Early summer is the perfect time to go foraging for mulberries. Mulberry trees are easy to spot because they are the only tree in North America with fruit that resembles a slender blackberry and has leaves that come in various shapes and sizes.
These variations can all occur on the same tree.
The species you are most likely to find in this area are black (Morus nigra), red (Morus rubra) and white (Morus alba). Black and red mulberries typically have the best balance of sweetness and tartness. The fruits are numerous and can be collected by laying a sheet on the ground and gently shaking the tree.
Eat them in their natural form, bake with them or try this spiked mulberry sorbet recipe:
Prep Time: 75 minutes
Cook Time: 5 minutes
1 cup sugar
1 cup water
5 cups mulberries
1/4 cup cassis, elderberry or blackberry liqueur, or Port
- Pick off all the green stems from the berries.
- Bring the sugar and water to a boil over medium heat. Let it simmer gently for 3-4 minutes.
- Turn off the heat and let it cool a bit
- Push the berries through a fine-meshed sieve set over a bowl using a rubber spatula or wooden spoon; this removes a lot of the seeds and stems.
- Pour the liquor into the bowl with the pureed berries and chill in the fridge for an hour or so.
- Pour into your ice cream maker and follow its directions.
Be sure to look out for more recipes and tips on local foraging efforts! If you would like to plant a mulberry tree in your yard fill out our tree rebate form. And if you have any questions about how you can get our Foraging From Bark To Blossom calendar become a Member at the Steward level and above or contact us at firstname.lastname@example.org.
Recipe courtesy of Hank Shaw, Hunter-Angler-Gardener-Cook