- 1). Find a good source for noni in your area. The noni fruit is native to the Pacific Islands, but increased popularity has made it more widely available elsewhere. Try your local farmers market or organic food store.
- 2). Ripen the noni at home before sealing it in jars. Wash the fruit carefully so as not to damage the skins, then air dry on a flat rack outside overnight. The fruit should turn from hard and white to soft, slightly yellow and translucent. As the fruit ripens, there is a distinctive, and some would say foul, odor.
- 3). Seal the fruit in an airtight container before the juice begins to extract. Glass is preferred and a large jar with a spigot at the bottom is ideal. There are containers used for sun tea that fit the bill, and they could serve as noni casks.
- 4). Wait. The fermentation and extraction process can take up to two months, but expect six weeks at a minimum. Noni berries yield 40 to 50 percent of the original weight in juice, so 10 pounds should net you about a gallon.
- 5). Sweeten the extract with honey or other fruit juices or cut it with water if the pure noni is too severe for your tastes.
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