It's Good For You
What looks like a cross between a green beehive and a nubby potato? The noni fruit!
A part of the coffee family, the noni plant produces a green fruit that indigenous cultures in Asia have been drinking for 2000 to 3000 years. Today it is extremely popular in Costa Rica, Tahiti, Hawaii, French Polynesia and Southeast Asia.
Also known as Morinda citrifolia, noni is used for its abilities to ease stress while increasing endurance and energy; control high blood pressure and cholesterol levels; treat ailments like asthma, diabetes and sinus infections; and lessen the side effects of depression and insomnia. The fruit stimulates the immune system by encouraging vitamin absorption and enzyme production and is even thought to decelerate the spread of cancer – although the jury is still out on its effectiveness.
At only ten calories per fluid ounce (when mixed with water), many dieters and physical fitness gurus use noni as an alternative to sugar-laden sports drinks. High in antioxidants, amino acids and Vitamin C, noni also makes the perfect dietary supplement.
The downside? At best, noni is what most people call “an acquired taste”. The fruit ferments as it ripens, creating a strong bitter flavor that most people find unpleasant – at least at first. It is also known as “cheese fruit” and “vomit fruit”, but its enormous health benefits inspire consumers to overlook its unsavory taste or seek out the perfect combination of fruit juice and honey to help keep it down.
Pick ripe noni fruit when they are yellow in color.
Place the noni fruit in a sterile glass container and allow the juice to ripen up to two months. Placing it in the sun will speed the fermentation process.
Filter the juice from the pulp using a wire mesh strainer. The liquid should be the color of soy sauce.
Enjoy! Juice can be stored in the refrigerator for several weeks. For health benefits, drink two spoonfuls every morning mixed with juice or plain.
PRINTED IN LANDINGS JUNE/JULY 2010 EDITION