Synsepalum dulcificum (Schumach. & Thonn.) Daniell

The miracle fruit (Synsepalum dulcificum) is a perennial shrub up to 4.5 meters tall native to tropical West Africa, famous for its ability to make sour tastes seem sweet after consumption. In India its fruit is prepared as a vegetable, while in Japan its extract is used to help diabetics manage their diet. Traditionally, this fruit is also applied as a poultice to relieve stomach ache.

Synsepalum dulcificum is a lowland tropical plant growing at elevations of 100-1,000 m above sea level. Its habitat is humid areas, such as along riverbanks and in forests. It grows well in acidic, humus-rich soil with a pH of 4.5-5.8.

• Leaves alternately arranged, 5-10 cm long, hairy on the underside, with a very short petiole.
• Flowers creamy white, very small, clustered in the leaf axils.
• Fruit deep red, 2 cm long, with pinkish-white pulp, containing a single hard seed with a glossy testa.
• Seeds one per fruit, about the size of a coffee bean.

• Propagated generatively using seeds and vegetatively by stem cuttings.
• Stem cuttings are taken from healthy stems, placed in a shaded area, and can be transplanted after 2 months.
• Fruiting begins after about three to four years.

Flavonoids, cardiac glycosides, tannins, saponins, miraculin, essential amino acids (leucine, methionine) and non-essential amino acids (glutamic acid, glycine), lupeol, lupenone, lupeol acetate, anthocyanins, steroids.

Anti-diabetic; addresses taste changes in chemotherapy patients; aids weight loss; used as an alternative cancer treatment; relieves stomach ache.

• Prepare miracle fruit and clean under running water.
• Air-dry for several days.
• Once dry, blend into a powder.
• Store in a sterile, airtight container.

Miracle berry, Sweet berry.