Eat noni (vomit) fruit
A ripe noni announces itself before the first bite. Beneath the pale, knobbled skin is a soft tropical fruit with an aroma often compared with strong cheese and a bitter, fermented flavour that turns a tiny tasting into a memorable test of curiosity. Noni, or Morinda citrifolia , has a long history of food and traditional use across parts of Southeast Asia and the Pacific. That history does not make modern supplement health claims proven, and fresh fruit is a different proposition from concentrated extracts. Buy a ripe fruit sold for eating, wash it, check for spoilage and begin with a small piece. Avoid supplements or medicinal quantities without professional advice, particularly if you have liver or kidney problems, take medicines, are pregnant, or have been advised to limit potassium. Count it complete when you have deliberately tasted fresh noni and can describe the flavour for yourself. Add it if unusual foods help you understand a place through more than its familiar dishes.