Miracle fruit (MF), which contains the active glycoprotein miraculin, has been investigated for its ability to modify sour and bitter taste perception in individual taste solutions and food items among healthy adults(1, 2). However, in real-life settings, foods are typically consumed as mixed meals with complex taste interactions(3). Two trials have examined MF’s effects on overall preference in mixed-meal contexts among individuals with chronic conditions (diabetes, cancer) (4, 5). These studies used a single dose of MF, lacked pre–post designs, omitted meal pH measurement, and relied on qualitative reporting or the less‐sensitive nine‐point hedonic scale instead of the generalised labelled magnitude scale (gLMS). Therefore, this study aimed to assess the effects of different MF doses on taste intensity, preference, and intake of a hypo-palatable mixed salad. Ethical approval was obtained from the Griffith University Human Research Ethics Committee (GU Ref No: 2024/052). A four-arm, pre–post, placebo-controlled quasi-experimental pilot trial was conducted among 88 adults (48 healthy-weight and 40 overweight/obese). Participants were assigned to one of four treatment groups: placebo, 175 mg, 350 mg, or 700 mg of MF. At both pre-test and post-test, they were served a 117 g portion of a hypo-palatable mixed salad (25 g broccoli, 75 g Granny Smith apple, 12 g rocket leaves, and 5 mL lime juice), providing approximately half a serve each of fruit and vegetables(6). At pre-test, participants rated the salad’s sourness and bitterness intensities using the gLMS and overall salad preference using the Labelled Affective Magnitude scale. Salad intake was assessed by weighing the leftovers from the 117 g served. Following a 20-minute interval, the assigned dose was administered, and all assessments were repeated. Data were analysed using SPSS v29. Treatment effects were assessed using generalised linear mixed models, controlling for body mass index, phenylthiocarbamide taster status (taster vs non-taster), and sex. In both healthy-weight and overweight/obese participants, all MF doses significantly decreased the intensity of sourness and bitterness of the mixed salad, with 350 mg showing the greatest reductions in sourness (β = -1.17, p < 0.001) and bitterness (β = -0.89, p < 0.001). In terms of overall salad preference, no significant changes were observed across all MF doses. With respect to salad intake, the 700 mg dose significantly increased consumption among overweight/obese participants compared to placebo (β = 0.46, p = 0.017), with a higher median intake at post-test (82 g vs. 56 g). In conclusion, all doses of MF effectively masked the aversive taste attributes of the salad, with the higher dose significantly increasing salad intake among overweight/obese participants. These findings highlight the potential of MF as a practical strategy to enhance the consumption of hypo-palatable sour and bitter fruits and vegetables.