Curious about Monk Fruit? Here’s the lowdown on this dietary powerhouse, which has been a mainstay on Asian dinner tables for centuries and is now making its way into our diets as a great-tasting, zero-calorie substitute for processed sugar.
This little green melon comes to us from the remote mountains of Southern China, where it’s known as Luo Han Guo and has been part of a healthy, natural diet for centuries. Monk Fruit supposedly was cultivated by Buddhist monks around 800 years ago, which is how it gets its name.
Monk Fruit provides natural sweetness, and does so with far fewer calories than other sweeteners — a one-two punch! And it’s really sweet — Monk Fruit extract, such as the kind used in MonkSweet is more than 250 times sweeter than sugar, so a little goes a long way. And it does all that without adding any calories. That’s right, zero!
Monk Fruit has been eaten in Asia for hundreds of years, and the U.S. Food and Drug Administration reviewed it and classified it as Generally Recognized as Safe, or GRAS, in 2010. Because Monk Fruit is all natural, it has a low glycemic load. That makes it safe for diabetics. It’s also GMO free and even kosher.
Monk Fruit provides a superior, smooth flavor that makes it the perfect sweetener in any setting. Monk Fruit extract, such as what’s used in MonkSweet can be used as a sugar substitute in all your favorite recipes, from cakes and pies to jams and jellies. It’s also perfect for coffee, tea and other beverages. Low calorie, all-natural sweetness — that’s Monk Fruit.
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