Miraculin, a glycoprotein found only in Miracle berries, has a unique effect on our sense of taste: it superimposes taste impressions in a way that everything is perceived as being sweet. To achieve this, the fruit must have been chewed a few minutes beforehand. The effect lasts about half an hour, sometimes longer. It also only occurs when the ph-value in the mouth reaches an acidic level, for example when eating sour fruits. Instead of sour, the taste is now sweet. However, Miraculin does not deacidify the food, which is why the excessive consumption of very sour fruits can lead to sensitive teeth. The Miracle berry itself has no special taste.

An attempt is made to obtain miraculin as a sugar-free sweetener, although the protein is not to be produced by the Miracle berry, but by genetic modification in garden salads and Escherichia coli.

• Edible Fruits
• Type of Fruit Berry
• Culinary Group Spices an flavours
• Taste sweet
• Trivial Names Wunderbeere, Mirakelfrucht, Miracle fruit, Miracle berry, Miraculous berry, Sweet berry, Fruit miracle, Fruit miraculeux, Agbayun, Taami, Asaa, Ledidi
• Size 2 cm
• Taxonomy Sapotaceae (Sapodilla family) Synsepalum dulcificum
• Origin Guinea (Map)
• Locality Wissenschaftsgarten Frankfurt (FRG) 2017