The New York Times has a feature today on miracle fruit tasting parties, an experience this blog knows a thing or two about. It’s a fun article, but while factually true, this paragraph glosses over what is in many ways the most interesting part of the story:
During the 1970s, a ruling by the Food and Drug Administration dashed hopes that an extract of miraculin could be sold as a sugar substitute. In the absence of any plausible commercial application, the miracle fruit has acquired a bit of a cult following.
As Joanna Slater uncovered for The Wall Street Journal and Adam Fowler and Tom Mangold reported for the BBC, the FDA’s decision came down under dubious circumstances and dashed the hopes of entrepreneurs who might have had a huge hit on their hands.
The Times does interview a few bartenders though, including blog friend Lance Mayhew, who mixed up a few miracle fruit cocktails for Imbibe this year. Well done, Lance!
[Thanks to Ben for the link.]
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Jacob Grier is a freelance writer, barista, and bartender in Portland, OR. He writes, eats, and drinks a lot. His articles about food, drink, and consumer freedom have appeared in The Washington Post, LATimes.com, Reason Online, and other publications.
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Thanks for the kind words. Have you seen the book, “The Fruit Hunters: A Story of Nature, Adventure, Commerce, and Obsession”. I just bought it but haven’t read it yet. Apparently it has quite a bit on miracle fruit.
I just saw that listed on Curt Mozie’s site. Sounds like something I’d like.
What a great concept. I cannot wait for a fruit that makes my fluid waste come out of my mouth as part of its “miracle” biological rewiring effects.
Hurrah - more miracle fruit coverage!