Monk Fruit

₹150.00

Monk Fruit juice is naturally very sweet, often considered much sweeter than ordinary fruit juices. Its unique low-calorie sweetness comes from naturally occurring antioxidants called mogrosides, which provide a delicious sweet taste without the calories of sugar. Because of this, Monk Fruit is widely used as a natural sweetener and food ingredient, adding sweetness while reducing sugar and calorie content. Monk Fruit has traditionally been cultivated on steep, forested mountains in small family orchards. For many generations, growers carefully nurtured the vines and hand-picked the fruits during each harvest before selling them in local markets. After harvesting, the fruits were dried and distributed throughout China and other parts of the world. Monk Fruit has been used for centuries in Asian communities as a low-calorie functional beverage and natural food ingredient. Monk Fruit plants are now available in our farm in Kerala. Botanical Name: Siraitia grosvenorii Country : China Fruit Color: Green

Planting Method

Site Selection

Thrives in subtropical/tropical climates. Prefers full sun and well-drained fertile soil.

Planting

Dig pits 1–1.5 ft deep. Mix soil with Vermicompost. Maintain 2–3 meters spacing between plants.

Care

Watering:

Regular intervals; keep soil moist but not waterlogged

Fungicide:

Saaf , Bavistin , Copper Oxychloride , Blitox

Pesticide:

Hilban , Nagata

Growth:

Foliar Spray , Npk 19-19-19 , Factamfos , Urea , Blaukorn

Flowering:

SOP , Potash , K Potash , 18-18-18(Flowering & Growth)

Harvest

Fruit appears 1–2 years after planting. Harvest when fruits turn vibrant and slightly soft.

Key Features

Tangy, sweet-tart fruits rich in Vitamins A, C, and antioxidants. Used fresh or for juices.

Propagation

Propagated via seeds, stem cuttings, or grafting. Grafted plants produce fruit much faster.