In many areas of the United States, the mulberry tree, which bears the superfruit known as mulberry and is associated with incredible health benefits, is found growing wild. The color of the fruit can range from black to white to red to purple.
In the past, people believed that mulberries had great curative powers and used them as a general cure-all for a variety of illnesses. Due to the fact that mature mulberries contain significant amounts of resveratrol, these days they are mostly used in diets that focus on eliminating certain foods and losing weight. Recent studies have indicated that resveratol may be able to halt the aging process, assist in maintaining healthy blood sugar levels, and combat cancer.
Mulberries are beneficial for the development of the blood as well as the coating of the stomach in the event of any gastric disturbance. The digestive tract can benefit tremendously from drinking mulberry juice. The vitamin B content of the mulberry is relatively high. Because it contains a significant amount of phosphorus, it has a calming effect on the nerves.
If you want to grow your own mulberry tree, you can start with either a plant or seeds. However, if you don’t feel like going out and picking your own mulberries, you can find fresh mulberry fruits at your neighborhood farmer’s market or in grocery stores from May until August, when the fruit is in season.
Try to find mulberries that are full of juice and have a weighty feel to them. Avoid bruised, bleeding and sunken berries. Mulberries are very delicate fruits. Be sure to put them to use as soon as you get the chance. In addition, both the fruit and the leaves are offered for sale in a variety of forms as dietary supplements.
This information was obtained from: www.healthcareclinic.org
Image created by Phil Champion and made available under a Creative Commons license that allows for it to be shared and modified by others.
Turkish Yogurt With Sauteed Dried Fruits and Nuts
3 cups thick yogurt
5 tablespoons unsalted butter
1/2 cup walnuts
3 tablespoons dried mulberries or 3 tablespoons sour cherries
3 tablespoons raisins
1 tablespoon hazelnuts
1 tablespoon blanched almond , coarsely chopped
1 tablespoon pine nuts
3 tablespoons tahini , at room temperature
3 tablespoons grape molasses
1 pinch cinnamon
1 tablespoon chopped pistachios
Prep Time: 2 hrs 15 mins
Cook Time: 15 mins
Total Time: 2 hrs 30 mins
1. Spoon half of the yogurt into 6 heatproof glasses.
2. In a large skillet, melt 3 tablespoons of the butter.
3. Add the walnuts, mulberries, raisins, hazelnuts, almonds and pine nuts and sauté over moderately high heat, shaking the pan, until the butter is sizzling and beginning to brown around the edges.
4. Stir in the tahini and 2 tablespoons of the molasses.
5. Spoon the mixture into the glasses; top with the remaining yogurt.
6. Melt the remaining butter in the skillet. Stir in the remaining molasses and the cinnamon; drizzle over the yogurt.
7. Sprinkle on the pistachios and serve.
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch salt
1/2 cup agave syrup
1/2 cup fat free sour cream
1/4 cup skim milk
2 tablespoons applesauce
1/2 teaspoon almond extract
1/2 cup mulberries
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
1. Preheat oven to 400 degrees F (200 degrees C).Grease 6 jumbo muffin cups or line with paper muffin liners.
2. Combine flour, baking powder, soda and salt. In a medium bowl, mix together agave syrup, sour cream, milk, applesauce, egg and almond extract. Stir in flour mixture until batter is smooth. Fold in mulberries. Spoon batter into prepared muffin cups.
3. Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into center of a muffin comes out clean.
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