The miracle fruit (Synsepalum dulcificum) is a plant native to Central and West Africa. The plant produces a miraculous berry, also known as ruby berry and matunda ya miujiza in Swahili. The miracle fruit contains Miraculin, a glycoprotein first isolated by a Japanese researcher Kenzo Kirihara in 1968, that binds to the sweet receptors on the tongue - a property that is potentially helpful for people whose sense of taste has been disturbed for any reason (e.g. after medical treatment).
It makes sour tasting foods (fruits, sour bread) and drinks taste sweet. This taste changes last between 30 to 60 minutes after eating, or until they are diluted by saliva.
There are very few private farms that grow the miracle fruit for commercial use, ever since it was introduced in Australia by a rare fruit orchardist. Most of these farmers are found in Queensland.
Miracle fruit is highly perishable and may only last 2-3 three days after harvest. Freshly picked miracle fruit can be frozen for up to three weeks for commercial use.
To preserve the glycoprotein Miraculin in the miracle fruit, freeze-drying is the most recommended method of processing.
In West Africa where it originates and has been in use for centuries, the berry pulp is used to sweeten palm wine, and has been used as a sweetener and flavoring agent for diverse beverages and foods such as cocktails, beers, pickles and vinegar.
The miracle fruit pulp can also be mixed into sweet desserts and fruit smoothies
The berries are typically consumed raw and are tasteless when eaten alone. It is available as a whole fruit, powdered and freeze-dried cubes in retail shops.
The miracle fruit plant has spread out and is found in East Africa too, particularly in Tanzania, where the leaves of the plants are used as traditional medicine for post-natal care.
Health benefits of the miracle fruit include;
- Diabetics can use it as a natural sweetener, thus control of blood sugar level.
- It contains Leucine, an amino acid that triggers muscle growth.
- Those going under chemo therapy use it to get rid of the metal taste, thus recommended for cancer patients
- Antioxidants and contains vitamin C, A and E thus preventing disease.
- It is incredible in assisting weight loss efforts by acting as a sugar free, low calorie additive in foods and drinks
- The presence of vitamin C stimulates production of WBC, which help the body in fighting disease and infections
- The presence of vitamin A helps improve vision health and prevent cataract formation.
Across various African countries, all parts of miracle fruit plant are used in traditional medicine practices. Find this article by Cordialis Msora- Kasago for more literature on this here…
https://www.healthline.com/nutrition/miracle-fruit-benefits#traditional-medicine
Please note that this isn't prescribed medical advice, for this, it is recommended that you schedule an appointment with a doctor.
Add your reply
Replies