Monk Fruit Golden with Erythritol Sweetener

Monk Fruit is a small, round fruit grown in Southeast Asia. The sweetener is created by removing the seeds and skin of the fruit and crushing it to collect the juice, which is then dried into a concentrated powder.

Monk fruit contains natural sugars, mainly fructose and glucose. However, unlike in most fruits, the natural sugars in monk fruit aren’t responsible for its sweetness. Instead, it gets its intense sweetness from unique antioxidants called mogrosides. During processing, mogrosides are separated from the fresh-pressed juice. Therefore, monk fruit sweetener does not contain fructose or glucose. Because this extract may be 100–250 times sweeter than table sugar, many manufacturers mix monk fruit sweetener with other natural products, such as inulin or erythritol, to reduce the intensity of the sweetness.

Monk fruit extract is now used as a standalone sweetener, an ingredient in food and drinks, a flavor enhancer, and a component of sweetener blends.