Sprinkling a little salt on some mango or grapefruit doesn’t seem like something that would make it taste nicer and yet people do it all the time – and claim that the fruit is all the sweeter for it. But how exactly does salt lead to more sweetness? Understanding how this works requires us to zoom in on our tongues. There you’ll find tastebuds, which are clusters of taste receptor cells. Zoom in even further, and you’ll notice these cells are packed full of receptors, which send signals to the brain when molecules in food bind to them, allowing us to identify something as having a sweet, salty…