The Curious Case of the Fruit That Transforms Sour to Sweet

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The plant that produces the berries, Synsepalum Dulcificum, is native to West Africa, where the fruit was traditionally used to sweeten palm wine and make soured cornbread more palatable. Growing best in acidic soil in tropical zones, the coffee-sized berries were introduced to Europeans by the explorer Chevalier des Marchais.
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