Fijian Noni Juice is made from the native Fijian Noni Plant or ‘Morinda citrifolia’. This small tree grows white-yellowish fruits at various times throughout the year which give off a very unpleasant odour when they are ripe, indicating they are ready to pick !
Noni is believed to have arrived in Tahiti, Hawaii, and other Pacific islands at least 1,500 years ago, coming eastward from India and surrounding regions. Who brought the plant to those areas? Though it is not known for sure, experts believe that it could have been immigrants from the Marquesas Islands that introduced noni to those areas.
There is ample evidence to suggest that these ancient Polynesians (as well as their descendants) used noni for food; for cloth dye; and most importantly, for its medicinal properties. Numerous papers, citing hundreds of references, show noni to be an extremely popular plant among tropical cultures across the world. In fact, the noni plant became so popular that it eventually was cultivated as a field crops, used for all parts of the plant.
In Fiji, the fruit is eaten either raw or cooked."Niue Islanders ate it regularly, and I have been told that the Filipinos made a jam from it, preferring the taste when it was fermented". Other sources report that Australian aborigines were very fond of the fruit. In Burma, the unripe fruits were cooked in curries, and the ripe fruits were consumed raw with salt. Even the seeds were roasted and eaten. (Noni fruits) are used in Nigeria "Other histories report that "The over ripe fruit is stated to be used as an emmenagogue (encourages vomiting), The fruit is sometimes used internally in various preparations for swollen spleen, liver diseases, coughs and a slightly laxative preparation.
Per Serve (30ml)
Fat - Total
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Suggested Serve: Adult (over 16 years): Before breakfast 1 tsp. Before dinner 1 tsp.
Child (under 16 years): Before breakfast 1 tsp
Warnings: Always read the label. Use only as directed. Keep Out of Reach of Children