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About the size of a small apple, monk fruit is green when picked. It is generally sold dried, when the skin has turned brown.
Dried monk fruit is available year-round.
The scientific name for the monk fruit is Siraitia Grosvenori, which is in the Cucubitaceae (gourd) family. It is named in honor of Gilbert Grosvenor, President of the National Geographic Society, who helped fund an exploratory expedition to find where the fruit was being cultivated in southeast Asia in the 1930s. Monk fruit is also known as luo han guo.
Monk fruit contains mogrosides, which are chemical compounds found in certain plants. They are naturally sweet. The mogrosides found in monk fruit are approximately 300 times sweeter than sugar. Mogrosides provide sweetness without elevating blood sugar.
Because of its natural sweetness, monk fruit is often used to make teas and other refreshing drinks. It is also used in soups and sweet pork dishes. Monk fruit is a frequent ingredient in Asian desserts.
It is believed that in 13th Century China, monks were the first to find this fruit, so it was named for them. Luo han guo is used in traditional Chinese medicine as a treatment for coughs, sore throats, and minor stomach ailments.
The vining monk fruit is native to the steep mountainsides of southern China.
Recipes that include Monk fruit. One is easiest, three is harder.
|Noob Cook||Luo Han Guo Herbal Tea|
|Noob Cook||Watercress Soup with Luo Han Guo|
|Cooking Crave||Winter Melon Luo Han Guo Dessert|
|Chinese Soup Pot||Daikon Luo Han Guo Pork Soup|
|The Conscious Life||Luo Han Guo Jelly|