Today's WSJ features a front-page story about a berry that turns sour to sweet. Within minutes of eating Synsepalum dulcificum, people have their taste buds altered so that the most...

Today’s WSJ features a front-page story about a berry that turns sour to sweet. Within minutes of eating Synsepalum dulcificum, people have their taste buds altered so that the most bitter foods taste as sweet as candy. From the article:

After languishing in obscurity since the 1970s, miracle fruit, or Synsepalum dulcificum, is enjoying a small renaissance. In-the-know food lovers from Hawaii to Finland are seeking out the berry as a culinary curiosity. In Japan, it’s freeze-dried and canned or sold in tablets. Some restaurants there have featured it as an avant-garde dessert, including at Tokyo’s Mandarin Oriental hotel. So has the Four Seasons Resort in Palm Beach, Fla., where two miracle-fruit shrubs are planted in the hotel’s garden.

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