Noni | Morinda Citrifolia | Puke Fruit

Overview

Noni or Morinda citrifolia, also known as the puke fruit for its formidable fragrance, is a fruit-bearing tree in the coffee family,  Its is indigenous to  across Southeast Asia and Australasia. It  was spread across the Pacific by Polynesian sailors. Noni is now cultivated throughout the tropical countries. Noni is called puke fruit, vomit fruit for its distinctive odour across different regions but the more common English names are great morinda, Indian mulberry, noni, beach mulberry, and cheese fruit. Although it is a staple food among some cultures, and is used in traditional medicine, the  strong and  vomit-like odour has made it a famine food in most regions implying that it was consumed only during emergency situations or during famines when there was very few edible options. In the consumer market, it has been introduced as a supplement in various formats, such as capsules, skin products, and juices.

Uses of Noni Fruit

Although it has a very pungent smell, a variety of products ; both edible and non-edible; have been introduced into the consumer market, including  beverages, powders, cosmetic products, oil, leaf powders etc. Apert from the edible and cosmetic uses Noni is also used as medicine across multiple cultures. the green fruit, leaves, and root or rhizomes might have been used in Polynesian cultures as a general tonic, in addition to its traditional place in Polynesian culture as a famine food. The Austronesian people uses this fruit for production of dyes.

Taste of Noni Fruit

noni Fruit has a taste that is like rotten cheese, however it is said that the taste alters as the fruit ripens. The ripen fruits are said to have strong taste of cheese, lemon, and vomit.

Nutritional Value

Noni Contains moderate amount of carbohydrates and dietary fibres. A lot of micronutrients are also found in this viz vitamin C, niacin , iron and potassium, Vitamin A, calcium and sodium etc. The fruit contains a number of phytochemicals, including lignans, oligo- and polysaccharides, flavonoids, iridoids, fatty acids, scopoletin, catechin, beta-sitosterol, damnacanthal, and alkaloids etc.

About the author

Anuradha Dutta

Anuradha Dutta

View all posts

Leave a Reply

Your email address will not be published. Required fields are marked *