A good fruit for Northerners, mulberry is reminiscent of northern berries you can’t grow here. Mulberries grow on a large bush and can bear abundantly without much care. Actually, up north, they are a neglected fruit, growing perhaps too abundantly and despised in favour of harder-to-grow berries like blueberries. One of life’s little ironies, because in my opinion they have a delicious flavour superior to northern blueberries.
Mulberry is started from cuttings but can be purchased from your nursery—rooted and ready to plant. For a small family, several bushes should yield enough to can or freeze some. After a crop is harvested the bushes may be pruned of old growth to keep them low and stimulate new growth.
Use: when ripe enough, they are excellent eaten out of hand or added to breakfast cereal, etc. When cooked with sweetener, you can also use less ripe ones that are sour. Raw mulberry juice is excellent. Just smash very ripe mulberries and squeeze in a cloth. Dilute and sweeten if desired. Or cook the fruit and strain. Add this sweetened juice to milk (not the other way around) to make mulberry milk. Mulberries also yield our favorite pie!
- 4 c. mulberries
- ½ c. sugar
- ½ c. cassava or arrowroot starch
Cook mulberries with sugar and a little water, then mash.
Dissolve starch in small amount of water and add, stirring until thick.
Pour filling into baked pie crust
If desired, drizzle the following mixture on top:
- ½ c. sour cream
- 2 tsp. sugar or honey
- A few drops vanilla