Miracle fruit (Synsepalum dulcificum) contains the glycoprotein miraculin in its pulp, which has potential as a taste-modifying agent. When consumed before acidic foods (pH < 6.5), miraculin interacts with human sweet taste receptors and can induce a temporary perception of sweetness. The ability of miracle fruit to modify taste intensities and food preferences has been demonstrated quantitatively (1). However, its consumer acceptability as a taste-modifying strategy remains underexplored, particularly from a qualitative perspective. The objective of this study was to qualitatively explore participants’ experiences of miracle fruit-induced changes in taste intensities and food preferences and to examine factors influencing its acceptability using the Capability, Opportunity, Motivation-Behaviour (COM-B) framework. Ethical approval was obtained from Griffith University Human Research Ethics Committee (2024/052). Sixteen participants consumed a hypo-palatable salad, comprising sour (Granny Smith apple, lime) and bitter (broccoli, rocket leaves) ingredients and a hyper-palatable sugar-sweetened beverage (SSB; Coca-Cola) representing sweet taste, before and after consuming miracle fruit tablets (350 mg) (2). Individual semi-structured interviews were conducted in person, recorded using Microsoft Teams, and transcribed verbatim. Data were analysed using reflexive thematic analysis following Braun and Clarke (3), with NVivo 15 used for data management. An inductive approach was used to explore participants’ experiences of taste changes and food preferences, while a deductive approach guided analysis of acceptability using the COM-B framework. Miracle fruit reduced the perceived sourness of the salad and induced a sweetness. Its effects on bitterness varied, with some participants experiencing bitterness masking while others experienced unpleasant intensification of bitterness in rocket leaves. Miracle fruit increased the sweetness intensity of SSB for most participants. Changes in food preferences generally reflected the perceived changes in taste intensity. Acceptability was shaped by capabilities (knowledge and skills); opportunities (taste-modifying potential, availability, affordability); and motivations (curiosity, safety concerns). In conclusion, miracle fruit modified perceived taste intensities and influenced food preferences, but its acceptability varied between individuals. The findings suggest that wider adoption of miracle fruit as a taste-modifying strategy requires consideration beyond its sensory effects, including consumer knowledge, practical accessibility and affordability, perceived benefits, and safety. Future research should identify food categories in which miracle fruit produces consistently favourable taste changes and investigate its potential dietary applications. Clear guidance on appropriate use and safety, alongside consideration of accessibility and affordability, may support the evaluation and potential application of miracle fruit as a taste-modifying strategy in broader food contexts.