Black, red, and white mulberry are widespread in southern Europe, the Middle East, northern Africa and Indian Subcontinent. Black mulberries are native to southwest Asia and were imported to Britain in the 17th century in the hope that it would be useful in the cultivation of silkworms. It was much used in folk medicine, especially in the treatment of ringworm.  The red mulberry is native to eastern North America. Both the red and black mulberry have the strongest flavor.


Mulberries can be eaten fresh out of the hand or used in cooking to make jams and sorbets.

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Growing Regions:

Mulberries are grown all over Australian and they generally fruit through spring

Mulberry Pie


3 cups mulberries
1 1/4 cups white sugar
1/4 cup plain flour
2 sheets shortcrust pastry
2 tablespoons butter
1 tablespoon milk
1. Pre-heat oven to 200C (400F).
2. In a large bowl, mix berries with sugar and flour.
3. Place one sheet pastry at the bottom of a large pie dish.
4. Place mixture on top of pastry.
5. Dot with butter and then cover with second sheet of shortcrust pastry.
6. Crimp edges, cut slits in upper crust and brush with milk.
7. Let pie rest in refrigerator for 30 minutes.
8. Bake pie in pre-heated oven for 15 minutes.
9. Lower oven temperature to 175C and bake for an additional 30 minutes.
10. Remove pie from oven and let sit on wire rack until cool.
11. Serve with fresh cream and ice-cream.


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