Noni

You’ll be able to tell when some noni is in your fruit salad!

Noni is a species of exotic tropical fruit that is native to northern Australia, Southeast Asia, and a number of the Pacific islands.
‘Noni’ is also known as ‘Indian mulberry’, ‘hog apple’, ‘great morinda’, ‘koonjerung’, ‘canary wood’, ‘beach mulberry’, ‘tokoonja’ and ‘cheese fruit’.
The scientific name of the tree that produces noni is Morinda citrifolia and it is from the family Rubiaceae, the family of madder and coffee.
Noni skin changes from green, to a pale yellow, then a creamy white colour when ripe, and is made up of many polygon shapes; while the flesh is also similar in colour.
The irregular shape of the noni fruit ranges from 4 to 18 centimetres (1.6 to 7 inches) in length; and it contains many seeds, which can be roasted and eaten.

Noni is edible both raw and cooked, often eaten with salt or cooked in curry, and it is commonly made into juice; while jams and pickles can also be made from the fruit.
Generally, noni emits a strong, undesirable smell, comparable to that of smelly cheese or even vomit; and the unripe fruit is commonly cooked as a vegetable.
Typically noni has a flavour resembling sour pineapple possibly with some sweetness, though it can be bitter and unpleasant; and the fruit has been historically used in times of famine.
Various illnesses including asthma, arthritis and cardiovascular issues have all be treated with noni, by using traditional medicine methods.
Noni has significant quantities of potassium and vitamin C, particularly in its juice, and has other vitamins and minerals.

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