Pakistan mulberries are a variety of M. macroura.

The Pakistan mulberry, while similar to the Persian mulberry is a separate species. It is elongated in shape, usually three inches long, and dark purple in color with a green stem. The fruit is mild, with a unique sweet and spicy flavor, and balanced acidity.

Serving Ideas

Pakistan mulberries can be used in both sweet and savory applications. Fold into muffin or cake batters, bake into pies and tarts, cook down with sweet spices to top cheesecake. Simmer with red wine and savory spices as a sauce for red meat or game birds. Cook down with sugar, lemon juice and ground cardamom to a jam-like consistency and pour into jars to use as a spread. Ferment into mead, or infuse light spirits such as vodka or gin.

Geography/History

This mulberry variety is native to Pakistan and India, where it can be found in forested areas. It is related to the White mulberry, which is eaten both fresh and dried throughout Asia.

Seasons/Availability

The Pakistan mulberry is available in spring until the very beginning of summer. Their season may last longer in higher elevations.