Morinda citrifolia

Morinda citrifolia, small evergreen tree of the coffee family (Rubiaceae) that is native to Australasia and Southeast Asia and naturalized throughout the Pacific region and the tropics. It is considered an important source of traditional medicine among Pacific cultures. The species is known by a variety of names, depending on region—e.g., noni, great morinda, and Indian mulberry. Its fruit is called noni fruit, starvation fruit, cheese fruit, or vomit fruit, owing to its bitter, acidic flavor and foul odor. Morinda citrifolia is considered a pioneer species, being among the first plants to grow in harsh environments, particularly in areas destroyed by lava flows. It requires an average annual temperature of 20–35 °C (68–95 °F) and rainfall of 250–4,000 mm (10–160 inches) and grows to about 3–9 meters (10–30 feet) in height.

Noni fruit

The fruit of M. citrifolia is known commercially as noni fruit. When unripe, it has thin but tough skin that is green and hard. When fully grown, the fruit is large, lumpy, and oval, with brown spots from which white flowers bloom, covering the fruit’s surface. As the fruit ripens, the flowers fall off, and the fruit develops a pungent odor. The skin turns from green to yellowish white and becomes increasingly translucent and soft. The fruit often attains a size of about 5–10 cm (2–4 inches) in length and 3–4 cm (1.2–1.6 inches) in width. Its seeds are reddish brown.

The flavor of ripe noni fruit is often described as being similar to its odor—that is, pungent, with hints of foul-smelling cheese and a sharpness similar to that of wasabi. Unripe noni fruit has a bitter flavor that can numb the tongue.

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Uses

M. citrifolia is used for a variety of purposes, including as a food and dye and in woodcraft and traditional systems of medicine. As a food, noni fruit is rarely eaten raw. Rather, when ripe, the fruit is usually left to ferment until the juice turns dark brown; the juice is then mixed with other fruit juices and sugar to mask its overpowering scent and taste. Noni juice is sometimes consumed unfermented, offering a more intense citrus and fruit flavor. Both the unripe and the ripe noni fruit may be peeled, sliced, and added to curry and cooked rice dishes or to sauces. The fruit is sometimes mixed with cooked vegetables.

M. citrifolia has long been used in traditional medicine across the Pacific region. All parts of the plant, including its fruit, leaves, bark, and root, are used by peoples native to Southeast Asia and the Pacific. The fruit is also used by Australian Aboriginal peoples. The plant is claimed to have anti-inflammatory, antibacterial, antiviral, antifungal, analgesic (pain-relieving), and immunity-enhancing properties. However, the validity of these health claims is uncertain. In addition, case reports suggest that the consumption of large amounts of noni juice can result in liver toxicity.

Cultural significance

M. citrifolia is thought to be among the plants carried by Polynesian explorers during their journey across the Pacific Ocean to the Hawaiian Islands. It is likely that the species was chosen for its medicinal value as well as for its use as a dye. The tree was planted throughout the islands and became interwoven with local cultural practices. Polynesian peoples believed the noni fruit to be a gift from the gods and to be connected to the volcano goddess Pele because of its ability to grow in areas destroyed by lava flows. According to a Tongan myth, the demigod Maui was revived when M. citrifolia leaves were laid upon his body.