Miracle fruit (MF) contains miraculin, a taste-modifying glycoprotein (1), and may improve the acceptability of foods with aversive sour or bitter tastes. Previous studies have examined its effects on taste perception and liking, mainly in laboratory settings (2, 3). However, its feasibility in real-life settings and effects on overall meal liking, food liking across time, and dietary quality remain unclear. This study investigated these outcomes among adults with overweight or obesity. A two-arm, placebo-controlled, 12-week longitudinal feasibility trial was conducted. Participants received MF or placebo tablets and consumed up to two tablets daily, one tablet at a time with self-selected meals. They were instructed to allow each tablet to dissolve completely in the mouth and advised, whenever possible, to activate miraculin with lime, lemon or another citrus juice before eating. Feasibility of the study procedure was assessed using feasibility indicators. Participants then reported perceived changes in immediate overall liking of meals daily using the Qualtrics platform or hard-copy questionnaires. Food liking across time was assessed using the validated 73-item Australian Food Liking Questionnaire (4), and dietary quality was assessed using the Australian Recommended Food Score, ranging from 0 to 73(5). Food liking across time and dietary quality were measured at baseline, week 6 and week 12. Descriptive statistics were reported, and treatment effects were examined using mixed-effects models, with statistical significance set at p < 0.05. Thirty participants were enrolled; median age was 35 years, and mean body mass index was 33 kg/m². The recruitment target and minimum allocation of 10 participants per group were achieved, although an extended recruitment period was required. Retention was 50%, below the prespecified target, indicating that retention strategies and aspects of study delivery would require refinement before progression to a larger trial. Exploratory analyses indicated that participants in the MF group reported a perceived change in immediate overall meal liking more frequently than those in the placebo group (β = 3.45, 95% CI: 1.97 to 4.93; p < 0.001). However, no clear between-group difference was observed in meal-liking ratings measured using the 0 -100 Labelled Affective Magnitude Scale. A greater increase in vegetable liking scores over time was observed in the MF group relative to the placebo group (β = 0.73, 95% CI: 0.13 to 1.33; p = 0.019), whereas no clear between-group differences were observed for other food group liking. Similarly, no clear between-group differences were observed in dietary quality over time, although both groups showed descriptive increases. The findings suggest that MF may influence perceived changes in overall meal liking and vegetable liking across time. However, because the study was exploratory, further investigation of MF as a taste-modification strategy to improve liking of under-consumed, nutrient-dense vegetables may be warranted.