Evergreen shrub with dense foliage at the ends of the branches. The light green leaves grow in bunches and are oblanceolate. The small white flowers give rise to ovate red miracle berries the size of cherries which contain a whitish pulp and a hard seed that is relatively large in relation to the berry.
The miracle fruit contains the protein miraculin, which makes our taste receptors react differently to bitter and sour tastes. After eating miracle berries, sour or bitter foods taste pleasant or sweet for a short time, because the protein increases the tongue’s perception of sweetness. This reaction is why the plant came to be known as the miracle fruit.
We show the miracle fruit because of its amazing, relatively unknown effect; see Ruby’s Miracle Berry for further information.
Tropical West Africa
Ruby’s Miracle Berry
The miracle fruit contains the protein miraculin, which makes our taste receptors react differently to bitter and sour tastes. After eating miracle berries, sour or bitter foods taste pleasant or sweet for a short time, because the protein increases the tongue’s perception of sweetness. This reaction is why the plant came to be known as the miracle fruit.
We show the miracle fruit because of its amazing, relatively unknown effect; see Ruby’s Miracle Berry for further information.
