Evgeny Shumarin

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Mulberry (mulberry) is a tree with white, red or black fruits that look like elongated blackberries or raspberries. Mulberries are found in different parts of the world. It grows in Africa and the Caucasus, Asia and Central Europe. The tree is the longest-lived among plants. Some specimens are up to 500 years old.

Mulberry varieties

It is believed that there are about 150 species of mulberry growing worldwide. But only 17 of them are officially recognized. The fruits of two types of plants are eaten. Let's look at them in more detail:

1. Black mulberry - mulberry, naturally distributed in South-West Asia. The tree, covered with red-brown bark, bears almost black fruits. This type of mulberry does not tolerate frost, therefore it is cultivated only in the southern regions.

Among the varieties black mulberry Particularly popular is Shelly No. 150, bred by Poltava breeder L.I. Prokazin. The trees of this variety grow very large, up to 5.5 cm long, sweet berries.

1. White mulberry - mulberry, common in East Asia. wild white mulberry In terms of taste, it is in many ways inferior to its black relative. The Chinese grew it for its leaves, which the silkworm feeds on. In the 17th century, when Russian craftsmen learned the secret of making natural silk, they tried to grow mulberries in Moscow. But she did not tolerate the frost well. Thanks to the efforts of breeders who created frost-resistant varieties, mulberries are successfully grown in the Central and Southern regions of our country. Let's name the most common ones white mulberry varieties:
2. Dark-skinned girl – a medium-ripening variety. It bears large fruits, almost black in color, with a sweet and sour taste. The main advantage of the variety is its high cold resistance. Smuglyanka can withstand frosts up to 30 degrees.
3. White honey - a tree with very sweet white fruits, which, due to their delicate structure, are completely unsuitable for transportation over long distances.
4. Black Baroness - mulberry with sweet black fruits reaching a length of 3.5 cm. The variety tolerates frost well and is suitable for growing in the Central regions.

Nutritional value, calorie content and composition of mulberries

Depending on the amount of sugar in the fruit, the calorie content of 100 g of mulberry ranges from 43 to 51 kcal. The energy value of a glass of berries is 98 kcal.

The fruits of the plant are almost 88% water and contain virtually no fat. For this reason, mulberry can be recommended for dietary nutrition.

Nutritional value of 100 g mulberries:

• 10-12 g carbohydrates;
• 0.7-1.5 g of proteins;
• 0.4 g fat.

Composition of mulberries (per 100 g):

Vitamins:

• 10 mg vitamin C (ascorbic acid);
• 0.9 mg vitamin PP (nicotinic acid);
• 0.02 mg vitamin B1 (thiamine);
• 0.6 mg vitamin B3 (niacin);
• 6 mcg vitamin B9 (folacin);
• 7.8 mcg vitamin K;
• 0.1 mg vitamin B2 (riboflavin);
• 0.05 mg vitamin B6 (pyridoxine)
• 3.3 mcg vitamin A (retinol)
• 0.02 mg beta-carotene.

Minerals:

• 39 mg calcium;
• 194 mg potassium;
• 38 mg phosphorus;
• 10 mg sodium;
• 1.8 mg iron;
• 0.12 mg zinc;
• 18 mg magnesium.

The benefits and harms of mulberries

Useful properties of mulberry:

1. Mulberries are primarily known for their universal effect on intestinal function. Ripe berries will help get rid of constipation; slightly unripe berries, on the contrary, cope well with diarrhea.
2. Mulberry fruits are also indicated for people suffering from heartburn and gastritis.
3. Mulberry has a diuretic effect, so it is useful for kidney diseases accompanied by edema.
4. An infusion of dried mulberries relieves nervous tension, normalizes sleep and relieves depression.
5. Juice and infusion from dried mulberries provide relief from a number of cardiovascular diseases, for example: tachycardia, coronary artery disease, dystrophy of the heart muscle.
6. Tea made from dried fruits is good to drink for colds, as it causes increased sweating. However, this infusion is not compatible with regular tea. The latter neutralizes the effect of mulberry.
7. An infusion of dried mulberry fruits is used to gargle the throat and mouth for sore throat and stomatitis.
8. Mulberry juice and syrup effectively reduce blood pressure.

What harm can mulberries cause to the body?

1. Mulberries should not be consumed in large quantities by people prone to stomach upset.
2. Hypertensive patients should eat mulberry berries with caution.
3. Mulberry fruits (especially black ones) can cause an allergic reaction.

Mulberry in the diet of pregnant and lactating women, children, diabetics and athletes

Pregnant women During the season, it is recommended to eat 200-300 g of mulberries per day. Thanks to riboflavin, mulberries have a beneficial effect on fetal development. In addition, they regulate intestinal function and help get rid of edema.

Nursing mothers may also include mulberries in their diet. The iron contained in mulberries prevents anemia in both mother and baby, and phosphorus strengthens the nervous system and bone tissue.

Mulberry is useful and children . It will supply the growing body with vitamins and minerals and increase the level of hemoglobin in the blood. It should be remembered that it is better to give white mulberries to children, especially small ones, as black ones can cause an allergic reaction.

Mulberry is shown and people suffering from type 2 diabetes mellitus . Thanks to riboflavin present in the plant, it is able to lower blood sugar levels. In this case, you can use not only mulberry fruits and juice, but also flowers, buds, leaves, bark and roots.

Mulberries will not be superfluous in the diet either. athletes . It will relieve tension and have a beneficial effect on the functioning of internal organs, especially the cardiovascular system.

How to select, collect and store mulberries?

What dishes can be prepared with mulberries?

Mulberry in dietary nutrition

Mulberry is one of the berries that is used in dietary nutrition due not only to its low calorie content, but also to its ability to regulate metabolism. During the season, you can try following a mulberry diet for 3 days. Although this diet is not strict, it will allow you to lose up to 2 kilograms of excess weight.

• Breakfast: boiled chicken breast, veal or lean pork (150-200 g); mulberries (50 g).
• Dinner: 2-3 boiled eggs; mulberries (50 g).
• Afternoon snack: mulberry (100 g).
• Dinner: kefir (0.5 l).

At the end of the diet, you can switch to a normal diet, and use mulberries (fresh or dried) as a snack or replace one of your meals with it.

Mulberry (or mulberry) has a rich vitamin and mineral composition, so many housewives prefer not only to feast on fresh berries, but also to store them for future use. Mulberries for the winter can be prepared in various ways: they can be dried, frozen, or made into compote, preserves or jam. Each method has its own specifics, but there are some general rules.

Cooking features

Preparing berries for the winter is a troublesome, but not difficult task. The time spent on this pays off handsomely: healthy treats are especially valuable in the cold season, when the body experiences an increased need for vitamins. Even an inexperienced housewife can make preparations for the winter from mulberries; you just need to know a few subtleties.

• Ripe mulberries are used for preparations. Their color may depend on the mulberry variety. You should not remove ripe fruits from the branches by hand, leaving unripe ones to ripen further. There is an easier way to harvest the mulberry tree. Cellophane or oilcloth is spread under it, and then the branches of the plant are tapped. Ripe berries fall off on their own, while unripe ones remain to ripen. All you have to do is sort out the berries and rid them of debris.
• Before preparing jam, compote and other canned goods from mulberry fruits, the berries must be washed and dried. Wash them in the shower or by dipping them in a sieve in a container of clean water so that the fruits remain intact. Afterwards they are scattered on paper or fabric and left to dry. Dirty and wet berries are not used for winter preparations.
• Aluminum utensils are not suitable for preparing mulberry canned food. This material reacts with acids, resulting in the formation of harmful substances. It is better to use enameled containers or made of stainless steel.
• Mulberries contain little pectin. To make preserves and jams from it thicker, it is recommended to add berries or fruits that contain a lot of this substance. Most often it is supplemented with cherries, apples, and strawberries. These same ingredients are often included in mulberry compote.
• Containers in which mulberry preparations are closed for the winter must be not only clean, but sterilized and dry. The same applies to lids.

The shelf life of mulberry preparations depends on the recipes according to which they are made. Storage conditions may also vary.

Mulberries, dried for the winter

• mulberry fruits - how many collected.

Cooking method:

• Sort the berries, rinse, dry, scatter on a towel.
• Place clean paper on trays, trays or baking sheets, pour mulberries onto it, spreading in a thin layer.
• Cover with gauze to protect against insects.
• Take it outside and place it in a warm, sunny place. Move indoors at night.
• Take the berries out into the fresh air to dry every day for two weeks. It doesn’t hurt to stir the berries periodically. In cloudy weather, the berries are dried indoors, but then it may take a little longer.
• Place the berries on a baking sheet and place in the oven.
• Turn on the oven, setting the temperature to minimum. It is better to keep the oven slightly open, remembering to protect the stove taps from the hot air escaping from the oven.
• Dry the berries in the oven for 40–60 minutes. During this time they need to be mixed 2-3 times.
• Place the dried berries into clean, dry jars or similar containers. It is important that they close tightly.

Dried mulberries can be stored at room temperature. To protect it from bugs, it is often placed in the refrigerator, although this is not necessary. Dried mulberries do not spoil for 2 years.
If you have an electric dryer, then you will be able to prepare mulberry berries for the winter faster. Mulberries should be dried at a temperature of 40 degrees for 24 hours, stirring them periodically.

You can dry not only the fruits, but also the mulberry leaves for the winter. The technology is the same, but it will take 4–5 times less time.

Frozen mulberries for the winter (no sugar)

• mulberries - any quantity.

Cooking method:

• Sort the berries and rinse. Place them on a towel to absorb excess moisture.
• When the berries are dry, pour them onto a tray in a layer of 2–3 cm.
• Place in the freezer. Turn on fast freeze mode. You can freeze without this function, but it will take more time.
• After 1 hour with quick freezing or after 4 hours without using this function, remove the berries from the freezer and distribute them into small but dense plastic bags.
• Squeeze out excess air from the bags, seal them tightly and place them in the freezer operating as normal.

Mulberries frozen in this way will not spoil during the year when stored in the freezer. If you need to increase the shelf life of berries, you can freeze them with sugar.

Mulberries frozen for the winter with sugar

Composition (per 1.5 kg):

• mulberry – 1.5 kg;
• sugar – 150 g.

Cooking method:

• Wash and dry the mulberry.
• Distribute into clean, dry containers.
• Add sugar.
• Cover the containers with a lid. Shake vigorously several times to distribute the sugar evenly, covering all the berries.
• Place the containers in the freezer.

Mulberries frozen with sugar in the freezer remain shelf-life for 2 years.

Mulberry compote for the winter

Composition (per 3 l):

• mulberry – 0.6 kg;
• sugar – 0.4 kg;
• citric acid – 4 g;
• water - how much will go in.

Cooking method:

• Sort through, rinse the berries, let them dry.
• Prepare a three-liter jar by washing it with baking soda and sterilizing it.
• Pour the mulberries into the jar (it will take about a third of the jar, maybe a little less).
• Boil water, pour boiling water over the berries. Cover the jar with a lid and leave for 15 minutes.
• Pour the liquid from the jar into a saucepan, add sugar to it.
• Heat over low heat until boiling, cook for 5 minutes, stirring.
• Add citric acid and stir.
• Pour the syrup into a jar of mulberries and seal it with a metal lid.
• Turn the jar over, cover with a blanket, and leave to cool as is.

After cooling, the jar of compote can be put away in the pantry: the mulberry drink stands well at room temperature.

Mulberry jam

Composition (for 1.25–1.5 l):

• mulberry – 1 kg;
• lemon – 0.5 pcs.;
• sugar – 1 kg.

Cooking method:

• After sorting, washing and drying the mulberries, pour them into an enamel basin, cover with sugar, and cover with gauze.
• After 3-4 hours, stir the berries. Place the bowl with it on low heat.
• Bring to a boil. Cook, stirring and skimming, for 30–60 minutes until desired thickness is achieved. 10 minutes before readiness, add the juice squeezed from half a lemon.
• Place the jam in sterilized jars and seal.

Mulberry jam should be stored in a cool place, protected from light. Its shelf life is 12 months.

Mulberry jam with pectin

Composition (per 0.65–0.75 l):

• mulberry – 1 kg;
• sugar – 0.3 kg;
• lemon juice – 50 ml;
• pectin – 10 g.

Cooking method:

• Sort the berries, cut off the tails. Wash and let dry.
• Grind the berries using a meat grinder or blender, place the resulting mass in an enamel container.
• Add lemon juice and half the sugar specified in the recipe.
• Place over low heat and cook, skimming, until the sugar dissolves.
• Mix the remaining sugar with pectin. Add sugar in parts, stirring the berry mixture well each time.
• Cook the jam, stirring occasionally, for 10 minutes or more until it thickens.
• Fill sterilized jars with jam and seal them.

After the jam has cooled, put it in the refrigerator - this mulberry preparation must be kept cold, otherwise it will quickly spoil, because little sugar was used to prepare it.

Mulberry preparations for the winter can be very different. Jam and jam can be served separately, spread on sandwiches, or used to make sweet pastries. Dried berries can be put into tea or used to make compotes if the canned drink comes to an end. Frozen mulberries are used in the same way as fresh ones; they can be used for preparing a variety of dishes or eaten separately. It should be defrosted without exposing it to sudden temperature changes.

In the south, where there are a lot of mulberries and they even grow along roadsides, this sweet berry is more often noticed by children. It’s just that not everyone knows that if you eat plenty of it in the summer and also store it for the winter, then many illnesses, even seasonal flu, will bypass the family. People began to forget ancient recipes for treating mulberries. Let's remember them, and the mulberry will share strength and health with us!

People say that mulberry leaves relieve heat and pacify pain, the branches of this tree treat purulent wounds, and the bark from mulberry roots helps even with “love wounds.” Mulberry helps with lung diseases, even with bronchial asthma, and also treats many kidney diseases. After all, it contains a lot of potassium, iron, and vitamins.

Mulberries are a good choleretic, diuretic and anti-inflammatory agent. They are useful for those suffering from biliary dyskinesia, constipation, and edema of various origins.

It is also believed that red mulberry is good for the blood, and white mulberry is good for the nervous system. In fact, both mulberries help against many other diseases. For example, if a boy in childhood suffered from mumps (“mumps”) or scarlet fever, then he must eat mulberries in any form so that the childhood infection does not leave its mark on his sexual development.

Modern scientists from different countries have proven that thanks to mulberry, many diseases disappear without leaving a trace and much faster.

Mulberry compote

Compote can be prepared from both white and dark fruits or from a mixture of them, laying fruits of different colors in layers, which gives the compote an attractive appearance. For compotes, large whole fruits are selected, sorted by degree of ripeness, overripe and bruised ones are selected, and then washed in cold water and allowed to drain.

The prepared fruits are placed in clean, dry jars and poured with hot (temperature 50″C) sugar syrup of 25% concentration (830 g of water and 280 g of sugar per 1 liter of syrup). One 0.5 liter jar uses 220 g of sugar syrup. Jars with a capacity of 0.5 liters are filled 1.5 cm, and those with a capacity of 1 liter - 2 cm below the top of the neck. The filled jars are covered with boiled lids and placed in a pan of water heated to 60 °C for pasteurization.

Pasteurization time at 85 °C for cans with a capacity of 0.5 l is 12-15 minutes, 1 l is 15-20 minutes. After processing, the jars are hermetically sealed, turned upside down and cooled.

Mulberry jam

First way

Whole dense fruits are washed, the water is allowed to drain, they are placed in an enamel basin, poured with hot (temperature 80°C) sugar syrup prepared at the rate of 1.2 kg of sugar and 400 g of water per 1 kg of berries, simmer over low heat for 5 minutes and cool to 20-25°C. The second time, cook for 8-10 minutes and cool again for 10-15 minutes. The third time the jam is boiled until tender.

Second way

The fruits drenched in syrup are kept for 3-4 hours. Then they are thrown into a sieve or colander, and the syrup is boiled to a boiling point of 104-105 ° C. Dip the discarded fruits into the finished syrup and cook them over high heat until fully cooked.

Third way

The mulberries are sprinkled with sugar and, after leaving for 6-8 hours, boiled for 5-8 minutes over low heat. After this, leave again for 5-10 minutes. This is done several times until the jam is completely ready.

For all cooking methods, at the end of boiling the jam, add 2-3 g of citric or tartaric acid per 1 kg of mulberry. The finished boiling jam is poured into heated dry jars, covered with boiled lids, hermetically sealed, turned upside down and cooled.

Mulberry jam

Mulberry – 1 kg,

granulated sugar - 500-600 g,

citric acid - 2-3 g.

Take ripe mulberries, wash with cool water, drain and dry.

Place the mulberries in a cooking bowl, sprinkling them with granulated sugar in layers. Mash the mass of berries with sugar thoroughly with a wooden pestle.

Place the berry mixture on the fire and, over low heat, bring the sugar until completely dissolved, stirring constantly. Then increase the heat slightly and cook the mulberry jam over medium heat until cooked and the required thickness.

To preserve the beautiful color of the jam, you need to add a little citric acid to it. Place the hot mulberry jam into dry, heated jars and seal. Store mulberry jam in a cool, dry place.

“Harvest bed”

Mulberry has been known to people since ancient times. Its leaves served as food for the silkworm, from whose cocoons millennia ago amazingly beautiful silk was obtained. These days, this plant is gaining more and more recognition.

Mulberry fruits are sources of vitamins, micro- and macroelements. They contain antioxidants that slow down aging, strengthen the immune system and have a beneficial effect on the retina. The bark is used to prepare healing ointments and decoctions that cope even with skin diseases that are difficult to treat. A decoction of the leaves is an excellent means for disinfection and healing of wounds.

Read in this article:

Useful properties of mulberry

Perhaps the most useful quality of this fruit is the ability to easily consume it during pregnancy and breastfeeding.
Only ripe fruits are eaten. Theoretically, a pregnant woman can consume no more than three hundred grams of mulberries per day, but practically only the most ardent fans will be able to handle such an amount of these freshly sweet fruits.

Mulberry strengthens the immune system, which is especially important during pregnancy.
You can eat mulberry fruits during breastfeeding. However, caution must be exercised: at the slightest sign of bloating or an allergic reaction in an infant, mulberry intake should be stopped immediately.
This fruit is useful for women's and men's health.

This is one of the few fruits that is well tolerated by children prone to diathesis.
Mulberries can and should be used for diseases of the thyroid gland, diabetes, gastritis, pancreatitis, and various skin diseases (including acne).

This is an indispensable product for students and schoolchildren. Daily consumption of fresh, frozen or dried mulberry fruits increases mental activity, stabilizes the functioning of the cardiovascular and nervous systems, and helps concentration. In addition, mulberry increases the body's resistance to stress and reduces weather sensitivity.

Contraindications

Despite such an impressive list of beneficial properties, mulberry also has relative contraindications.

• If you eat more than 400 grams of these berries, you will inevitably feel discomfort in the gastrointestinal tract.
• If you are allergic to any fruits, mulberries should be consumed even more moderately.
• The same recommendations apply to those who suffer from diabetes.
• Doctors also do not recommend eating mulberries on an empty stomach and drinking water.

Aronia mulberry jam - recipe

To make this jam, take:

• 1 kilogram of fruit;
• 1 kilogram of granulated sugar;
• 1 lemon.

Sort through the mulberries, discard the bruised and rotten berries, and cut off the stalks of whole ones with scissors.

Pour the mulberries into a colander, rinse several times, placing them together with the colander in a bowl of cold water.

Let the water drain.

Place the mulberries in a wide bowl for making jam, cover with sugar and leave overnight to release the juice.

The next morning, place the bowl over low heat and, stirring carefully with a wooden spatula so as not to crush the berries, bring to a boil.

Boil for 15 minutes and remove from the stove.

Let it sit until the evening. Boil again in the evening.

The next morning, boil the jam for another 10 minutes, add lemon juice, and simmer for another 5 minutes.
Pour the finished jam into dry, sterile half-liter jars, seal with metal lids, turn over and leave to cool under a blanket.
Store completely cooled jam on the bottom shelf of the refrigerator or in the basement.

Mulberry compote with cherries

This preparation is not only healthy and tasty. One or two spoons of mulberry and cherry compote added to cream, homemade ice cream or sour cream jelly will give the dessert a mysterious purple hue and subtle taste.

To prepare compote you need to take:

• 2 liters of water;
• 200 grams of mulberries and cherries;
• 100 grams of granulated sugar.

Wash and sort the fruits. Place them in an enamel pan, add sugar and pour in cold water.

If you want to close the canned compote, boil it for 10-15 minutes, pour it into sterilized liter jars and immediately roll it up.

For direct consumption, let the compote brew, then strain and drink to your health!

Mulberry wine

Sweet mulberry fruits are suitable not only for jam and compotes, but also for making homemade wine.

You will need:

• 3 kilograms each of dark-colored mulberries and granulated sugar;
• 10 liters of water;
• 20 grams of citric acid.

Use a soft brush to remove dust from the collected mulberry fruits. There is no need to wash them.
Place the mulberries in a large glass bottle, cover with granulated sugar, add water and citric acid.

Place a rubber glove over the neck of the bottle and place the vessel in a warm place to ferment.

When the liquid has fermented, carefully pour it into the pan using a straw, being careful not to catch any sediment.

Additionally, it can be strained through several layers of gauze.
Now you need to sterilize the drink over low heat. All gas should come out.

Monitor the temperature of the liquid. It should not exceed 70°.
At the end, add granulated sugar if necessary.

Cool, bottle and cork.

Mulberry jellied pie

To make this delicious pie you will need:

• half a kilo of mulberries;
• a glass of premium flour;
• a glass of kefir (2.5% or 3.2);
• a glass of fine granulated sugar;
• 2 eggs;
• a teaspoon of soda and lemon zest;
• a packet of vanilla sugar.

Sort out, rinse and dry the mulberries in a colander.
Beat the eggs into a deep bowl and lightly mix them with a mixer at the lowest speed.

Continuing to beat, gradually add granulated sugar.
When the mass becomes homogeneous and creamy, pour a glass of kefir into the bowl, add vanilla sugar, lemon zest and beat for 2-3 minutes.

After this, turn off the mixer and with a spoon, using gentle movements from top to bottom, stir the sifted flour and soda into the dough.

Grease a baking dish with cold margarine and lightly dust with flour.
Place half of the resulting dough into the mold. Distribute the berries evenly over its surface, sprinkle them with a small amount of granulated sugar and fill with the remaining dough.

Place in the oven preheated to 180° and bake for half an hour. Check readiness with a toothpick. This pie is very good for tea.

Eat fresh mulberries, in pies and with compote, cook dumplings with them, prepare healing homemade wine - in a word, experiment. Cheerfulness and good mood are guaranteed to you!