Golden Monk Fruit Pear Water

Why people make this drink

If you have ever spent time around heavy smokers or regular drinkers, you know the telltale signs: a dry, scratchy throat, a hoarse voice, skin that seems perpetually dehydrated, and a persistent low-grade tiredness. This two-ingredient drink has been a Hong Kong household staple for addressing exactly that pattern. Modern research confirms what traditional food therapy has long held about pears: they are rich in sugars and vitamins that support liver function, and the juice is particularly valued by smokers for helping protect the throat lining from irritants. Paired with monk fruit — one of the sweetest natural substances known, yet with a low glycaemic impact — the result is a naturally sweet, lung-moistening drink that the whole family can enjoy.

Who it suits / who should be cautious

• Suitable for most people, including children and the elderly
• Particularly suited to those with hoarseness, dry scratchy throat, persistent phlegm, or constipation from accumulated internal heat
• People with a cold-natured constitution, loose stools, or cold-type cough should avoid or limit this drink — it is quite cooling
• Diabetics can enjoy in moderation; monk fruit’s sweetness does not readily elevate blood sugar

Why these ingredients (the food-therapy logic)

• Golden monk fruit (jin luo han guo): The “golden” variety uses low-temperature dehydration rather than the traditional smoke-drying method, so it retains far more vitamins and has a cleaner, more pleasant taste. Traditionally associated with clearing lung heat, moistening the throat, and supporting bowel regularity.
• Pear (xue li): Rich in water, sugars, and multiple vitamins. Traditionally considered one of the best fruits for protecting the liver, moistening the lungs, and soothing throat irritation caused by smoking or dry air.

Ingredients (~5 bowls)

Ingredient	Amount	Notes
Golden monk fruit	1 whole	Crack open by pressing with the flat of a knife
Snow pear	2	Scrub skin clean, leave skin on, core, cut into chunks
Water	6–7 bowls (~1.2–1.4 L)	—

Method

1. Press the monk fruit with the flat side of a knife or a pestle to crack open the shell; do not discard the shell — it carries most of the flavour.
2. Wash the pears well, leaving the skin on. Remove cores and cut into chunks.
3. Place monk fruit pieces and pear into a pot with 6–7 bowls of water.
4. Bring to a boil over high heat, then reduce to medium and cook for about 20 minutes.
5. The liquid should reduce to roughly 5 bowls. No sweetener is needed — monk fruit is intensely sweet naturally.
6. Can be served warm or cooled. Refrigerate leftovers after straining.

Bro Niu’s tips

The golden monk fruit — made by low-temperature dehydration — contains roughly 30 times more vitamins than the smoke-dried variety and has no smoky aftertaste. If you cannot find the golden variety, ordinary monk fruit works fine; just use the same amount. This drink can be refrigerated and enjoyed the next day after straining. For a richer version, you can add lean pork and simmer for 30 minutes to make a light soup. If you have stomach sensitivity, adding one piece of dried tangerine peel (chen pi) helps settle the stomach. The pear core has a slight bitterness; always remove it.

Community questions answered (selected)

• Q (Heidi): Can someone with gout drink this? Bro Niu: Yes, gout patients can drink monk fruit pear water without concern.

• Q (hrzly): My family all tend toward constipation. Can we all drink this? Bro Niu: Yes, the golden monk fruit pear water is suitable for the whole family. (Note: a separate tonic I suggested for the specific question-asker’s constitution is only appropriate for adults.)

• Q (hrzly, follow-up): Is it suitable for diabetics? Bro Niu: Monk fruit’s sweetness is about 300 times that of sugar, but it does not easily raise blood sugar. Using a small amount is completely fine.

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Published July 1, 2017 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.