It was noon on 5 August 2025 when I managed to extract 29.3% of juice from 117.1 grams of ripe noni fruit (buah mengkudu). After straining it carefully, I paired the strong-tasting juice with fresh pineapple chunks. My go-to trick to balance out that spicy aftertaste that noni tends to leave behind.
One curious colleague asked me how it tasted. I smiled and simply said, “It’s spicy.” But I encouraged him to try it with pineapple for a gentler experience. To my surprise, he chose to taste the noni juice as is. His reaction?
"Tastes like fermented blue cheese… and spicy, like wasabi!”
I couldn’t help but laugh, he wasn’t wrong. The ripe, naturally fermented noni really does pack a punch, much like those bold flavors.
But for me, it’s not just about the taste. It’s about the right dosage for my perimenopausal hormone support and liver detox. That’s what makes it worth it.
Until then, have fun experimenting. Maybe next time try pineapple chunks glazed with fresh noni juice. You might just surprise your taste buds.
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