Vacuum Dried Monk Fruit with Natural Original Color and Taste

Monk fruit, or Lo Han Guo in Mandarin, or Fructus Momordica in English, is a small green melon native to southern China and named after the monk who first cultivated it centuries ago. The health benefits of the fruit have been well-known in Traditional Chinese Medicine for decades.

The sweetening element Monk Fruit is Triterpene Acid, which is about 300 times as sweet as table sugar. Triterpene Acid has no harm to patients of diabetes and high blood pressure.   Instead, it is good to people's health in many respects.   Therefore Monk Fruit brings good news to patients of diabetes and high blood pressure.

The source of our Dried Monk Fruits is from audited supplier from Guangxi Province, one of the main growing areas of Monk Fruits in China.

We buy Dried Monk Fruits from our audited suppliers who grow Monk Fruits plants in remote mountainous areas far away from industries with low heavy metals, managing the application of pesticides as per our supervision so that there is no pollution of pesticide residues in the products.

The harvest season of Monk Fruits is from September to November, when the fruits have become ripe. Having been picked  from the plants, the fruits must be stored for a week for saccharification before drying. Otherwise, sweetness will not come to its full play.

As for drying, the new technique of vacuum drying is applied to replace the traditional method.   As a result, our fruits please you with the original fresh juice taste.   In contrast, the traditional drying method usually makes the fruits a little bit burnt, making the fruits taste like herbal medicine—unpleasant to most people.

The annual sale of Dried Monk Fruits of our company is about 2,000,000 pieces.