Sweet Mulberry Treats To Beat The Summer Heat

Shahtoot: Himalayan mulberry fit for a king

Many of us have fond childhood memories of mulberries, those juicy, sweet bursts of summer. Recently, at a farmer’s market, I rediscovered this delightful fruit. Native to India, Pakistan, and China, mulberries are packed with essential superfood nutrients like calcium, iron, potassium, and vitamin C, making them the perfect guilt-free dessert. So, when I learnt that in the heart of Brentwood, California, there was an 80-acre u-pick orchard dedicated to cultivating the exquisite Himalayan mulberry, I had to visit. This purple Pakistani berry is called “shahtoot” meaning “king’s mulberry.” Tech entrepreneur Anil Godhwani, founder of Very Mulberry Farm, stumbled upon the Himalayan mulberry by chance when many years ago, he planted a tree in his backyard. Captivated by its remarkable taste, he, along with his brother Gautam and friend Smita Sadana, founded Habitera Farms in 2018. 

The farm boasts two varieties of Himalayan mulberries: white and purple. The purple ones occupy the majority of the acreage. These trees, nurtured using organic and sustainable farming practices, yield a bountiful harvest from late spring through June. Himalayan mulberries, unlike their more common cousins, are known for their elongated, almost teardrop shape and vibrant sweetness. When we visited, we were given long rods to reach the uppermost berries, and it was hard not to gobble them as soon as we picked them. It felt like a treasure hunt, as we hunted for the plumpest and juiciest ones hidden among the leaves. 

A berry good season

The farm and the berries are a labor of love for Godhwani. It takes about four years for a mulberry tree to produce yield; he took a calculated risk when he planted them, not knowing if they would produce fruit. Now, on any given weekend during peak season, the farm gets about three to four thousand visitors a day. But, you would never know it. The farm didn’t feel crowded, as they insist on timed reservations, ensuring everyone has ample access to the mulberries. 

Mulberries are very fragile and care needs to be taken not to overcrowd them, or they get crushed and release their juices, rendering them into a messy pulp. I suggest you store them in the fridge on a plate lined with a paper towel and cover with a paper towel or plastic wrap on top. Wash right before consuming. They last about 4 days. But, if you can’t consume them all, then here are a few recipes to enjoy their deliciousness all summer long.

Vegan Mulberry Ice Cream

INGREDIENTS

• 1 can full fat coconut milk
• ¼ cup maple syrup
• 1 tsp vanilla extract 
• 1 cup mulberries (fresh or frozen)
• 1 tbsp maple syrup
• ½ tsp cornstarch

PREPARATION

Make the base:

1. Combine the coconut milk, maple syrup, and vanilla extract in a bowl and mix. 
2. If you are using an ice cream maker, chill this mix about one hour before pouring into the ice cream maker. If using the stir method, place in a freezer safe dish and place in the freezer.

Make the mulberry sauce:

1. Add the mulberries and maple syrup to a small saucepan. Heat on low to medium heat. Cook the mulberries till they break down and release juices. Once they soften, gently mash them with a spatula. 
2. Combine the cornstarch with ½ tsp of cold water in a small dish and add to the mulberries. The sauce will start to thicken. Once thick, place in a glass dish and allow to chill in the fridge
3. If using an ice cream maker, add the base and once it thickens to a soft serve consistency, take the cooled mulberry sauce and pour into the ice cream base.
4. Transfer to a freezer safe bowl and freeze till ready to eat.
5. If using the stir method, wait until the ice cream is fairly frozen and then fold in the mulberry sauce. Enjoy once the ice cream is frozen or store and enjoy later.

Mulberry Jam

Very Mulberry Farm sells the most delicious jam, but in case they run out on the day of your visit, you can make it at home.

INGREDIENTS

• 6 cups mulberries plus 1 or 2 tablespoons water
• 2 cups water
• ¾ cup white sugar
• 1 (3 ounce) package plain or strawberry-flavored gelatin 
• 1 (1.75 ounce) package powdered fruit pectin

PREPARATION

1. The night before making the jam, halve the berries lengthwise with a paring knife and remove the stems and coarsely chop them.
2. Mix mulberries and 1 tablespoon water in a large pot; bring to a boil. Reduce heat, cover pot, and simmer, stirring frequently, until berries are softened, about 15 minutes. Mash berries using a masher.
3. Combine 2 cups water, sugar, strawberry-flavored gelatin, and pectin in a bowl; stir until gelatin is dissolved. Stir gelatin mixture into mashed mulberries; bring mixture to a boil.
4. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the boiling mulberry mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
5. Run a knife around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars to remove any food residue. Top and seal the lids.
6. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 15 minutes.
7. Remove the jars from the stockpot and place onto a heat safe surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight. 
8. Store in a cool, dark area.

Mulberry Lemonade

INGREDIENTS

• 1cup of mulberries fresh or frozen
• ¼ cup sugar (as needed, start with less as the mulberries are very sweet)
• 2 tablespoons freshly squeezed lemon juice
• chilled club soda
• granulated sugar and kala namak/black salt to rim the glasses. Alternatively, you can add a pinch of kala namak to the lemonade itself
• Ice cubes as required

PREPARATION

1. In a blender, combine the mulberries with a little water if needed. Blend until smooth.
2. Add the lemon juice and a little sugar to start
3. Taste and adjust the sweetness by adding more sugar if desired
4. Fill glasses with ice cubes and pour the mulberry syrup and club soda over the ice
5. Garnish each glass with a lemon slice or fresh mint leaves. You can also line the rims of the glasses with sugar and kala namak if desired.