To distinguish the advantages and disadvantages of monk fruit, you can observe from the following aspects:
Shape: A good quality monk fruit has an oval or melon shape with an intact shell and no depressions or bumps. Inferior monk fruit shells may be broken, or have a flattened or uneven shape.
Color: The skin of a good monk fruit is uniform in color, showing a yellowish-brown color, the flesh is full, and the color is pale yellow or golden yellow. Inferior monk fruit may have uneven skin color, black or brown spots, and the flesh may shrivel.
Vuff: A good monk fruit has more fluff on the surface, which is characteristic of fresh fruit. If there is little or no fluff, it may have been preserved for some time.
Weight: Heavier monk fruits of the same size are usually of better quality, as this indicates that the fruit has a higher moisture content.
Smell: High-quality monk fruit has a strong medicinal aroma and no other peculiar smells. Inferior monk fruit may have a mild smell or an off-flavor.
In addition, if the flesh of the monk fruit is dark brown or black in color and smells burnt, it may be caused by too high temperature or too long during the roasting process, and the quality of the monk fruit is poor.
When choosing monk fruit in the market, you can make a comprehensive judgment based on the above aspects and choose a high-quality monk fruit.