Ingredient: Mulberries

Mulberries are the kind of fruit you stumble upon, then fall in love with and they evoke fond memories of my childhood. Picked fresh off the bush in August and September, they are soft and squidgy and resemble a blackberry but with a more delicate skin. Like other berries they can be made into compotes or jams or scattered whole over yoghurt.

Some taste sweet, some are tarter and some you will get a wonderful bite of sweet and sour together. They are often grown in more temperate climates, but you can also find mulberry bushes growing in the UK. I can still recall the joy of being covered in mulberry juice from head to toe every summer!

The easiest way to eat them year-round are dried mulberries, which can be added to trail mixes, granola or simply eaten on their own. They have a lovely squidgy yet crunchy texture and a more-ish taste.

Mulberries come in various shades of deep purple, red or creamy white. Each colour of mulberries brings its own nutritional strengths: black and red mulberries are rich in anthocyanins, antioxidants that support heart health and reduce inflammation; white mulberries are sweeter, milder and even though they are lower in anthocyanins, they contain another important antioxidant called resveratrol which also helps with heart health.

All varieties of mulberry are brimming with vitamin C and iron which work in harmony to help restore iron levels. They are also rich in fibre, calcium, magnesium and potassium, making them as nourishing as they are delicious.

Some recipes with Mulberries…