When Fate Hands You Lemons: The Unexpected Twist
What I called a serendipitous moment in my last blog was more of a matter-of-fact moment for my friend, Juliano. Actually, he was scrolling through an app called Interesting Facts when he learned that this little fruit could be the answer he’d been searching for in his culinary world.
His family was known for their restaurant, Planet Raw, where they preserved enzymes in food by never heating anything above 118°F. The only problem? They couldn’t sell desserts. They believed honey was the healthiest sweetener, so it was the only one they used. The inside joke was they were bee-gan, not vegan. But the sad fact was that their desserts weren’t selling.
This berry, though, had zero carbs, zero calories, zero sugars, zero alcohol sugars, and technically, wasn’t even a sweetener. It was just a magic berry that made anything sour taste sweet. What if, he thought, this was the solution? It doesn’t get more pure than a berry, and vegans could enjoy a fun experience, too. Now all he needed was a good friend with a sweet tooth to test it out. Without hesitation, he called me.
Normally, I’d be down the street, but I was in Florida for a family reunion. Dead zones were common, and the WiFi didn’t stand a chance against the whole family streaming at once. If I wanted to watch YouTube, I had to do it from the computer room.
It sounds nerdy, but that’s where I came across a video explaining regulation changes. That day, I learned that a berry called Synsepalum dulcificum had recently received GRAS (Generally Regarded as Safe) status for human consumption. Even crazier? It promised to turn sour things sweet, it was grown in Florida, and I had never heard of it before.
I kept replaying the video to make sure I had it right. Sure enough, I sent the link to Juliano and called him. He picked up and immediately asked if I was calling about his voicemail. Some people might find it hard to believe that we were still leaving voicemails in 2013, but believe it or not, we both learned about the miracle berry on the same exact day, 3,000 miles apart—through two different apps. And even though I hadn’t checked my messages, Juliano had already ordered the fruit. It was set to arrive the same day I’d be returning to California.
If that wasn’t a sign that I was in for a mind-blowing experience, I don’t know what would have worked. I never could have predicted that this moment would be the start of what became my calling.
Last week, I shared the recipe for the green juice that got me hooked on the berry. Consistency and simplicity were keys for me. If I didn’t use my frozen berries fast enough, they’d go bad. At $5 to 10each, I was determined to get the most from them. When I craved something sugar-sweetened like Coke or soda, I’d grab flavorless soda water and add the juice of half a lemon. With the berry on my tongue, it tasted incredibly sweet. But since it was just lemon water, I stayed hydrated without sugar and felt ultra refreshed!
It was also the easiest thing to serve when friends came over. Sure, the berries work with brands like LaCroix, Spindrift, Bubly, Perrier, Topo Chico, AHA, Polar, San Pellegrino, Waterloo, and Schweppes, but there’s something special about watching someone watch you make lemon water, them tasting it and seeing their reaction. It never gets old. Honestly, Nature’s Wild Berry should come with a bingo card if you know what I mean.
Next week, I’ll cover why Juliano didn’t want to sell miracle berries—and why nobody else in the industry wanted to, either.
Oh, and don’t forget—just like last time, this blog has a hidden Easter egg with a 48-hour alphanumeric discount code for 20% off! Next week’s post will have one too, along with another fun way to use the berry. Stay tuned!
See you next time,
Hank Watt
P.S. What is your sugar-free lemonade hack? Let the berry make an impression you won't forget