True to its name, miracle fruit performs a seemingly miraculous trick every time you eat it.
Consuming just one berry transforms the flavor of sour, bitter, and metallic tastes into sweet ones, as well as boosting the flavor of food in general. What is behind this magic trick?
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The pulp in the miracle fruit berry contains a glycoprotein called miraculin which changes the taste receptors on your tongue – effectively blocking the sour and bitter receptors so only the sweet ones remain active.
Though the fruit’s pulp is not especially sweet, everything you taste for about 30 minutes to an hour afterwards will be – even water!
Read on to learn everything you need to know to grow this amazing plant yourself.
What Is Miracle Fruit?
Originally found in several West African countries extending from Ghana to the Congo, miracle fruit can grow outdoors in USDA Hardiness Zones 10 to 11. And you can easily grow it indoors or in a greenhouse in cooler regions.
Miracle fruit also goes by the common names of miracle berry, sweet berry, and miraculous berry. And confusingly, it shares its common name with another, unrelated plant also called the sweet prayer plant (Thaumatococcus daniellii).
Miracle fruit belongs to the Sapotaceae family whose members include other pan-tropical trees like sapodilla, star apple, and those used to produce shea butter and argan oil.
This neat plant has aesthetic qualities too. Its evergreen foliage is made up of beautiful curved or flat leaves, each shaped like a pear.
Add to this the petite self-fertile white flowers it produces from spring to
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