The monk fruit is also known as "Buddha fruit" and "luo han guo," among other terms. It is a tiny, spherical fruit that is grown in Southeast Asia. Despite being used for thousands of years in traditional Chinese medicine, the Food and Drug Administration (FDA) did not approve the use of this fruit as a sweetener until 2010. Before the fruit can be crushed and pressed to obtain its juice, the seeds and skin must be removed to manufacture the sweetener. The liquid is then evaporated and condensed into a powder form.

Fructose and glucose are the two main types of naturally occurring sugars in monk fruit. The unusual class of antioxidants known as mogrosides gives this plant extraordinary sweetness.

Mogrosides are taken out of the freshly squeezed juice during processing and put in a separate container. As a result, neither fructose or glucose is present in the sweetener produced from monk fruit.
Many Monk Fruit sweetener suppliers in Mumbai combine monk fruit sweetener with other natural compounds, such as inulin or erythritol, to lower the intensity of the extract's sweetness because it may be 100–250 times sweeter than table sugar. This is done to prevent the harmful health effects of consuming too much sugar. Today, monk fruit extract is a sweetener that can be used on its own, as an ingredient in a wide range of foods and drinks, to enhance flavor, and as a component of other sweetener blends.