Wild morning to you! Mulberries were once considered as a food of the poor. In Asia, they’ve been growing them for a cultivation of silkworms and my mom adds them to her smoothies regularly. The last information is completely irrelevant, but I’m just trying to share my excitement with you since the mulberries fall into a category of a newly discovered food I knew existed but I regularly ignored its presence.
Mulberry love story
The traditional April showers got delayed around here, so they kind of keep sticking around deep into May for some reason. Not that I don’t like rainy mornings or afternoons, I am very fond of them. Rain is beautiful. And all is well, but my newly planted plants that I keep on my terrace, are not so fond of constant rain; especially all the chilis are a bit depressed. Ok, I’ll get to the point. It was a beautiful sunny day yesterday and I went for a long walk, to stretch my legs, clear my head and just relax. And on my way home, I ran into this tree that I’ve never really paid much attention to until now. It had these small, blackberry-like fruits on it and it turned out that it was a mulberry tree. So here’s my new obsession! Ever since I’ve tried it, I want everything mulberry: smoothies, chia puddings, overnight oatmeals, pies, you name it!
What is a mulberry?
Mulberry is a type of tree. There are somewhere around 10 to 16 different species of mulberries, but I’m only familiar with the white, the red and the black one. Apparently, it grows all over the world in the temperate regions.
Pros of mulberry.
- Contains tons of antioxidants.
- Rich in vitamins K, C, A, B, E.
- Rich in iron, magnesium, potassium.
- All of it is useful (the bark, the leaves, the fruits).
- Its bark is used to treat food, mushroom, alcohol poisoning.
- Regulates sugar level in the blood.
- White mulberries in cosmetics are used in anti-aging creams and tonics for eye-area skin treatments.
- It tastes delicious!
I have put it in this chia pudding recipe and in an overnight oatmeal. The other day I made a delicious mulberry pie that everyone loved so much I was left with only the little piece you can see in the photo below. It was not too sweet, but that’s how we like it.
I used a pie crust recipe from It Minimalist Baker blog since I had no idea how to make a vegan version of the crust. It turned out great, but I did add a bit of sugar and vanilla powder in the crust. Also, I used rice milk instead of water.
In a pot on the stove I combined:
- a few different berries I had lying around (strawberries, blueberries)
- coconut flakes (2 tbsp)
- vanilla sugar (I was out of my precious agave sweetener)
I warmed the mixture until the berries released liquid. Then I poured it over the pie crust. I baked the pie at about 200 degrees for about 15 minutes, until the crust turned golden brown. Next time I’ll serve it with a scoop of nice cream!
A word of caution.
Mulberry, as we’ve established so far, is a great source of all things healthy. I have been told to consume it in reasonable amounts otherwise it may cause diarrhea or even hallucinations (wait, what? Hallucinations? That’s just…strange. Right?).
What’s your favorite mulberry recipe?
Don’t forget to stop…and eat some mulberries!