Three years ago we bought a tiny little Mulberry Tree. We were told that it would grow to be very big. We learned that it was a delicate berry like no other. Today as we were assured our tree has tripled in size each year. The mulberries are amazing! Juicy, plump and sweet! Several species of Mulberries exist, depending on the type they ripen between the late spring and summer. We have a Pakistan Mulberry Tree. When ripe the berries turn a ruby red to dark purple color and grow 2 ½ to 3 inches long. The flavor is somewhere between a red grape and a raisin. This unique and delicious berry comes with many health benefits.

Mulberries have high amounts of phenolic flavonoid phytochemicals called anthocyanins which can potentially fight against cancer, aging, and diabetes.

Mulberries contain resveratrol, a polyphenol flavonoid that has been found to prevent strokes.

Mulberries are an excellent source of Vitamin C and a good source of Vitamin A and E. They also contain iron, potassium, manganese, and magnesium.

Mulberries have good amounts of Vitamin B-6, niacin, riboflavin, and folic acid. These vitamins help the body metabolize carbohydrates, protein and fats which can promote weight loss.


You may find dried mulberries, mulberry jams, and pies in stores. It is very rare that you will find them fresh. Even so home grown mulberries are incomparable to the taste of any of the above. I highly recommend getting your hands on a mulberry tree. The best recipe for mulberries is wash, refrigerate until cold and enjoy!


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