Noni (Morinda citrifolia) is a fruit familiar to East Asian and Pacific Island cultures. When ripe, the skin is a translucent yellow, and the flesh is soft and gelatinous. Noni trees bear fruit all year long. It reportedly has a variety of health benefits, including treatment of the common cold, diabetes and cancer; however, these claims lack scientific support as of 2010. The unripe fruit's harsh odour and bitter taste have endowed it with a variety of disagreeable nicknames. Regardless, some cultures cook and eat the unripe fruit, and others eat it raw when ripe. Many people also drink noni juice for its presumed health benefits.
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Things you need
- Indian, Thai or any other type of curry
- Fine sieve
Stir-fry chopped-up chunks of unripe noni fruit with curry paste and other vegetables like cauliflower or broccoli. Add coconut milk and bring to a boil.
Reduce heat and simmer for at least 10 minutes to soften the noni fruit.
Serve the curry over rice, potatoes or another starch.
Peel the translucent skin from the ripe fruit with your fingers. The skin should peel away easily if the fruit is sufficiently ripe.
Sprinkle a small amount of salt on the fruit.
Let the fruit sit for a few minutes until the salt dissolves slightly.
Peel the ripe fruit and place the flesh into the blender. Purée for several seconds until the fruit is liquefied.
Pour the contents of the blender into the sieve, while holding the sieve over the bowl.
Run the spoon around the inside of the sieve to remove as much juice as possible from the puréed fruit.
Mix the noni juice with another fruit juice to mask the taste. Citrus juices like orange and lemon work well for this purpose.
Tips and warnings
- A little sugar added to your curry may help balance the bitter flavour of the fruit.
- Cover the blender when puréeing to avoid a mess in your kitchen.
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