About this dried black mulberry
Black mulberry — a different fruit from the white mulberry elsewhere in the range, and a different experience: deep black rather than pale gold, with a dense, velvety texture and a flavour that carries real acidity against the sweetness, rather than the white mulberry's mild, honeyed note. No sugar added. Sulphur dioxide (E220) is used as a preservative during drying. Contains sulphites.
Stir it through porridge, muesli or yoghurt, fold it into baking, or use it anywhere you'd reach for a dried berry with some backbone. Eat it on its own by the handful.
Black mulberry trees grow more slowly and bear less fruit than white mulberry, and the berries have to be picked at exactly the right moment — a day too early and they're sour, a day too late and they're already falling. That narrow window is part of why this one is scarcer than the white variety.
