clipped from: www.thefirstpost.co.uk Lemons that taste like sugared meringues? Vinegar that tastes like cool-aid? Sweet cheese? It's true - I've tasted them all. It just needed a small berry popped into my mouth, rolled around for about a minute, and my taste buds went into reverse. Anything sour tasted sweet. No wonder they call it the Miracle Berry. And believe me, it's much much more than a party trick.
The story begins thirty years ago with Robert Harvey, an American entrepreneur who rediscovered Synsepalum dulcificum, a wild berry grown in West Africa, which, when properly processed, turns sour food and drink sweet, and, even more significantly, high-calorie sweetened junk foods into zero-calorie tasty treats.
