The noni fruit grows really well here in Puerto Rico and has been touted as an amazing antioxidant, anti-inflammatory, immune system booster and all-around good for you food. The only problem? It tastes/smells even more disgusting then it looks…
Just smelling a ripe noni makes me gag a little bit (and I have a pretty strong stomach), and if fresh noni wasn’t bad enough, the traditional way to “juice” them is by sticking them in a jar in the sun for a few weeks and letting it “ferment” (rot) so that the juice seeps out. I don’t know about you, but I was taught that eating rotting stuff is not a good idea. With that in mind, we havn’t done much with our noni, but recently a neighbor sent me some information on an alternative way of juicing the noni that does not involve letting it rot in a jar. It’s called “freeze juicing” and this is how you can extract the noni juice this way:
– Pick hard white noni.
– Let it ripen/soften for a couple of days (1 – 5 days).
– Put in a container and freeze for 6 – 12 hours.
– Remove from the freezer and let it thaw completely (6 – 12 hours at room temperature)
– Transfer the resulting juice into a container and store in the fridge.
– Noni juice should be good for 2 weeks if refrigerated.
Apparently, this method of juicing the noni results in a juice that is less disgusting and the beneficial properties of the noni juice remains intact.
I just picked my first batch of noni to try the “freeze juicing” technique, so I’ll let you know how it goes!