Miracle fruit is a small tropical shrub from West Africa with extraordinary properties: a glycoprotein called miraculin in the berry binds to taste receptors and makes sour foods taste sweet for up to an hour after consumption. It is grown in Australia as a specialty plant and curiosity crop. Plants are typically sold as unnamed seedlings in Australia rather than named varieties. Miracle fruit requires a genuinely tropical to subtropical climate: warm temperatures year-round, high humidity, and protection from frost. It grows best in coastal far north Queensland but can be maintained in sheltered subtropical positions in southeast Queensland and northern NSW. Outside the tropics, container growing allows plants to be moved indoors or under protection in cooler months. Plant in acidic, moisture-retentive, well-drained soil with a pH of 4.5-5.5, similar to blueberries. Miracle fruit has fine surface roots that are sensitive to fertiliser; use dilute applications of a low-phosphorus, acidic fertiliser. Trees fruit intermittently year-round in tropical conditions. Berries are small, red, and should be held in the mouth to coat the tongue before eating sour foods for the full effect. In WA, no specific quarantine restrictions apply, though the species is rarely commercially available.