Crude or concentrated extracts derived from the fruit of the cucurbit - Monk fruit, are known to have a superior sweet profile. Availability is very scarce and the high cost is limiting wide commercial use. They are mostly used by the food and beverage industries to mask the bitter and other disrupting flavor notes of Stevia and other sweeteners. Our group is using non GMO gene therapy that increases the natural production of the bitter cucurbitacin triterpenoids and modify their structure to mogrol, the non glycosylated precursor of mogroside V. Glycosylation can occur in the plant itself or via industrial fermentation. We are few month before POC, mogrol/mogroside V producing commercial cucurbit.