The Noni fruit, also referred to as Morinda citrifolia, is grown through out the Pacific from southern Asia to Australia. The fruit grows on small shrubs. All parts of the plant from the root to bark are used for medicinal purposes. Modern uses include making juice by fermenting the fruit in containers up to eight weeks. Noni juice has high levels of vitamin C. Noni juice has been used by pacific islanders to treat a variety of diseases from cancer to diabetes.
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Pick fruit when it has a light yellow color. Fruit should be hard without any green coloration present. If there is some green on the fruit, this portion of the fruit will not ripen and the overall juice made from the Noni fruit will have a slightly bitter taste. After picking, the fruit will continue to lighten in color and the fruit will continue to soften.
Inspect the fruit. The fruit should have no signs of insect or rodent bites or infestation. Wash fruit in warm water in a sterile environment. Air dry on a clean surface. Do not allow mold to grow on the fruit as it's drying. Inspect for fuzzy growths periodically.
Store the fruit in food grade plastic containers or glass bottles. Make sure the containers allow fumes that are created during the fermentation process to escape. A clear container is ideal so one can visually see the juice as it ferments. Unusually cloudy or dark juice may be contaminated. The fermentation process can last between two and eight weeks, depending on the desired flavor and taste. The full fermentation process is eight weeks and results in a dark, rich tasting juice.
Analyze the PH level of the Noni juice. The PH level will show how acidic the juice is. The normal PH levels for the juice are between 3 and 5. Purchase PH strips, or litmus strips, at local health food stores. The strips are dipped into the juice and then compared to a master chart. The more acidic the juice, or the lower the PH level, the more bitter the juice will taste. Add small amounts of baking soda to reverse the acidic levels of the juice if it is too sour.
Store juice in containers that are sealed. The juice can be stored for up to two years. Label all containers with the name of the juice, when it was made, the ph level and the date the container was opened.