Sweet and sour tale of the miracle berry

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.

It was Harvey, working away in his New England laboratories in the early Seventies, who first realised

that here was something which had the potential to be a safe non-fattening sugar substitute and an alternative to the (then) new artificial sweeteners, those chemical mixes just beginning to make their mark on the food and drink industry.

Harvey and his colleagues were able to process the berry's 'miracle' ingredient to make it marketable. So his company conducted their first practical miracle berry trial. They coated some sugarless ice lollies with the berry process. Then they took sugar-coated ice lollies, mixed the two brands up and handed them out to schoolchildren in a Boston playground. Result ? All the kids preferred the Miracle Berry lollies to the sugared ones, not only making the key marketing point but also showing that the berry is a taste enhancer.

Harvey was ecstatic: "The kids licked the outside of the lolly thus