delicious jam is also made with ripe strawberries and blueberries. It makes a great addition to smoothies, pancakes, adult grilled cheese sandwiches, peanut butter sandwiches, and of course, toast. Its a guilt free way to enjoy something sweet and delicious!
If you would like more ideas on how to use our jams or want to see our selection of jams, then check us out or follow us on Pinterest, Instagram and Facebook.