Fresh Monk Fruit (Luo Han Guo) Tea with Ginger

Why people make this tea

Nourilo spotted fresh monk fruit at the supermarket and could not resist testing it. Worried that the fresh fruit would be too cooling on its own, he simmered it with a few ginger slices for about 10 minutes. The brew is clearer and lighter than the dried-fruit version, but pleasantly sweet with a clean aftertaste. Monk fruit has long been valued for moistening the lungs, clearing heat and easing a dry throat and cough — and curiously, although it is about 300 times sweeter than cane sugar, it is traditionally regarded as suitable support for people watching their blood sugar.

Method

1. Crush or break open the fresh monk fruit.
2. Add it to water with a few slices of ginger.
3. Bring to a boil and simmer for about 10 minutes.
4. Strain and drink warm. (Alternatively, simmer crushed monk fruit with a piece of dried persimmon as a gentle tea for a child’s lingering cough.)

Nourilo’s Tips

When buying monk fruit, choose large fruit with a deep brown, unbroken skin and no scorched patches. Shake it gently — if it rattles, the quality is poor (often over-fired during drying). Nourilo still finds the dried fruit more fragrant than the fresh, so use whichever you prefer.