Mulberry season is upon us: mulberry trees already beginning to fruit. Campus is home to many Mulberry trees of two main varieties, the larger Morus nigra and the smaller Pakistani mulberry tree the Morus macroura. Students looking to track down the delicious mulberry either as a tasty snack or as a useful ingredient can find several trees scattered around campus.
Three black mulberry trees surround the Four Winds Cafe, a pleasant 15-minute walk from the dorms These trees were already abundant in berries currently making them the most convenient choice for gathering a large amount of berries at once. Further away on the Caples side of campus in the food forest are two more black mulberry trees and one Pakistani mulberry tree. Lastly, below are some recipes courtesy of a third-year and mulberry aficionado Liah Continentino.
Mulberry Simple Syrup:
– 2 cups mulberries
– 2 cups water
– 2 cups sugar
Combine all ingredients in a small pot and bring to a light boil, then turn heat down and let the syrup simmer for around 20 minutes (or until it has taken on a deep purple color).
This recipe can be made with any amount of berries, just use a 1 to 1 to 1 ratio with all ingredients
– 1 part mulberry syrup
– 1 part lemon juice
– ~8 parts water (more/less to taste)
Combine until well incorporated
– 1 cup flour
– 1 cup sugar
– 1/2 tsp salt
– 1 1/2 tsp baking powder
– 1 cup milk
– 1 stick of butter
– 2 heaping cups of mulberries
Melt butter in pan, or melt and pour into pan
Combine dry ingredients in a separate bowl, then mix milk into the dry ingredients
Pour the batter into the pan with the butter (DO NOT STIR!!)
Sprinkle your mulberries evenly on top
Bake at 350 for 30 minutes, or until golden brown on top