NONI - Vomit Cheese Puke Fruit TASTE Test | FRUITY FRUITS

"Fruity" music Greetings my beautiful loves! It's Emmy. Welcome back to another episode of Fruity Fruits where I try

fruit

y

fruit

s... If you missed the previous episodes, I'll put the playlist up and down, and you can watch it whenever you want. So today I'm going to try

noni

. Here is an example of

noni

fruit. It is also known by its scientific name, morinda citrifolia. And it is found in Southeast Asia, Australia and is widely spread in Polynesia. According to the National Institute of Health website, noni has been shown to have antioxidant properties; Immunostimulant properties; and tumor-fighting abilities.

So, this fruit is very promising. But I think what is the main deterrent and I think what it has become famous for is its smell? Noni, when the fruit is ripe, is very, very fragrant. I would describe the smell as a bit like a pickle, it has that kind of vinegary

taste

, a bit like Limburger

cheese

, a type of smelly

cheese

, not like cheddar cheese, but a very ripe cheese and a bit like excrement too. Yeah, so it's pretty unpleasant. Therefore, noni is known by several different names, including the fruit of famine. It was eaten in times of desperation and hunger.

These were quite expensive. I order them from Miami

fruits

. I got a small box for $87. They arrived green and I placed them in this tray and put them in my garage to allow them to mature. Because I knew they would develop the smell when they arrived. It didn't smell like anything and as you can see some of these are still green? So after doing the

taste

test

, I'll put them back in the garage to allow them to finish maturing. So once they are green, they will start to turn white. They still stay pretty hard, then they turn yellow and then they get this translucent quality where you can almost see through these kind of pores and they get very, very soft and very smelly, so there are a few different ways to approach noni.

You can eat it raw, which I will do today and then you can roast the seeds. I think the most traditional way to prepare noni is to turn it into a fermented drink. So I'll do that today too. But then we'll have to follow up in a couple of months because the fermentation process takes a long time. Then I will make a follow-up video in which I will consume the fermented noni juice. After letting it sit for a couple of months, it turns into this brown pulpy liquid that you have to strain and then you can consume the juice, you can store it in your refrigerator.

At that point to stop the fermentation process, it all sounds very curious and I am super excited to see what happens with this smelly fruit. after it has sat for a couple of months. So stay tuned for that video. But in the meantime, let's try noni. Raw. Alright. Here we go. This seems like a very good example. It has become very translucent. So it is very interesting the way the noni grows on the branch, the ones that are furthest from the trunk of the noni are the youngest, so they will be the greenest and as they get closer to the trunk, they get bigger and mature. .

It's currently fall here in New England and it's been great. So these have been in my garage and it took them about three days to go from this state to this state? I imagine if I did this indoors or if you lived in a warmer climate, this could probably happen in a day or even overnight. Alright, let's open this up and see what it looks like inside. Woo, it's actually pretty firm inside. Wow, look at that. This actually reminds me of the inside of a soursop, which is the la

test

fruity

fruit video. I made a similar type of vein in the middle here and a type of seeds that radiate outwards and also this type of translucent quality of the fruit, now you can really smell the spiciness of this fruit now in terms of spiciness, strength and concentration of the smell.

It reminds me a little of fish sauce if you've ever used fish sauce in Southeast Asian cooking. It is a very concentrated condiment made from fermented. They are generally small fish like anchovies, but they are very, very spicy. And this one has a similar spiciness strength. The smell is quite different. This doesn't smell fishy at all. It is sometimes called

vomit

fruit or cheese fruit and smells a bit like cheese. So, let's give our noni a try. Itadakimasu Hmm... A lot of seeds. Actually, I think you can chew the seeds too. So I'm going to go ahead and do that instead of spitting them out because there are so many of them.

Good. Mmm... very interesting. That smell definitely carries through. It seems to reduce a little bit in terms of when it goes into your mouth it's significantly sour, more sour than I expected and that aftertaste is a long lasting thing. It still tastes a little foul and bitter and now it tastes more like

vomit

. It tastes a little like after you've eaten something you weren't supposed to eat and you throw away the cookies and you have that kind of residual bile taste. It's not pleasant, but what I find most interesting is that there is a tingling sensation.

A kind of numbness sensation that occurs almost immediately. Once you start eating the fruit, my tongue feels a little raw and I feel numb and tingly. I can still taste and feel it, but it reminds me a little bit of when you have Szechuan peppercorns and you feel it a little bit. of tongue-numbing quality. It's a little like that or if you have a pineapple, it's a little unripe. It makes that kind of Something-something inside your mouth. That's what he's doing. The flavor is not very good and it does not have much fruit. They are mainly seeds.

So inside your mouth, when you eat it textured, you only get a little bit of the fruit itself, but it's mostly seeds, aha. It's not a pleasant texture either. The seeds are very woody and difficult to get through. It's like when you chew melon seeds, but much harder. Once again, the taste is not very good. It is spicy and smells bad. I've heard that if you add a little salt, it can be a little cheese-like. Let's try that. Makes it tastier Hmm Wow So as you get closer to the place where the noni is attached to the branch, the concentration of that numbing quality seems to increase when I ate the end here, there was a little bit.

But then as I got closer to the end here, it's very, very strong. Also, the spiciness is also much stronger as you get closer to the stem, very very spicy and stinky, and when you take it with salt it definitely enhances it and makes it taste tastier; and rather Limburger cheese, but I don't find it pleasant at all... Maybe if it was cooked or something? Was it paired with something? And this is coming from someone who appreciates stinky things: I like fish sauce, I love natto, but this is a bit of a stretch for me. It is somewhat overwhelming in terms of the strength and concentration of the smell.

It's something similar. In terms of intensity, Surströmming fish that has been fermented and then canned produces so much gas during the fermentation process that the can actually swells. It's that intense, not that intense. It was probably the most intense smell I've ever eaten. But it's probably in a similar class, but let's go ahead and make some juice. Must? So what I have here is a clean one gallon glass jar. So before I ripened my fruit, I already washed it. And now what I'm going to do is just put it in the jar. Now we want the fruit to be very, very ripe, as it ripens.

It oozes a little, it sweats. So that's exactly what we want. Just place them in the jar and pack them in there very well. Some of my noni are not ripe. I'm going to wait until they're fully ripe before adding them to this jar, so now I have four and then. I'm going to add the one I cut too. Although here the end is green. This one is already oozing and is very translucent on top. So I'm going to add this one too. Now what I'm going to do is close this and then expose it to the sun and then the fruit will start to cry and start to ooze its juices.

You will leave it there for about two months and it will become very dark. At that moment we are going to strain all the pulp and then the juice will be ready to serve. In the meantime, what I'm going to do is take a photo of this jar every other day and watch its progression and then a couple. months. We'll give this a try. Alright, I hope you enjoyed that

fruity

fruit edition. Let me know in the comments below if there are any other

fruits

you would like me to try or try; Be sure to check out the Fruit Fruits playlist so you can see other interesting fruits; and yes, make sure to share this video with your friends;

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