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Miracle Fruit: The coolest fruit on earth

 
 
Reply Sat 11 Oct, 2008 08:56 pm
The Coolest Fruit On Earth

Quote:
Imagine: a fruit that when eaten, renders sour foods sweet. It’s like the Midas touch of food, and it actually exists.

The flavour-altering berry (or Synsepalum dulcificum, if you want to be technical), contains a protein called miraculin. When miraculin comes into contact with acids, the result is a sweet, sweet taste in your mouth.


A Tiny Fruit That Tricks the Tongue

Quote:
“You pop it in your mouth and scrape the pulp off the seed, swirl it around and hold it in your mouth for about a minute,” he said. “Then you’re ready to go.” He ushered his guests to a table piled with citrus wedges, cheeses, Brussels sprouts, mustard, vinegars, pickles, dark beers, strawberries and cheap tequila, which Mr. Aliquo promised would now taste like top-shelf Patrón.

The miracle fruit, Synsepalum dulcificum, is native to West Africa and has been known to Westerners since the 18th century. The cause of the reaction is a protein called miraculin, which binds with the taste buds and acts as a sweetness inducer when it comes in contact with acids, according to a scientist who has studied the fruit, Linda Bartoshuk at the University of Florida’s Center for Smell and Taste. Dr. Bartoshuk said she did not know of any dangers associated with eating miracle fruit.


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littlek
 
  1  
Reply Sat 11 Oct, 2008 09:00 pm
@Robert Gentel,
It's cool sounding, but I don't eat sugar just for the taste, I eat it also for the energy (and because I am addicted).
0 Replies
 
dlowan
 
  1  
Reply Sun 12 Oct, 2008 02:35 am
@Robert Gentel,
I've heard about this before...and I kind of don't get it.

Sweet is ok sometimes...but why want sour or bitter (which are cool flavours themselves) to taste sweet?

I get the cheap tequila tasting better...but all the other flavours I want for themselves.....

Can anybody tell me what the benefit is supposed to be?
0 Replies
 
patiodog
 
  1  
Reply Sun 12 Oct, 2008 09:15 pm
I thought this was going to be about avocadoes. I was excited.

Now I'm sad.
DrewDad
 
  1  
Reply Mon 13 Oct, 2008 08:48 am
@patiodog,
That's the pits.
0 Replies
 
patiodog
 
  1  
Reply Fri 17 Oct, 2008 06:09 am
You know, a small amount of salt -- so small you scarcely detect saltiness -- increases your perception of sweet flavors in a food and dampens your perception of bitter flavors. So there's a sound physiological reason for that pinch of salt in just about any recipe.
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cjhsa
 
  1  
Reply Fri 17 Oct, 2008 06:32 am
@Robert Gentel,
I read about this in the NY Times about a year ago. Apparently one guy was throwing parties and handing each guest a couple of these berries. They were all drinking vinegar before it was over.
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