Summer Forage: Mulberries
Summertime is peak mulberry season. And fortunately for Hoosiers, this berry is abundant in Indiana. Mulberry trees are typically found in residential areas, at the edge of the woods or along unruly f...
Compared to other berries, mulberries don’t have a very strong flavor. Their taste is similar to a mild-flavored blackberry. However, this makes them very versatile when cooking. Use them just as you would any other berry – in pies, jams, cobblers, oatmeal, breads, smoothies, etc. Mulberries can also be used in savory dishes. Simmered down and strained, mulberry juice is a great sauce for steak or it could be used in a vinaigrette for salad.
Ingredients
- 4 cups freshly picked mulberries
- 1/2 cup red wine vinegar
- 3/4 cup olive oil
- 2 tablespoons honey
- 1/4 teaspoon black pepper
- 1/4 teaspoon lime juice
- 1/4 teaspoon Dijon mustard.
- Extra black pepper and lime juice to taste
Instructions
1. In a blender, puree the mulberries with the vinegar.
2. Add the remaining ingredients and mix at the blender's highest setting for 2 minutes.
3. If the vinaigrette is too vinegary, add lime juice or black pepper to taste.
4. Chill until cool.
Recipe adapted from epicurious
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