Monk fruit is a small round fruit, Momordica grosvenori Swingle, also known as Lo Han Kuo fruit, growing in the mountainous region of Asian, mainly in southern China. Monk fruit is a perennial species of the gourd family Cucurbitaceae. Monk fruit is known for its sweetness and also has been utilized as traditional medicine for centuries. The monk fruit plant blossoms in the early summer and bears fruit in the early Fall. The Monk fruit plant needs to be pollinated by hand and the pollination process is very labor-intensive, which partly contributes to its high cost. When the fruits ripen and become very sweet, the Monk fruits are harvested and extracted for its sweet component mogrosides, which is about 200~300 times sweeter than sucrose.