About this dried white mulberry
White mulberry dries to a pale honey-gold, its shape closer to a small elongated berry than a raisin, with the fine seed-flecked texture that is unmistakably its own.
The taste is the mildest of anything we dry — delicate and sweet, with barely a trace of tartness. Sulphur dioxide (E220) is used as a preservative during drying, helping the fruit hold its pale colour; the flavour is entirely the fruit's own. Contains sulphites.
Stir it through muesli, yoghurt or porridge, fold it into baking, or scatter it over ice cream. It keeps well in a tea tin and travels easily — a good one for a bag or a desk drawer.
Armenia's mulberry trees are often generations-old on family land, and the fruit is picked by hand as it ripens through early summer rather than all at once, which is part of why the supply is limited each year.
