What’s makes a “miracle fruit”?

Written by Darren Hewer

Been to a miracle fruit party lately?

The so-called "miracle fruit" (scientific designation "synsepalum dulcificum") is a rare fruit originally from West Africa, about the size of a coffee bean, which produces an interesting effect when eaten:

Although not sweet itself, when a single fruit is eaten and the fleshy pulp allowed to coat the taste buds of the tongue and inside of the mouth, an extraordinary effect occurs. The fruit will now allow one to eat a slice of lemon or lime without wincing. The marvelous aroma and inherent sweetness of the citrus remains but the sourness is almost completely covered. The effect remains for some 30 minutes or more. [Source]

Recently its popularity has skyrocketed, leading to "miracle fruit parties" where attendees eat sour foods and quaff tart drinks which taste sweet because they first ate one of the strange miracle fruits.

It’s a unusual trick, but it seems a bit extreme to call these miracle fruits. The scientific process by which the fruit achieves its effect is known and documented, whereas by definition a miracle is not reducible to merey natural cause and effect. Has over-application of the word "miracle" cheapened its meaning, to where we apply it to almost any unusual occurrence?

One Response to “What’s makes a “miracle fruit”?”

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John Kramer says:

June 27, 2008 at 3:51 pm

Miracle fruit is so amazing. I got my hands on some via this Miracle Fruit website, and couldnt stop. I use it every day now, and have been cutting back on alot of sugar!