Mulberries are edible?!
I always figured a mulberry tree was just a way to cultivate silkworms.
Hey, if it’s good enough for a critter that poops out luxurious fabric, then it’s good enough for me.
As a general rule, almost all compound berries are edible.
No, silkworms eat the leaves.
[google google… “mulberries liberation France”…]
Good gosh, you have mulberries already this year? I would like some mulberries, please! (Since I have moved so far north that there are no mulberries, I vow to never take them for granted ever again.)
You must be very popular with the neighbourhood children when the silkworm craze is in vogue.
Parents always say every plant is poisonous. It’s easier to say a Mulberry tree is poison than it is to teach the kids what plants you can and what plants you cannot eat from
Man, I’m glad my mom didn’t take that attitude. When she didn’t know, of course, she told us not to eat it, but if it could be eaten, she told us that, too.
My posts may be obscure but they’re not irrational.
The mulberry tree in the lot north of my house is now loaded with fruit. I just picked about seven cups of berries, and plan to make a pie, plus take some to work to put in muffins. I also have rhubarb, maybe I’ll make the mulberry/rhubarb cobbler someone suggested.
And since the berries don’t all come ripe at once there’s going to be tons more! Locally this has been a banner year for fruit of all kinds.
MULBERRY PIE
5 cups fresh mulberries
5 tablespoons fruit juice, from mulberries or other fruit
1-1/4 cups sugar
5/8 teaspoon cinnamon
11-1/4 teaspoons cornstarch
1 ounce butter
Sift together sugar, cornstarch and cinnamon. Dissolve with juice, and pour the mix over the berries, gently blending them together. Let the mix sit for about fifteen minutes, and pour into a pie shell. Dot with the butter, and cover with top crust. Seal and brush with an egg wash, and sprinkle with sugar. You may wrap in plastic and freeze, for later baking, or bake about an hour until crust is a warm, golden brown. If you freeze the pie don’t thaw when you are ready to bake. Put it in oven still frozen. It’ll just take longer to bake.
Now I’m totally jonesing - I haven’t had mulberries since I was a kid, from my gramma’s tree. DH has never had them! Tragedy!
I think we have some young mulberry trees growing amidst our lilacs - time for some transplanting.
I’ve never tasted a mulberry. 
Mmmmmmmm… no wonder you’re surly. 
They taste like summer.
Don’t forget childhood.
They taste like summer and childhood.
A lunch of mulberries should be followed by a dessert of the nectar sucked from honeysuckles. 
I just took a mulberry pie out of the oven, from the recipe I posted upthread. When it cools I am going to eat a piece of it. A big piece.
Gah, I’m anti-mulberry and in fact got two estimates from tree services to remove the large mulberry tree in my back yard. No more rotting stinking messy fruit all over the yard and back parking pad. No more purple bird shit on everything. No more worrying about my dog getting diahrea after he sneaks back there and eats mouth fulls of the rotting berries. That tree can’t be gone soon enough - Whoopie!
Agreed!!! I needed a paint job on one car after a bunch of birds gorged themselves on mulberries, they proceeded to drop purple-mulberry laded poop all over my car - which ended up eating off the clear coat!!
This evening I did a very summery thing. I made home-made ice cream
I’m using an old family recipe. The ice cream mix is not a cooked one, just eggs, sugar, vanilla, milk, and half&half. I’ve upped the richness ante though, and have used half&half, and heavy cream instead. I took a little of the sugar intended for the ice cream, and mashed it into a bunch of mulberries, letting the mash sit so it would juice out. This will give more fruit flavor to the ice cream.
If anyone is interested here is the recipe. I have included two sets of ingredient amounts. The larger is the original recipe, and the smaller is scaled down to fit my table top freezer.
VANILLA ICE CREAM
(9) (7) eggs
(3) (2-1/3) cups sugar (21.25 oz)(16-5/8oz), or (600g)(475g)
Beat together the eggs and sugar, until the sugar is completely dissolved. Add
(12)(9-1/3) teaspoons vanilla (60 ml)(45 ml)
Blend this in to the egg/sugar mix. Then beat in
(4)(3-1/8) cups whole milk (950ml)(750 ml)
When this is mixed in add
(4-3/4)(3-3/4) cups half&half (1120ml)(860ml)
Pour the ice cream mix into the freezer container and mix according to the machine directions. To make the above ice cream into mulberry ice cream I took a bunch of mulberries and about a third cup of the sugar that would go into the recipe. I mashed the berries and the sugar and let them sit for almost an hour at room temperature. This allowed the berries to get juicy. This method will work for most fruits, such as strawberries or peaches, that might normally get included in home made ice cream. When the mix was half frozen I stopped the freezer, stirred in the fruit mix, and then froze it the rest of the way.
It now resides in my freezer, waiting to get hard, and get eaten.
Oh, did I make a funny?
If anyone has any questions about how I made this, just ask.
Time to revive this zombie!
I just picked my first mulberries of the season, enough for a couple of pies, and for some sauce on ice cream. I’ll be out each day while they are ripening.
How did I know they were ready? The purple bird poop in the alley.
I didn’t even know mulberries were edible, I thought mulberry trees were just grown to feed silkworms.
Why do you never see mulberries in the supermarket?