罗汉果

罗汉果 ( pronounced luo han guo in Mandarin, literary means ‘monk’s fruit’ ) is the dried fruit of Siraitia grosvenorii, an herbaceous perennial vine native to Sourthern China and Northern Thailand.   S. grovenorii also know as Momordica grosvenorii, or Thladiantha grosvenorii.

The other species of genus Siraitia are : S. siamensis, S. sikkimensis, S. silomaradjae, and S. taiwaniana.

The fruit is prized for its sweetness, often use for medicinal purpose and as a sweetener.   The sweet taste of 罗汉果 comes mainly from the mogrosides, a group of triterpene-glycosides.  Pure mogroside is about 300 times sweeter than sugar.

Dried 罗汉果 is widely available in Chinese shops or pharmacies.  It is the main ingredients of tongsui of ‘cooling effect', that is, as remedies for hot weather, fever, or other dysfunctions traditionally associated with heat.  

罗汉果 凉茶

1．罗汉果 ( dried fruit of Siraitio grosvenori )

2．百合 （ dried bulb scales of Lillium brownii var viridulum )

3．冬瓜糖  ( sweetened stripes of Cucurmis hispida fruit - winter melon strips )

4．蜜枣 ( sweetened fruit of Ziziphus zizyphus )
5．桂圆 ( dried fruits of Dimocarpus longan )
6．白木耳  white fungus ( dried Tremella fuciformis )

Additionally, can add

莲子 lotus seeds ( seeds of Nelumbo nucifera )

白果 ginkgo seeds ( seeds of Ginkgo biloba )

Simmer all ingredients ( except white fungus ) in 3 liter of water, for 1 hours ++ untill the gingko seed, or lotus seed softened.  By then, the 罗汉果 has started emitting its aroma.

Only then, put in all the white fungus.  Bring to boil for a while, and it's done !
( don't cook the white fungus too long.  Over-cooked white fungus tends to be hardened, and losts its agar-like chew )

Serve hot.   But I perfer to have it chilled during a hot summer day !