Ever since reading this article in the New York Times I have wanted to experiment with miracle fruit. So, since no one I knew was throwing that party any time soon, I decided to do it myself!
From said Article:
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.
There's all sorts of rumors that the only reason it used to be banned by the FDA was do to the lucrative business and power of non-nutritive sweeteners currently on the market. But the appeal of a natural fruit, that could do what splenda and stevia, and good ol' plain sugar could do, was very enticing.
my apartment pretty much reached capacity
Janel and her friend Nicole even stopped by!
I have never been so nervous over food in my life. I was so afraid it wouldn't work-that I'd eat this berry and lemons would still make me pucker. But after chewing the berry, which tasted pleasant enough, for about a minute, I grabbed a lemon wedge and practically reached nirvana.