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Miraculous berry

Synsepalum dulcificum

Also called Miracle fruit

In Singapore: Miracle Fruit, Miracle Berry, Miraculous Berry, Flavour Berry, Fruit Miraculeux, Fruit Milagroso, 神秘果 (Grown in Singapore)

Miraculous berry
Photo: Hamale Lyman, Public domain

A small evergreen shrub from West and Central African rainforest, grown for its red berries that make sour foods taste sweet. It needs warmth, humidity and some shade to fruit well.

Family
Sapotaceae (Sapot family)
Grows as
Tree, Shrub
Light
Full sun, Part shade
Water
Keep the soil evenly moist and never waterlogged; tolerates short dry spells once established.
Soil
Acidic, well-drained, humus-rich mix with pH around 4.5 to 5.8.
Temperature
18–30 °C; protect below 10 °C, frost will kill it.
How easy
Moderate
Safety
Not known to be toxic
Edible
Yes, some parts
Native range
W. & WC. Trop. Africa
Climate
wet tropical

About

Synsepalum dulcificum is a plant in the Sapotaceae family, native to tropical Africa. It is known for its berry that, when eaten, causes sour foods (such as lemons and limes) subsequently consumed to taste sweet. Common names for this species and its berry include miracle fruit, miracle berry, miraculous berry, sweet berry, and in West Africa, where the species originates, àgbáyun (in Yoruba), taami, asaa, and ledidi.

The berry itself has a low sugar content and a mildly sweet tang. It contains a glycoprotein molecule, with some trailing carbohydrate chains, called miraculin. When the fleshy part of the fruit is eaten, this molecule binds to the tongue's taste buds, causing sour foods to taste sweet.

How to grow it

The plant grows best in soils with a pH as low as 4.5 to 5.8, in an environment free from frost and in partial shade with high humidity. It is tolerant of drought, full sunshine, and slopes.

The seeds need 14 to 21 days to germinate. A spacing of 4 m (13 ft) between plants is suggested.

Uses

In tropical West Africa, where this species originates, the fruit pulp is used to sweeten palm wine. Historically, it was also used to improve the flavor of soured cornbread, but has been used as a sweetener and flavoring agent for diverse beverages and foods, such as beer, cocktails, vinegar, and pickles.

Other Synsepalum plants

Synsepalum tsounkpe

[Contains information from Leaf Area Index (LAI) and Heritage Trees from data.gov.sg (National Parks Board), made available under the terms of the Singapore Open Data Licence version 1.0]

Text excerpted from the Wikipedia article Synsepalum dulcificum by its contributors, under CC BY-SA 4.0; the excerpts and the care summary drawn from them are shared under the same licence.

The care summary was written by AI (Claude, Anthropic) from the sources on this page, with general growing knowledge where they are silent. Check before relying on it.

Life form, climate and native range: World Checklist of Vascular Plants, Royal Botanic Gardens, Kew (CC BY 3.0), reformatted; see Plants of the World Online.

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