Miracle Fruit
Synsepalum dulcificum
Description
Small red berry that temporarily alters taste perception. After eating it, sour foods (like lemons) taste intensely sweet for up to an hour.
Benefits
Contains antioxidants. Primarily used as a natural sweetener helper for diabetics or chemotherapy patients (masking metallic tastes), rather than for its own nutritional value.
History and Origins
Native to West Africa, Miracle Fruit has been used by locals to improve the taste of stale food and sour palm wine. It was introduced to the West in the 18th century but remains a botanical curiosity rather than a staple crop.
Fun Facts
The "miracle" is caused by a glycoprotein called Miraculin, which binds to taste buds. It has sparked a trend of "flavor tripping parties" where people eat lemons and vinegar as treats!
What are the varieties of Miracle Fruit?
Mainly the standard species (Synsepalum dulcificum), with some variations in berry size.
Nutritional Values per 100g of Miracle Fruit
| Calories | 30 kcal |
|---|---|
| Carbohydrates | 7.5 g |
| Protein | 0.4 g |
| Fat | 0.1 g |
| Fiber | 1 g |
| Vitamin C | 12 mg |
Harvest Months
Harvest months listed here correspond to the Southern Hemisphere.
