@kaseywahl

From Wikipedia: The berry itself has a low sugar content [9] and a mildly sweet tang. It contains a glycoprotein molecule, with some trailing carbohydrate chains, called miraculin.[10] When the fleshy part of the fruit is eaten, this molecule binds to the tongue's taste buds, causing sour foods to taste sweet. At neutral pH, miraculin binds and blocks the receptors, but at low pH (resulting from ingestion of sour foods) miraculin binds proteins and becomes able to activate the sweet receptors, resulting in the perception of sweet taste.[11] This effect lasts until the protein is washed away by saliva (up to about 30 minutes).[12]