What are the characteristics of monk fruit? What is monk fruit

Monk fruit is the fruit of a plant and is cold in nature. It has the effect of clearing the lungs and improving the pharynx, dissolving phlegm and relieving cough, and moistening the intestines and laxative. It has a good effect on people with high blood pressure, diabetes, hyperlipidemia, sore throat, acute tonsil inflammation, and gastritis.

Moreover, monk fruit also has the anti-aging effect. It can usually be taken by soaking it in water. Monk fruit is cold, the spleen and stomach are relatively weak, or it is best not to take it during women's menstruation, so as not to increase the cold in the body or cause diarrhea.

1. Monk fruit and pear soup. Ingredients: 250g pear, 7g dried monk fruit, 5g rock sugar.

Method: Wash the pear, peel and cut into small cubes, preferably Sydney pear or Ya pear, break the monk fruit, put it in a pot with the pear pieces, and pour 400-600 ml of water. Once the water is boiling, turn to medium-low heat and continue to cook for 20-30 minutes, adding sugar to melt.

2. Monk fruit hawthorn drink. Ingredients: 1 dried monk fruit, 5-8 pieces of hawthorn.

Method: Wash the dried monk fruit, crush the shell, wash and drain the hawthorn, and put it in a pot with the monk fruit; Add an appropriate amount of water, bring to a boil over high heat, and then simmer for 5 minutes.

3. Pork soup with monk fruit. Ingredients: 100g pork, 30g dried monk fruit, a little ginger.

Method: Wash the pork, remove the blood with flying water, and break the monk fruit. Put the pork, monk fruit and ginger slices into the pot together, add an appropriate amount of water, boil over high heat and simmer for 1 hour, add an appropriate amount of salt to taste before leaving the pot.

4. Monk fruit motherwort soup. Ingredients: monk fruit 15g, motherwort g.

Method: Wash the monk fruit and soak it in water with motherwort.

At present, the varieties widely used in production are mainly round fruit type green peel fruit, red hair fruit and tea mountain fruit, which have wide adaptability and high yield. Monk fruit can be divided into the six types introduced above, and the most common one is the Lajiang fruit, this variety is more common in some rural areas along the riverside, and it is also easy to cultivate, I hope you have the opportunity to eat these monk fruit.

l The fruit of Luo Han Guo is spherical or oblong, 6-11 cm long, 4-8 cm in diameter, densely born yellow-brown hairs and mixed black glandular scales at the beginning, gradually falling off after old age and only a circle of hairs remains at the place where the fruit stem is born, the peel is thin, and it is easy to be brittle after drying. Seeds are numerous, pale yellow, nearly round or broadly ovate, flattened, 15-18 mm long, 10-12 mm wide, obtuse at base, slightly narrowed at apex, slightly concave on both sides, radial furrows around, microwave eaves at the edges. The flowering period is from May to July, and the fruiting period is from July to September.

Monk fruit varieties mainly include winter melon Han, Long Beach, Lajiang, green peel fruit, ground lotus, red hair, etc., but with the expansion of the cultivation area, some monk fruit varieties have been eliminated, now more than 97% of them are green peel fruits, occasionally Lajiang fruit and Long Beach fruit, the main characteristics of these three cultivars are as follows;

1) Green peel fruit. Leaves ovate, apex acutely acuminate, base heart-shaped; petals are stubby, ovate, close to each other; stigma hypertrophy, ovary hypertrophy; The fruit is round, with very little hairs on the pericarp and very short when ripe. The disadvantage of this variety of monk fruit is that the fruit has a low sugar content, and it belongs to three types of commercial fruits.

The advantage is that it has strong adaptability and high yield, and it is the dominant variety in the hilly areas of southern and northern Guangxi.

2) Lajiang. Leaves nearly triangular, base shallow heart-shaped; petals lanceolate, leaving each other; The ovary is crooked, with red glandular hairs; The fruit is pear-shaped, and when ripe, the peel is covered with long hairs. The fruit has medium sugar content, belongs to the second class of commercial fruit, and its adaptability is second to that of green peel fruit, which is the main cultivated monk fruit variety in northern Guangxi.

3) Long Beach. Leaves oblong-ovate, apex acuminate, base heart-shaped; petals are short, ovate, close to each other; stigma small, ovary covered with red glandular hairs; The fruit is oblong, and when ripe, the pericarp is covered with long hairs. It has high sugar content and is a first-class fruit, but it is only suitable for planting monk fruit varieties in cold and cool mountainous areas.

Monk fruit was originally born on the slope near the mountainous woodland in northern Guangxi, is a short-day plant, likes a cool and foggy environment, and avoids high temperature, long sunshine and drought, because high temperature, drought and long sunshine have serious adverse effects on the growth of monk fruit plants, flower bud differentiation and pollination, and the root knot nematode is seriously harmed, resulting in poor plant growth and aging, thereby shortening the life span of plants, and the fruiting life of monk fruit plants in southern Guangxi is only 3-4 years. However, the fruiting life span of monk fruit plants in cold and cool mountainous areas is as long as 10-20 years, which is the reason for the evolution of monk fruit varieties.

Monk fruit is the fruit of a perennial vine in the family Cucurbitaceae.

Aliases: Lahanguo, False Bitter Gourd, Guangguo Wood Turtle, Jin Buchang, Luohan Table, Naked Turtle.

Its leaves are heart-shaped, dioecious, flowering in summer and fruiting in autumn. Mainly produced in Guangxi Zhuang Autonomous Region, Guilin City, Yongfu County, Longjiang Township, Longsheng and Baishou Town, 90% of China's monk fruit is produced in Yongfu County and Longsheng County, Monk fruit is a precious native product of Guilin, but also one of the first batch of approved medicinal and edible dual-use materials in the country, its main effect is to relieve cough and phlegm.

Medicinal value. Monk fruit is the first batch of precious Chinese medicinal materials for both medicine and food announced by the Ministry of Health, and the glycosides contained in it are 300 times sweeter than sucrose, do not produce calories, and are the precious raw materials of the beverage and candy industries, and are the best substitute for sucrose. Modern medicine has proved that monk fruit has significant curative effects on bronchitis, hypertension and other diseases, and also plays a role in the prevention and treatment of coronary heart disease, arteriosclerosis and obesity. It has high nutritional value, and has the effects of clearing heat and relieving heatstroke, dissolving phlegm and relieving cough, cooling blood and soothing bones, clearing the lungs and moistening the intestines, and quenching thirst. It can treat acute and chronic bronchitis, pharyngitis, bronchial asthma, whooping cough, stomach fever, constipation, acute tonsillitis and other diseases, and is also suitable for diabetic patients.

Monk fruit is sweet, sour, cool, has the effects of clearing heat and cooling blood, relieving cough, smoothing intestine detoxification, rejuvenating the skin, moistening the lungs and dissolving phlegm, etc., and can be used for longevity, rejuvenation and pleasantness, phlegm and heat cough, sore throat, constipation, thirst and irritability.

Therapeutic value. Modern medical research has confirmed that monk fruit contains a sweetener that is 300 times sweeter than sucrose, but it does not produce calories, so it is an ideal alternative drink for people who are not suitable for diabetes and obesity. Rich in vitamin C, it has anti-aging, anti-cancer and skin-nourishing beauty effects; It has the effect of lowering blood lipids and **, can assist **hyperlipidemia, improve the image of obese people, and is a must-choose fruit for beauty-loving women.

Monk fruit can be made into monk fruit tea, monk candy drink, monk fruit red date tea, monk fruit houttuynia cordata, monk fruit motherwort soup, monk fruit japonica rice porridge, monk pear drink, monk fig tea, monk summer dry tea, monk five plum tea, monk fruit mint tea can also be used as condiments in stews, clear soups and cakes, candies, and biscuits. In addition to the export of dried fruits, there are also powders, syrups, fruit essences, cough drops and concentrated fruit sauces.

Generally speaking, the *** of monk fruit is very small, but a very small number of people cannot drink monk fruit water. For example, if the pharyngitis is really uncomfortable, as long as it does not cause the body's overreaction, you can try to drink a small amount of monk fruit water, so that the pharyngitis can recover slowly. The most common Luo Han Guo is too sweet and hurts the spleen and stomach.

If Luo Han Guo is dried in the sun, it can be used as a substitute for tea, but it cannot be used as a substitute for tea for a long time. If it is a dry drink, it will catch fire, and it is best to drink less or drink it with other heat-clearing and cooling materials. Dream remnants and nocturia are avoided.

It is okay to drink it in the short term, but long-term drinking will lead to a decline in gastrointestinal function and cause a chain of pathological reactions. However, for people with extremely sensitive and cold constitutions, it is not advisable to drink monk fruit water.

Encyclopedia has.

Monk fruit, the fruit of a perennial vine in the Cucurbitaceae family. [1] Also known as Lahanguo, False Bitter Gourd, Guangguo Wood Turtle, Jin Buchang, Luohan Table, and Naked Turtle Seed, it is known as "fairy fruit", its leaves are heart-shaped, dioecious, flowering in summer and fruiting in autumn. Mainly produced in Guangxi Zhuang Autonomous Region, Guilin City, Yongfu County, Longjiang Township, Longsheng and Baishou Town, Yongfu County and Longsheng County is the hometown of Monk Fruit planting history is relatively long, of which Yongfu planting Monk Fruit has a history of more than 300 years, Longsheng County has a history of more than 200 years, 90% of China's Monk Fruit is produced in Yongfu County and Longsheng County, Monk Fruit is a precious native product of Guilin, and is also one of the first batch of medicinal and edible dual-use materials approved by the country, its main effect is to relieve cough and phlegm.

The fruit has a high nutritional value, rich in vitamin C (400 mg and 500 mg per 100 grams of fresh fruit), as well as glycosides, fructose, glucose, proteins, lipids, etc.

It is a traditional Chinese medicine that is the size of an egg and is brown. It has the effect of moistening the throat and clearing the throat.

It is a kind of tea, and Luo Han Guo has the effect of clearing heat and moistening the lungs, but it is not recorded in the Chinese medicine literature that Luo Han Guo has the effect of nourishing yin. Modern medical research has confirmed that monk fruit contains a sweetener that is 300 times sweeter than sucrose, but it does not produce calories, so it is an ideal alternative drink for people who are not suitable for sugar such as diabetes and obesity. Rich in vitamin C, it has anti-aging, anti-cancer and skin-nourishing beauty effects; There are hypolipidemic and.

**Function, can assist** hyperlipidemia, improve the image of obese people, is a must fruit for beauty-loving women.

1. A good monk fruit has a light appearance color, light brown or orange-yellow, and more fluff; The heart of monk fruit is light in color, showing light yellow or light brown; The smell is fragrant and odorless; The soup color of the brewed tea is lighter, the taste is pure and sweet, and there is a natural fruit fragrance.

Monk fruit, which is not good, usually has dark brown skin and less fluff; The heart is dark brown and the heart is black; The smell is generally burnt, medicinal or slightly smoky; The soup is darker in color and has a bitter taste of Chinese medicine.

2. The difference in processing technology:

Most of the monk fruit on the market is baked by small workshops. Roasted for 2-3 days, it is easy to roast the fruit and give it a brown or dark black color.

Our monk fruit is baked in hot air at a low temperature for more than 14 days to take shape, so as to ensure that the fruitiness of the fruit is not damaged.

3. Differences in health quality

Monk fruit grown by users on the market generally has high pesticide residues, and there is no inspection by the health department. To put it mildly, these fruits cannot be exported to Europe, the United States, Japan and other countries that are very strict in the inspection of agricultural products.

We have the inspection approval of the Ministry of Health, and the pesticide residue is lower than the national standard, and the products can be exported to Japan and other places.

4. The difference in the effect of recovering pharyngitis:

The wrong roasting process changed the fruit properties of monk fruit from cool to hot, and the active ingredient failed due to excessive heating, resulting in no obvious effect of monk fruit on pharyngitis.

During the roasting process, our fruits are guaranteed not to change their properties, the active ingredients are intact, and the recovery speed from pharyngitis is fast, and we basically feel better every day.

5. Differences in taste:

The wrong roasting process caused the monk fruit to be charred and blackened, and the taste became strange, with some astringency, some bitterness, and a strange sweetness.

When our fruit is soaked in water, it is clear and transparent, and it has a sweet taste and does not contain sugar.

6. The difference in the understanding of the efficacy of monk fruit:

Because of the problem in the processing process, most doctors believe that Luo Han Guo has little effect on pharyngitis. After all, the doctor is not a monk fruit farmer, and he sees many diseases every day, and does not have a deep understanding of a single disease.

The best way is to soak it in water, the amount of monk fruit depends on the size of the cup or kettle, and it can be brewed directly with boiling water.

Fresh monk fruit can only be stored for more than 20 days after picking, so it needs to be roasted and dried to be more convenient for storage and transportation, so the best monk fruit on the market is roasted and then brewed and drunk. Due to the difference in roasting techniques, the quality of monk fruit will vary due to being burned, and the quality of monk fruit is more reliable by breaking the fruit.

The drying method of monk fruit is usually roasted with fire, and sometimes the heat is difficult to control, so that some fruits will be scorched, and the scorched fruit will not only be unsightly in appearance, but also its nutrition will be destroyed, and charred substances will appear. Some large manufacturers are different from small workshops, they usually use constant temperature drying equipment, which can better dry monk fruit and retain nutrients, and does not contain coaster.

When choosing monk fruit, it's best to break it open and look at it.

Monk fruit with a darker surface color will be sweeter. Dark-colored monk fruit is an "old fruit", which has a higher sugar content and is sweeter when roasted.

After being roasted with good technique, the surface color of the monk fruit with high maturity is brown, and the peel is also fluffy; Fruit that is not ripe enough will have a bitter and astringent taste when roasted, and the flesh of this kind of monk fruit will be grayish-white after processing.

Fruits that have a darker surface due to burnt are not necessarily ripe monk fruit. Sometimes the spoiled monk fruit is black in color and has an unpleasant smell, and the flesh inside is usually damp. Especially in the humid weather of Guilin, Luo Han Guo must be sealed and preserved, otherwise it is easy to deteriorate due to moisture.

In addition to observing the appearance and color of monk fruit, it is recommended to break it open to see whether the heart of the fruit is damp or blackened, so as to avoid choosing monk fruit with a bitter taste or about to deteriorate.