Luohan Guo (Monk Fruit): Taiwan’s Naturally Sweet Herbal Drink

The first time I ever heard about monk fruit was actually when I got sick. I had a bad cough and sore throat, and my mother-in-law went out to buy some dried monk fruit and made the tea for me.

At that time, I had never seen or heard of it before. I remember being surprised that something that tasted so naturally sweet could simply be boiled in water without adding any sugar.

Since then, monk fruit has become one of those ingredients that reminds me of living in Taiwan and discovering small traditions that were completely unfamiliar to me before.

Preparing the drink is surprisingly simple - just one dried fruit and water. Break the whole dried fruit into several pieces, place them in a pot with water, and bring it to a boil. Let it simmer for around 10 minutes. After that, strain the tea and serve. It tastes best while still warm.

The taste surprised me the first time I tried it. The tea is naturally sweet, with a flavour that reminds me a little of caramel or brown sugar. I do enjoy it, but my son wasn't a fan of this tea.

What is Monk Fruit?

One of the more interesting sweet flavors I discovered in Taiwan is Luohan Guo, also known as monk fruit.

Scientifically known as Siraitia grosvenorii, it is a vine native to southern China. The fruit contains compounds called mogrosides, which create an intense sweetness - around 150–250 times sweeter than sugar depending on the extract! Despite this strong sweetness, monk fruit itself contains very few calories and is commonly used as a sweetener and in traditional Chinese medicine.

The name itself has an interesting history. Luóhàn (羅漢) comes from āluóhàn (阿羅漢), an old Chinese transliteration of the Sanskrit word arhat - a person who has reached enlightenment in Buddhist tradition. The fruit’s Chinese name, luóhàn guǒ (羅漢果), literally means “arhat fruit.”

The fruit is harvested while green and usually dried until it turns brown. Fresh monk fruit is rarely eaten because it does not store well. Instead, dried fruits are commonly sold in herbal shops.

Why do people drink it?

Traditionally, luohan guo has been used in Chinese medicine for generations, especially in warm drinks for sore throats and coughs. Modern interest focuses more on monk fruit as a sugar alternative. It is a low-calorie sweetener that does not appear to raise blood sugar the way regular sugar does - which is why monk fruit sweeteners are popular among people managing sugar intake.

The fruit contains antioxidant compounds called mogrosides - researchers are studying possible anti-inflammatory and metabolic effects, although more human studies are needed.

There are also studies exploring possible additional benefits, but research is still ongoing and many findings come from laboratory or animal studies rather than everyday human use.