We've never seen mulberries sold commercially, but the trees grow throughout the United States, so keep an eye out for them at farmer's markets. Or look for mulberry trees at the edges of fields and wild spaces - we found one site that said mulberries are often planted in those places as windbreaks because they grow so quickly. To identify a mulberry tree, go to our original mulberry post for pictures of the berries, tree, and leaves.
The dark varieties are sweeter than they are tart, tend to be very juicy, and have a fairly tough inner core. They can be used like any other berry and would make a close substitute for blackberries in any recipe.
On the sweet side, mulberries can be used to make jams, pies, or even cordials, and they go well in quick breads like muffins and scones. We found several of recipes pairing them with citrus flavors, particularly orange. We like the idea of featuring mulberries on their own, but it would also be interesting to mix them with other seasonal fruits like blueberries, raspberries, and peaches.
Mulberries can also be used in savory cooking. Simmered down and strained, the juice would make a great sauce for steak or it could be used in a vinaigrette for salad. Dark berries also pair well with game meats and can be used in stuffings or thrown into a braise. Herbs like sage, thyme, and bay leaf round out the flavors.
Here are a few recipes we came across in our research. We wish we had enough berries to try them all!
• Mulberry-Orange Muffins from Pleasant House
• Mulberry and Pecan Bread Pudding from ABC News
• Mulberry Wine from Food Reference
• Mulberry Cream Tarts from Sunny Raw Kitchen
• Berbere and Mulberry Glazed Duck from The Splendid Table
How do you like to use mulberries?