Siraitia grosvenorii

Monk fruit, also known as luo han guo (Chinese: 罗汉果; pinyin: luóhàn guǒ), is a small round fruit grown in southern China and northern Thailand. It is named for the monks who first cultivated it over 800 years ago. The fruit is not typically eaten raw due to its hard and shiny rind, but it is used as a natural, zero-calorie sweetener due to its high content of mogrosides, compounds that are 150-200 times sweeter than sugar. Monk fruit sweetener is popular among those seeking a natural, low-calorie alternative to sugar, particularly in the context of diabetes management and weight control. In Hebrew, monk fruit is known as pri ha-monakh (פרי המונך). In Thai, it is called bua luo (บัวหลวง). The fruit is also known as lonchan guo (Chinese: 萝卜果; pinyin: luóbo guǒ) in some regions of China.