Do you imagine to eat a lemon and that it tastes sweet? Well, the miracle bean is a berry from Africa that transform all the acid flavors is sweet sensations. In Rancho Ibelia we have 8 plants of this exotic fruit and these days I have been experiencing the new flavors of some other fruits with the effect of the miracle bean, and the results were as follows:
-The shell has no effect.
-It's enough a small bite of the white pulp to maintain full effect of 30 minutes on average and some sweet sensation remaining for 50 minutes (the test was performed in duplicate: My dad and I took both the same portion and at the same time; the effect lasted 41 minutes for me and 23 minutes for him).
-The Miraculous berry can easily take some unpalatable medicinal teas such as: boldo (Peumus boldus) and mamajuana (unknown, it helps reduce cholesterol), but it doesn't make them sweet, only make them lose some bitterness.
-It works great to eat fruits such as passion fruit (Passiflora edulis) and araza (Eugenia stipitata), which are highly acidic and only consumed in juice. It also works with any type of citrus: lemon, orange, tangerine, orange-lime (sweet lemon, different to lime) and especially it changes the bitterness of grapefruit.
-When sweet fruits like Salak (Salacca zalacca) or papaya (Carica papaya) are tested with the berry, they are so sweet that palls. Now, we can say goodbye to the insipid fruit. Interestingly, the citrus do not seem to become sweeter.
-No interacts with elements such as ginger, onion, salt, pepper, etc.
-It neither alters the taste of coffee, but if it is added lemon to the coffee then it tastes sweet.
I will also let you some information about the composition of this fruit:
| Nutrient | Composition (%) |
| Moisture | 38,0800% |
| Crude protein | 19,4700% |
| Crude fat | 11,9400% |
| Ash | 1,4300% |
| Crude fibre | 0,6600% |
| Nitrogen free extract | 28,4200% |
| Total Carbohydrated | 29,0800% |
| Saponins | 3,4500% |
| Alkaloids | 0,0001% |
| Glycosides | 0,0001% |
| Resins | 0,0003% |
| Mineral | Mean composition (± SD) (mg/100 g) | Recommended daily values (mg) |
| Potassium | 569,500 ± 2,820 | 3500,000 |
| Calcium | 72,170 ± 5,340 | 1000,000 |
| Sodium | 25,000 ± 0,000 | 2400,000 |
| Magnesium | 17,630 ± 0,390 | 400,000 |
| Iron | 3,050 ± 0,490 | 15,000 |
| Zinc | 2,710 ± 0,009 | 15,000 |
| Copper | 2,420 ± 0,008 | 2,000 |
| Manganese | 2,380 ± 0,004 | 5,000 |
| Nickel | 0,240 ± 0,028 | <1 |
| Cadmium | 0,013 ± 0,002 | <1 |
As it can be seen, the miracle berry does not have any nutritional or anti-nutritional value to be significant, so it can be established as a neutral component that only will provide you a gastronomical new experience. So go ahead and try this miracle fruit!
Bibliography
- Nkwocha Chinelo C., Njoku Obi U. and Ekwueme Florence N. (2014) Phytochemical, Antinutrient and Amino Acid Composition of Synsepalum dulcificum Pulp. Taken from http://iosrjournals.org/iosr-jpbs/papers/Vol9-issue2/Version-5/E09252529.pdf
- Olaitan J. Jeremiah, Olapade R. Ilesanmi, Morakinyo M. Ige (2015) Proximate and Mineral Composition of Synsepalum Dulcificum Seed. Taken from http://www.scirj.org/papers-0315/scirj-P0315240.pdf
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