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What to do with a load of fresh mulberries? No jam or crumbles.

I've been given a load of fresh mulberries. They're delicious and sweet. Any ideas what to do with them? I don't want to make jam or crumble, but would like a nice, summery dessert. Perhaps something frozen, or a tart?

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  1. I just saw a recipe on Pioneer Woman for a blueberry brie galette. Maybe something along those lines?

    http://tastykitchen.com/recipes/desse...

    Or maybe a charlotte or summer pudding?

    1. Mulberries lack citric acid and are pretty bland on their own. Would you consider mixing them with other fruit?

      Not a dessert, but: mulberry wine!

      Or perhaps you could simply serve them with a very nice whipped cream, lightly flavored (with rose water or orange blossom water, perhaps) to complement the berries.

      4 Replies
      1. re: lapelosa

        Mulberries I've had are the very farthest thing from bland that I can imagine. Are you talking about the deep purple ones?
        I'm picking up a flat this morning and they will go into ice cream, on top of fruit crostatas, into crisps and many, many will go straight into my mouth. Season is just getting going here, so I'm looking forward to them in all sorts of ways.

        1. re: rabaja

          I've almost always had the deep purple mulberries, right off the tree in June. I do love all berries and I do eat them, but they're my least favorite berry. The best part of them is that they're free. :)

          1. re: lapelosa

            This is so interesting to hear. I've eaten my share of unripe and moldy ones, but when they are dark purple and juicy they are like pure candy.
            I generally get them from two different trees, one here in Sonoma and another up a bit in Napa.
            The Sonoma tree is so old and big it has scaffolding built up inside it for picking. I have to fight with local chefs and restaurants to get my share each year and I am so happy to have some in the fridge and freezer today.
            I paid $60 for a flat yesterday. I envy you all for the free fruit!
            The syrup idea down thread for making sodas is a great one, I can see doing that this summer (without sugar) to beat the heat.

          2. re: rabaja

            I have a large tree in my garden; I let the berries drop this year. They are the blandest of any berries I've eaten, require mixing with other fruits or acids, and yes, they were very dark purple, quite plump and very prolific, just lacking in flavor, as are most of the mulberries I've had in my life. But free, though, so many years I do something with them.

            I've read that only one or two trees out of ten actually produces flavorful berries; I guess I've never picked berries from those trees.

            Anyway, try mulberry syrup for pancakes, drink bases or ice cream, in muffins, quick breads or crumb topped sour cream type coffee cakes, flavored with orange or lemon zest, as a fruit sauce topping for cheesecake, as a base for curd, with lemon, berries strained of course, ice cream; mulberries are tasty with sauteed chicken breasts or pork chops, deglaze with balsamic vinegar, along with the usual pies and tarts; I have some odd recipes also, Mulberry Pikelets, Mulberry Chews, Mulberry Fudge, Mulberry Grunt topped with dumplings, Queen of Puddings, Mulberry Blackheads (a thumbprint type cookie filled with mulberry preserves).

            To the OP- There's lots to do with these berries, as long as you dress 'em up a bit, flavor wise.

        2. pancakes are my favorite use for them, ( I know, not dessert)

          1. A summer pudding sounds fantastic, or maybe a lemon-mulberry sorbet or granita?

            1. Ice cream! When I made mulberry ice cream last year, it was basically just vanilla ice cream with mulberries mixed in, but you could also puree and strain them and mix them throughout.