Exploring the Nutritional Properties of the Magic Berry Plant

Maguc Berry Plant The Maguc Berry plant, also known as Synsepalum dulcificum, is a remarkable fruit-bearing shrub native to West Africa. It is renowned for its small, red berries that possess a unique quality - they can change the taste perception of sour and acidic foods. The plant itself grows to a height of about 6 to 9 feet and features dark green, glossy leaves. It produces clusters of tiny, oval-shaped berries that start off green and gradually turn bright red as they ripen. What makes the Maguc Berry plant truly fascinating is its ability to modify taste sensations. When the fruit's flesh is consumed or its juice is extracted, it coats the taste buds on the tongue, blocking their sensitivity to sour and acidic flavors.

When the fruit's flesh is consumed or its juice is extracted, it coats the taste buds on the tongue, blocking their sensitivity to sour and acidic flavors. Instead, the taste buds become more receptive to sweetness, and even the most puckeringly sour foods seem to turn into delectably sweet treats. This unique phenomenon is largely due to a molecule called miraculin, which is found in the Maguc Berry.

miracle fruit

While every effort has been made to follow citation style rules, there may be some discrepancies. Please refer to the appropriate style manual or other sources if you have any questions.

Our editors will review what you’ve submitted and determine whether to revise the article.

• California Rare Fruit Growers - Miracle Fruit
• Verywell Helath - Synsepalum Dulcificum Safety and Uses
• University of Florida - IFAS Extension - Growing Miracle Fruit for Specialty Crop Production in Florida
• Healthline - This Traditional African Fruit May Be a ‘Miracle’
• National Center for Biotechnology Information - PubMed Central - The Miracle Fruit: An Undergraduate Laboratory Exercise in Taste Sensation and Perception

While every effort has been made to follow citation style rules, there may be some discrepancies. Please refer to the appropriate style manual or other sources if you have any questions.

Our editors will review what you’ve submitted and determine whether to revise the article.

• California Rare Fruit Growers - Miracle Fruit
• Verywell Helath - Synsepalum Dulcificum Safety and Uses
• University of Florida - IFAS Extension - Growing Miracle Fruit for Specialty Crop Production in Florida
• Healthline - This Traditional African Fruit May Be a ‘Miracle’
• National Center for Biotechnology Information - PubMed Central - The Miracle Fruit: An Undergraduate Laboratory Exercise in Taste Sensation and Perception

Melissa Petruzzello is Assistant Managing Editor and covers a range of content from plants, algae, and fungi, to renewable energy and environmental engineering. She has her M.S. in Plant Biology and Conservation.

Encyclopaedia Britannica's editors oversee subject areas in which they have extensive knowledge, whether from years of experience gained by working on that content or via study for an advanced degree. They write new content and verify and edit content received from contributors.

miracle fruit, (Synsepalum dulcificum), also called miracle berry, evergreen shrub of the family Sapotaceae, grown for its mild fruits that make subsequently eaten sour foods taste sweet. The miracle fruit plant is native to tropical West Africa, where it is used locally to sweeten palm wine and other beverages. The unrelated sweet prayer plant (Thaumatococcus daniellii) is also known as miracle fruit for its similar ability to make sour foods taste sweet.

The miracle fruit plant grows as a dense shrub or small tree, usually not more than 5.5 metres (18 feet) in height in the wild and generally smaller when cultivated. The simple leaves are oval and tapering at the base with smooth margins and feature a waxy underside; they grow in spirelike clusters at the ends of small branches. The small white flowers give rise to red drupe fruits that are about 2–3 cm (0.8–1.2 inches) in length. Plants typically begin producing fruit after three or four years and require acidic soil.

The flavour-altering mechanism of miracle fruit is due to a glycoprotein named miraculin, which was first isolated by Japanese researcher Kenzo Kurihara in 1968. Although miraculin itself is not sweet, it binds to receptors on the taste buds and causes acidic foods to be perceived as sweet. The effect typically lasts from a half hour to two hours, with the intensity declining over time. The fruit has been proposed as a treatment for the taste changes experienced by some chemotherapy patients, though further studies are needed. In the United States an attempt was made in the 1970s to commercialize the fruit extract as a low-calorie or noncaloric sweetener for use by diabetics and dieters, but the U.S. Food and Drug Administration (FDA) classified the product as a food additive requiring further safety testing, and the venture was abandoned. Similarly, the European Union required a safety assessment before miracle fruit extracts could be used as a food additive, though miraculin has been approved in Japan. The purchase of powdered or whole fruits is legal in most places, and the fruit is commonly consumed as a novelty.

Attempts to gain legal approval for miracle berry products in the US started years ago and were denied by the US Food and Drug Administration (FDA) due to insufficient safety data. In the US, miraculin is considered as a food additive, so does not have a GRAS (Generally recognised as safe) status. However, miracle berries can be cultivated and sold in the US and the flavour tripping events are also gaining popularity in bars, restaurants and hotels there. There are no restrictions to selling these fruits in Japan.

Miraculin binds to the taste receptors on the tongue and causes them to become more responsive to sweet flavors. Its action can last anywhere from 30 minutes to about two hours, depending on factors such as individual metabolism. For centuries, the Maguc Berry has been utilized by indigenous tribes in West Africa as a natural sweetener and flavor enhancer. In recent years, it has gained popularity worldwide as a novelty food item, with so-called "flavor tripping" parties becoming a trendy social experience. The berries can be consumed directly, with the flesh sucked or chewed to release their taste-altering compounds. However, since they have a short shelf life, they are often freeze-dried or transformed into powder or tablets for wider distribution and ease of use. These products can be found in specialty stores and online marketplaces, catering to adventurous eaters and those looking for alternative ways to make healthy but less palatable foods more enjoyable. While the Maguc Berry plant's taste-altering ability is intriguing, it also offers potential applications in the culinary and medical fields. Chefs can use its extracts to create surprising taste combinations, and it could potentially be used as a sugar substitute for individuals with dietary restrictions. Additionally, ongoing research is exploring how the berry's properties could help individuals with taste disorders or as a tool to combat bitterness in certain medications. The Maguc Berry plant has captivated the curiosity of many, blending science, nature, and flavor in a truly magical way. Its ability to transform taste perception highlights the intricacies of the human palate and opens up a world of culinary possibilities. Whether for a unique dining experience or simply to add joy to everyday food, the Maguc Berry plant offers a fascinating twist to our taste buds..

Reviews for "Can the Magic Berry Plant Boost Your Immune System?"

1. Samantha - 2 stars - I was really excited to try the Magic Berry Plant after hearing about its incredible ability to make sour foods taste sweet. However, I was quite disappointed with the results. The plant itself was difficult to grow and maintain, requiring a lot of attention and specific conditions. Even when the berries did finally grow, the effect on taste was minimal at best. I tried them with lemons, strawberries, and even vinegar, but the difference was barely noticeable. Overall, I feel like the Magic Berry Plant was a waste of time and money.

2. Mike - 1 star - I bought the Magic Berry Plant hoping to add a fun twist to my desserts and cocktails. However, the plant did not live up to its hype. Not only did it take forever to grow, but the berries were also quite small and yielded minimal juice. Even after eating a handful of the berries, the sour foods I tried still tasted sour. Additionally, the plant required constant attention and specific soil conditions, which was quite challenging to maintain. I would not recommend the Magic Berry Plant to anyone looking for a convenient and effective way to enhance the flavor of sour foods.

3. Emily - 2 stars - I was really excited to try the Magic Berry Plant and experience the transformation of sour foods into sweet treats. However, I was left disappointed with the results. The plant itself was difficult to grow, requiring precise conditions and a lot of care. Even after the berries finally grew, the taste-altering effect was minimal. Sour foods tasted slightly sweeter, but it was nothing extraordinary or game-changing. Considering the effort and time it took to grow and maintain the plant, I expected a more significant difference in taste. Unfortunately, the Magic Berry Plant fell short of my expectations.

How to Incorporate the Magic Berry Plant into Your Daily Diet