Miracle fruit (Synsepalum dulcificum) native to West Africa is a naturally occurring and truly wondrous berry. The plant, often referred to as the miracle berry plant produces small red berries, known as miracle berries. The berry was first documented in the West by Chevalier des Marchais in the eighteen century after visiting tribes in Africa. He noticed natives would eat the berry before meals, after giving it a try he immediately could tell why.
Miracle fruit was given its name for its ‘miraculous’ ability to turn sour and bitter tasting foods into sweet tasting treats. Containing very little natural sugar, the berry works by temporarily distorting the sweet receptor parts of your taste buds. This natural and safe phenomenon happens within the first few minutes of eating and generally last up to an hour. The active ingredient in miracle fruit, later named Miraculin is a glycoprotein molecule with attached carbohydrates found in the flesh of the berry.
The fruit is available in many forms, the most common being dissolving tablets but also as freeze-dried granules. When freeze-dried the product’s effectiveness will last for up to 18 months, whereas the fresh berry will last only 2 – 3 days. The protein in miracle fruit, Miraculin, is not heat stable, meaning its effects will be diminished if cooked.
Miracle fruit and berries have a place beyond just novelty in today’s society. While it’s fun to try miracle berries before eating lemons, pickles and even hot sauce or drinking beer; miracle fruit has many healthy and constructive uses. Diabetics can try eating a few miracle berries before eating less sweetened treats. Cancer patients undergoing chemotherapy have also successfully used miracle fruit to make otherwise unappealing healthy foods more palatable.
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