The NYT has a piece on Miracle Fruit (Synsepalum Dulcificum) and the resulting “Flavor Tripping” parties. Never heard of Miracle Fruit? Me either, but I want some. It sounds like something out of Harry Potter.
From Franz Aliquo’s blog (the guy who hosts the Flavor-Tripping Parties):
…miracle fruit (Sideroxylon dulcificum if you want to get all scientific about it), a cranberry-sized West African berry that that numbs your sour and bitter tastebuds for a couple of hours after eating it. That means that everything that used to taste sour now tastes sweet….after eating one stout beers taste like chocolate milkshakes, grapefruits taste like pixie sticks, cheeses taste like frosting, it will make even the crappiest tequila taste like lemonade (and strangely enough, it will make all wine taste like Manischewitz).
Anyone else see the massive potential this has? (Aside from being sold in Amsterdam coffee shops.) For example, I recently had wasabi ice cream at the Nana bar. The ice cream was essentially a flavor delivery system for the wasabi. How would it taste after Miracle Fruit—like regular ice cream? I’m imagining entire meals that are eaten twice. Once without the fruit, and once with. Two totally different flavors, but the food wouldn’t change, you would.
If anyone’s tried Mircale Fruit, please sound off in the comments. In the mean time, I’m ordering some.