The fruit known as Noni, or Morinda citrifolia, is a tropical fruit with a polarizing reputation. Found widely in Southeast Asia, Australasia, and the Pacific, its unique characteristics set it apart from more commonly consumed fruits.
The Science of its Striking Aroma
The common name “vomit fruit” stems from Noni’s powerful and often off-putting aroma. This pungent smell develops as the fruit ripens, transforming from a bitter, unripe state to a soft, translucent, and highly aromatic mature fruit. The odor is frequently compared to rancid cheese or even vomit.
This strong aroma is attributed to specific volatile organic compounds. Key contributors include hexanoic acid and octanoic acid, responsible for the “soapy” and “rancid cheese” notes. Butanoic acid also plays a role, contributing to the pungent smell. As the fruit matures, the concentrations of these short-chain fatty acids become more dominant, intensifying the characteristic odor.
Nutritional Profile and Health Benefits
Despite its challenging smell, Noni fruit offers a diverse nutritional profile, containing over 150 nutrients. It is a source of vitamins (C, E, A, and B vitamins like biotin and folate) and minerals (potassium, calcium, magnesium, iron, and zinc).
Noni contains beneficial compounds like antioxidants, phytonutrients, and polysaccharides. Iridoids and scopoletin are notable antioxidants in the fruit, which may contribute to anti-inflammatory properties. These components may support the immune system and help protect cells from oxidative stress. Traditional medicine has long utilized Noni for various ailments, though scientific research into these benefits is ongoing and often preliminary.
Culinary and Traditional Applications
Noni fruit has a long history of use in traditional medicine and culinary practices across various cultures, particularly in Polynesian, Indian, and Southeast Asian traditions. Despite its challenging aroma and bitter taste, it is consumed in several forms. The most popular method is as juice, often mixed with other fruit juices (like grape or blueberry) or sugar to improve palatability.
In some regions, the unripe or ripe fruit is peeled, sliced, and incorporated into cooked dishes like curries, rice, or mixed with other vegetables. Historically, all parts of the Noni plant—fruit, leaves, bark, and roots—have been used in traditional medicine for conditions ranging from fevers and infections to pain relief and wound healing. The leaves, for instance, were traditionally used as poultices for sprains and fractures.