Mulberries pureed with sugar for the winter. Mulberry jam will not prepare itself. What can be prepared by mulberry

Mulberry (or mulberry) has a rich vitamin and mineral composition, so many housewives prefer not only to feast on fresh berries, but also to store them for future use. Mulberries for the winter can be prepared in various ways: they can be dried, frozen, or made into compote, preserves or jam. Each method has its own specifics, but there are some general rules.

Cooking features

Preparing berries for the winter is a troublesome, but not difficult task. The time spent on this pays off handsomely: healthy treats are especially valuable in the cold season, when the body experiences an increased need for vitamins. Even an inexperienced housewife can make preparations for the winter from mulberries; you just need to know a few subtleties.

• Ripe mulberries are used for preparations. Their color may depend on the mulberry variety. You should not remove ripe fruits from the branches by hand, leaving unripe ones to ripen further. There is an easier way to harvest the mulberry tree. Cellophane or oilcloth is spread under it, and then the branches of the plant are tapped. Ripe berries fall off on their own, while unripe ones remain to ripen. All you have to do is sort out the berries and rid them of debris.
• Before preparing jam, compote and other canned goods from mulberry fruits, the berries must be washed and dried. Wash them in the shower or by dipping them in a sieve in a container of clean water so that the fruits remain intact. Afterwards they are scattered on paper or fabric and left to dry. Dirty and wet berries are not used for winter preparations.
• Aluminum utensils are not suitable for preparing mulberry canned food. This material reacts with acids, resulting in the formation of harmful substances. It is better to use enameled containers or made of stainless steel.
• Mulberries contain little pectin. To make preserves and jams from it thicker, it is recommended to add berries or fruits that contain a lot of this substance. Most often it is supplemented with cherries, apples, and strawberries. These same ingredients are often included in mulberry compote.
• Containers in which mulberry preparations are closed for the winter must be not only clean, but sterilized and dry. The same applies to lids.

The shelf life of mulberry preparations depends on the recipes according to which they are made. Storage conditions may also vary.

Mulberries, dried for the winter

• mulberry fruits - how many collected.

Cooking method:

• Sort the berries, rinse, dry, scatter on a towel.
• Place clean paper on trays, trays or baking sheets, pour mulberries onto it, spreading in a thin layer.
• Cover with gauze to protect against insects.
• Take it outside and place it in a warm, sunny place. Move indoors at night.
• Take the berries out into the fresh air to dry every day for two weeks. It doesn’t hurt to stir the berries periodically. In cloudy weather, the berries are dried indoors, but then it may take a little longer.
• Place the berries on a baking sheet and place in the oven.
• Turn on the oven, setting the temperature to minimum. It is better to keep the oven slightly open, not forgetting to protect the stove taps from the hot air escaping from the oven.
• Dry the berries in the oven for 40–60 minutes. During this time they need to be mixed 2-3 times.
• Place the dried berries into clean and dry jars or similar containers. It is important that they close tightly.

Dried mulberries can be stored at room temperature. To protect it from bugs, it is often placed in the refrigerator, although this is not necessary. Dried mulberries do not spoil for 2 years.
If you have an electric dryer, then you will be able to prepare mulberry berries for the winter faster. Mulberries should be dried at a temperature of 40 degrees for 24 hours, stirring them periodically.

You can dry not only the fruits, but also the mulberry leaves for the winter. The technology is the same, but it will take 4–5 times less time.

Frozen mulberries for the winter (no sugar)

• mulberries - any quantity.

Cooking method:

• Sort the berries and rinse. Place them on a towel to absorb excess moisture.
• When the berries are dry, pour them onto a tray in a layer of 2–3 cm.
• Place in the freezer. Turn on fast freeze mode. You can freeze without this function, but it will take more time.
• After 1 hour with quick freezing or after 4 hours without using this function, remove the berries from the freezer and distribute them into small but dense plastic bags.
• Squeeze out excess air from the bags, seal them tightly and place them in the freezer operating normally.

Mulberries frozen in this way will not spoil during the year when stored in the freezer. If you need to increase the shelf life of berries, you can freeze them with sugar.

Mulberries frozen for the winter with sugar

Composition (per 1.5 kg):

• mulberry – 1.5 kg;
• sugar – 150 g.

Cooking method:

• Wash and dry the mulberries.
• Distribute into clean, dry containers.
• Add sugar.
• Cover the containers with a lid. Shake vigorously several times to distribute the sugar evenly, covering all the berries.
• Place the containers in the freezer.

Mulberries frozen with sugar in the freezer remain shelf-life for 2 years.

Mulberry compote for the winter

Composition (per 3 l):

• mulberry – 0.6 kg;
• sugar – 0.4 kg;
• citric acid – 4 g;
• water - how much will go in.

Cooking method:

• Sort through, rinse the berries, let them dry.
• Prepare a three-liter jar by washing it with baking soda and sterilizing it.
• Pour the mulberries into the jar (it will take about a third of the jar, maybe a little less).
• Boil water, pour boiling water over the berries. Cover the jar with a lid and leave for 15 minutes.
• Pour the liquid from the jar into a saucepan, add sugar to it.
• Heat over low heat until boiling, cook for 5 minutes, stirring.
• Add citric acid and stir.
• Pour the syrup into a jar of mulberries and seal it with a metal lid.
• Turn the jar over, cover with a blanket, and leave to cool as is.

After cooling, the jar of compote can be put away in the pantry: the mulberry drink stands well at room temperature.

Mulberry jam

Composition (for 1.25–1.5 l):

• mulberry – 1 kg;
• lemon – 0.5 pcs.;
• sugar – 1 kg.

Cooking method:

• After sorting, washing and drying the mulberries, pour them into an enamel basin, cover with sugar, and cover with gauze.
• After 3-4 hours, stir the berries. Place the bowl with it on low heat.
• Bring to a boil. Cook, stirring and skimming, for 30–60 minutes until desired thickness is achieved. 10 minutes before readiness, add the juice squeezed from half a lemon.
• Place the jam in sterilized jars and seal.

Mulberry jam should be stored in a cool place, protected from light. Its shelf life is 12 months.

Mulberry jam with pectin

Composition (per 0.65–0.75 l):

• mulberry – 1 kg;
• sugar – 0.3 kg;
• lemon juice – 50 ml;
• pectin – 10 g.

Cooking method:

• Sort the berries, cut off the tails. Wash and let dry.
• Grind the berries using a meat grinder or blender, place the resulting mass in an enamel container.
• Add lemon juice and half the sugar specified in the recipe.
• Place over low heat and cook, skimming, until the sugar dissolves.
• Mix the remaining sugar with pectin. Add sugar in parts, stirring the berry mixture well each time.
• Cook the jam, stirring occasionally, for 10 minutes or more until it thickens.
• Fill sterilized jars with jam and seal them.

After the jam has cooled, put it in the refrigerator - this mulberry preparation must be kept cold, otherwise it will quickly spoil, because little sugar was used to prepare it.

Mulberry preparations for the winter can be very different. Jam and jam can be served separately, spread on sandwiches, or used to make sweet pastries. Dried berries can be put into tea or used to make compotes if the canned drink comes to an end. Frozen mulberries are used in the same way as fresh ones; they can be used for preparing a variety of dishes or eaten separately. It should be defrosted without exposing it to sudden temperature changes.

Evgeny Shumarin

Reading time: 8 minutes

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Mulberry (mulberry) is a tree with white, red or black fruits that look like elongated blackberries or raspberries. Mulberries are found in different parts of the world. It grows in Africa and the Caucasus, Asia and Central Europe. The tree is the longest-lived among plants. Some specimens are up to 500 years old.

Mulberry varieties

It is believed that there are about 150 species of mulberry growing worldwide. But only 17 of them are officially recognized. The fruits of two types of plants are eaten. Let's look at them in more detail:

1. Black mulberry - mulberry, naturally distributed in South-West Asia. The tree, covered with red-brown bark, bears almost black fruits. This type of mulberry does not tolerate frost, therefore it is cultivated only in the southern regions.

Among the varieties black mulberry Particularly popular is Shelly No. 150, bred by Poltava breeder L.I. Prokazin. The trees of this variety grow very large, up to 5.5 cm long, sweet berries.

1. White mulberry - mulberry, common in East Asia. wild white mulberry In terms of taste, it is in many ways inferior to its black relative. The Chinese grew it for its leaves, which the silkworm feeds on. In the 17th century, when Russian craftsmen learned the secret of making natural silk, they tried to grow mulberries in Moscow. But she did not tolerate the frost well. Thanks to the efforts of breeders who created frost-resistant varieties, mulberries are successfully grown in the Central and Southern regions of our country. Let's name the most common ones white mulberry varieties:
2. Dark-skinned girl – a medium-ripening variety. It bears large fruits, almost black in color, with a sweet and sour taste. The main advantage of the variety is its high cold resistance. Smuglyanka can withstand frosts up to 30 degrees.
3. White honey - a tree with very sweet white fruits, which, due to their delicate structure, are completely unsuitable for transportation over long distances.
4. Black Baroness - mulberry with sweet black fruits reaching a length of 3.5 cm. The variety tolerates frost well and is suitable for growing in the Central regions.

Nutritional value, calorie content and composition of mulberries

Depending on the amount of sugar in the fruit, the calorie content of 100 g of mulberry ranges from 43 to 51 kcal. The energy value of a glass of berries is 98 kcal.

The fruits of the plant are almost 88% water and contain virtually no fat. For this reason, mulberry can be recommended for dietary nutrition.

Nutritional value of 100 g mulberries:

• 10-12 g carbohydrates;
• 0.7-1.5 g of proteins;
• 0.4 g fat.

Composition of mulberries (per 100 g):

Vitamins:

• 10 mg vitamin C (ascorbic acid);
• 0.9 mg vitamin PP (nicotinic acid);
• 0.02 mg vitamin B1 (thiamine);
• 0.6 mg vitamin B3 (niacin);
• 6 mcg vitamin B9 (folacin);
• 7.8 mcg vitamin K;
• 0.1 mg vitamin B2 (riboflavin);
• 0.05 mg vitamin B6 (pyridoxine)
• 3.3 mcg vitamin A (retinol)
• 0.02 mg beta-carotene.

Minerals:

• 39 mg calcium;
• 194 mg potassium;
• 38 mg phosphorus;
• 10 mg sodium;
• 1.8 mg iron;
• 0.12 mg zinc;
• 18 mg magnesium.

The benefits and harms of mulberries

Useful properties of mulberry:

1. Mulberries are primarily known for their universal effect on intestinal function. Ripe berries will help get rid of constipation; slightly unripe berries, on the contrary, cope well with diarrhea.
2. Mulberry fruits are also indicated for people suffering from heartburn and gastritis.
3. Mulberry has a diuretic effect, so it is useful for kidney diseases accompanied by edema.
4. An infusion of dried mulberries relieves nervous tension, normalizes sleep and relieves depression.
5. Juice and infusion from dried mulberries alleviate the condition of a number of cardiovascular diseases, for example: tachycardia, coronary artery disease, dystrophy of the heart muscle.
6. Tea made from dried fruits is good to drink for colds, as it causes increased sweating. However, this infusion is not compatible with regular tea. The latter neutralizes the effect of mulberry.
7. An infusion of dried mulberry fruits is used to gargle the throat and mouth for sore throat and stomatitis.
8. Mulberry juice and syrup effectively reduce blood pressure.

What harm can mulberries cause to the body?

1. Mulberries should not be consumed in large quantities by people prone to stomach upset.
2. Hypertensive patients should eat mulberry berries with caution.
3. Mulberry fruits (especially black ones) can cause an allergic reaction.

Mulberry in the diet of pregnant and lactating women, children, diabetics and athletes

Pregnant women During the season, it is recommended to eat 200-300 g of mulberries per day. Thanks to riboflavin, mulberries have a beneficial effect on fetal development. In addition, they regulate intestinal function and help get rid of edema.

Nursing mothers may also include mulberries in their diet. The iron contained in mulberries prevents anemia in both mother and baby, and phosphorus strengthens the nervous system and bone tissue.

Mulberry is useful and children . It will supply the growing body with vitamins and minerals and increase the level of hemoglobin in the blood. It should be remembered that it is better to give white mulberries to children, especially small ones, as black ones can cause an allergic reaction.

Mulberry is shown and people suffering from type 2 diabetes mellitus . Thanks to riboflavin present in the plant, it is able to lower blood sugar levels. In this case, you can use not only mulberry fruits and juice, but also flowers, buds, leaves, bark and roots.

Mulberries will not be superfluous in the diet either. athletes . It will relieve tension and have a beneficial effect on the functioning of internal organs, especially the cardiovascular system.

How to select, collect and store mulberries?

What dishes can be prepared with mulberries?

Mulberry in dietary nutrition

Mulberry is one of the berries that is used in dietary nutrition due not only to its low calorie content, but also to its ability to regulate metabolism. During the season, you can try following a mulberry diet for 3 days. Although this diet is not strict, it will allow you to lose up to 2 kilograms of excess weight.

• Breakfast: boiled chicken breast, veal or lean pork (150-200 g); mulberries (50 g).
• Dinner: 2-3 boiled eggs; mulberries (50 g).
• Afternoon snack: mulberry (100 g).
• Dinner: kefir (0.5 l).

At the end of the diet, you can switch to a regular diet, and use mulberries (fresh or dried) as a snack or replace one of your meals with it.

Mulberry dishes for health

Mulberry or tyutina is undoubtedly a beneficial berry for humans. It is very popular among eastern residents. Those who regularly eat a lot of mulberries during the season have experienced its healing effect, and it also promotes longevity. But you can’t eat a lot of it, which means you need to somehow store it for future use, so that you can eat it leisurely later... So what can you cook from mulberries for health?

Application

Mulberries are used to make jam, compotes, prepare desserts, squeeze out the juice, and process them into powder - concentrate. If dried, the beneficial properties will be preserved. Can be deep frozen by storing in the freezer. Healthy, tasty, aromatic wine is made from traditionally black and slightly less common white mulberries.

Scientists think it contains resveratrol. Resveratrol is a powerful antioxidant. The same is found in grape combs. But, best of all, eat berries from the tree or fresh from the market for your health; freshly squeezed juice is also healthy.

Dessert

Pie

The mulberry pie is very, very tasty. Prepare it like this. Pour a glass of sugar into a bowl and grind with two eggs. Wash the lemon and grate the zest from half. Then 1 tbsp. flour and kefir, sugar with vanilla, baking powder 1 tsp. and mix thoroughly. Grease the pan in which you will bake with butter (preferably butter), sprinkle flour on top and place half of our dough. Distribute 300g mulberries evenly and cover the top with the rest of the dough. Preheat the oven to 180°C and bake for about 35 minutes.

Jam

One of the ways to make jam. Wash the ripe whole fruits, when the water has drained, pour them into an enamel pan or basin, pour boiling syrup over low heat. Cook for 5 minutes, cool for 20 minutes to approximately 25 °C. Cook again for 8 or 10 minutes. and cool for 10 to 15 minutes. Cook for the last time until fully cooked.
We make the syrup like this: we take sugar - 1.2 kg, berries - 1 kg, water - 400 g into the syrup.

When the jam is almost ready, add 2 or 3 g of citric acid per kilogram of mulberry. Pour the jam boiling on the stove into prepared dry, preheated jars, seal hermetically with lids, also pre-sterilized. We turn the jars over and when they have cooled completely, put them in the pantry or other storage place.

Compote

For compote, choose ripe and larger berries. Rinse the mulberries thoroughly. Wait for excess water to drain. Using scissors, carefully cut off all the legs.

Fill sterilized 1-liter jars completely with mulberries and fill with syrup. Do it like this: 0.5 kg of sugar, add 2-3 g of citric acid and dilute everything in 1 liter of clean water (preferably filtered). Close the jars with sterilized lids, turn them over and leave them temporarily until they cool down in some place, and then transfer them to shelves in the pantry or basement.

This compote normalizes high and low blood pressure, gently relieves constipation, helps with dysbacteriosis, gastritis, when you have trouble sleeping, and bronchitis. This natural medicine is very, very tasty.

Cover the jars with sterilized lids and place in a saucepan with hot water. Sterilize for 50 min. approximately. Make sure it doesn't boil on the stove. Then roll up and cool.

Combine: with cherries (do not remove the pits), gooseberries, black and red currants, cherries. For example, for a 3 liter jar, take mulberries - 1 cup, cherries - 1 cup. Add citric acid there - 0.5 tsp. yes 1 glass of sugar. Pour boiling water over the berries and immediately cover with lids. Take them tin: screw-on, or require hand-tightening with a machine. Turn the jars over and place them somewhere temporarily, and then move them to a special pantry or basement.

Such a compote is very useful from autumn to spring, when colds are possible in children and adults.

Infusions

Infusions are made from ripe fruits. Used as a diaphoretic or for colds. Make an infusion like this: chop mature mulberries and pour 2 tbsp. l. the resulting puree, boiling water (1 cup). Leave for 4 hours. Drink the prepared healing water infusion for 4 days. Try to take 4 hours before breakfast, lunch, dinner and be healthy.

Vareniki

A wonderful summer dish. Sort and wash the berries, remove the bad ones, add sugar and leave for 20 or 30 minutes. in the refrigerator. Make the dough of medium thickness, optimal for making dumplings. Dilute the flour with water, add an egg, but you can do without, and add salt. Dry the mulberries in a colander, squeeze out the excess juice and start making dumplings. Place in boiling, pre-salted water. Pop-up, 2 or 3 min. cook. Remove with a slotted spoon and let cool. It turns out especially delicious if you top the dumplings with mulberry juice or honey.

Conclusion

The secret of the usefulness of the berry is in the chemical composition, which modern scientists have figured out. It contains a lot of calcium and potassium, zinc, phosphorus, magnesium, iron and other trace elements. In Ukraine, an experiment was officially conducted; patients with problems with the heart valve and cardiac myocardial dystrophy were fed 200 or 300 g of fresh mulberry daily for a month. A month later, participants in the recovery group noted a significant increase in performance, and their heart pain was less. The patient also breathed more smoothly, and the sound of the heart sound improved. So eat fresh berries if you have problems with blood pressure. In addition, berries are an excellent choleretic and diuretic. They also make hemoglobin higher. In a word, mulberry dishes are for health!

So, by buying tiutina berries at the market or collecting tyutin berries in your garden, you can prepare many tasty and healthy dishes from it. Take care of yourself in the summer - eat fresh berries and prepare twists from them for the whole year!

Mulberries are not only very tasty, but also contain a lot of useful substances. If the harvest is good and there is enough jam for two winters ahead, I suggest making mulberry liqueur according to proven recipes. The result will be an aromatic alcoholic drink of rich black color with a slightly tart aftertaste. We will consider two methods of preparation: with vodka and without (by fermentation).

Pay special attention to the quality of the berries; they should be ripe and juicy. Even one slightly rotten, spoiled or moldy mulberry should not get into the drink, otherwise the finished liqueur will have an unpleasant bitter taste.

Mulberry liqueurs with vodka

Easy to prepare, strong option. Store-bought vodka (optimally), diluted alcohol, well-purified moonshine (distillate) or cognac are suitable as an alcoholic base. In the latter case, light tannic notes will appear.

Ingredients:

• vodka (moonshine, alcohol 40-45%, cognac) – 200 ml;
• water – 100 ml;
• black mulberries – 1 cup;
• sugar – 1 glass.

Recipe

1. Rinse the collected berries in running water and mash with a wooden mallet. This is done so that the mulberries release juice. After an hour, the mixture can be transferred to a glass jar for infusion.

2. Prepare syrup from 100 ml of water and 1 cup of sugar: bring the mixture to a boil in a saucepan, boil for 4-5 minutes, skimming off the white foam, then cool to room temperature.

3. Add cold sugar syrup to a jar with crushed mulberries, and pour 200 ml of vodka into it.

4. Stir, cover and place in a dark place (can be covered) at room temperature for 14 days. Shake the jar vigorously once a day.

5. Strain the infusion through a double layer of gauze, squeeze out the cake well. Filter the liquid part through cotton wool or a coffee filter to remove turbidity.

6. Pour the finished mulberry liqueur into glass bottles and seal tightly.

Mulberry liqueur without vodka

According to the preparation method and taste, it resembles sweet wine.

Attention! Before adding raw materials, the container must be sterilized with boiling water and wiped dry. You cannot use rotten and moldy mulberries, otherwise the entire batch of liqueur will be contaminated with mold.

Ingredients:

• mulberries (mulberries) – 2 kg;
• sugar – 700 grams.

Recipe

1. Place the berries in a jar, add sugar, shake well several times.

2. Bandage the neck of the jar with gauze and transfer to a dark place with a temperature of 18-25°C.

3. After 2-3 days, when it becomes clear that the liqueur has fermented (foam and hissing will appear), remove the gauze and install a water seal on the neck or a medical glove with a hole in one of the fingers (pierce it with a needle).

4. After 25-40 days, fermentation will stop (the water seal will stop gurgling or the glove will deflate). Filter homemade mulberry liqueur through several layers of gauze and cotton wool, then pour into bottles for storage and transfer to the basement (refrigerator) for aging. After 2-3 months, the taste of the drink will improve significantly.

Description of the white mulberry plant. Composition and calorie content of berries, beneficial properties and expected harm. Recipes for delicious dishes and uses in cooking.

The content of the article:

White mulberry (lat. Morus alba) is a plant of the Mulberry family (Moraceae), the species Mulberry (Morus), whose homeland is China, and to be more precise, its eastern regions. It has been cultivated here for more than 400,000 years as food for silkworms. Other names for deciduous trees: mulberry, tutina, tutina. The fruits are a complex white drupe, 2-3 cm long. The berries have a sweet taste and pleasant aroma. The lifespan of the plant reaches 200 years, and sometimes 500. Nowadays, mulberries can be found in many parts and countries of the world: Afghanistan, Northern India, Pakistan, Iran, Transcaucasia. It is also grown in Europe, Ukraine and some regions of Russia. There are 20 species of this plant.

Composition and calorie content of white mulberry

Calorie content of white mulberry is 43 kcal per 100 g of product, of which:

• Proteins - 1.44 g;
• Fats - 0.39 g;
• Carbohydrates - 9.8 g;
• Dietary fiber - 1.7 g;
• Water - 86.78 g;
• Ash - 0.69 g.

• Vitamin A - 25 mcg;
• Vitamin B1, thiamine - 0.029 mg;
• Vitamin B2, riboflavin - 0.101 mg;
• Vitamin B3, niacin - 0.62 mg;
• Vitamin B4, choline - 12.3 mg;
• Vitamin B9, folate - 6 mcg;
• Vitamin C, ascorbic acid - 36.4 mg;
• Vitamin E, alpha tocopherol - 0.87 mg;
• Vitamin K - 7.8 mcg;
• Lutein + Zeaxanthin - 136 mcg.

• Potassium, K - 194 mg;
• Calcium – 39 mg;
• Magnesium, Mg - 18 mg;
• Sodium, Na - 10 mg;
• Phosphorus, P - 38 mg.

• Iron, Fe - 1.85 mg;
• Copper, Cu - 0.6 mg;
• Selenium, Se - 0.6 μg;
• Zinc, Zn - 0.12 mg.

Useful properties of white mulberry

Benefits of white mulberry:

1. Prevention of cardiovascular diseases. Thanks to potassium, iron and magnesium, these berries are recommended to be eaten by patients with heart disease and myocardial dystrophy. Regular consumption of white mulberry will help reduce shortness of breath, heart pain, cholesterol levels, and also normalize the functioning of this important organ.
2. Improves the functioning of the gastrointestinal tract. Fresh unripe berries and a water infusion from them should be consumed for diarrhea. But ripe fruits act as a laxative and will help with constipation. In addition, this product is useful for hypokalemia. It is recommended to eat white mulberries for stomach and duodenal ulcers.
3. Beneficial effects in cancer diseases. The berries contain polyphenols, antioxidants and anthocyanins, which have a preventive effect against malignant tumors.
4. Fights nervous disorders. This beneficial property of white mulberry is observed thanks to the already mentioned substances in its composition, namely B vitamins. Consumption of berries improves sleep, increases performance, and also treats neurological diseases.
5. Reduces blood pressure. Thanks to the vitamins and minerals contained in these berries, and especially the polyphenol resveratrol, mulberries minimize the likelihood of stroke and strengthen the walls of blood vessels.
6. Strengthens immunity. Vitamins A, E and C in fruits have the properties to replenish vitamin reserves in the body and improve health. It is useful to use them for those suffering from anemia and dysbacteriosis.
7. Good for the eyes. The vitamins contained in the fruits we are considering, especially carotene, protect the organs of vision from ultraviolet rays and also improve vision.
8. Prevention of liver diseases. Due to its choleretic effect, white mulberry is recommended for consumption for biliary dyskinesia.
9. Prevention of pneumonia, bronchitis and bronchial asthma. For preventive effects against these ailments, it is recommended to take juice and infusion of white mulberry. These products will enhance the liquefaction and separation of mucus.
10. Useful for kidney diseases. These berries, acting as a natural diuretic, remove excess fluid from the body.
11. Helps with type 2 diabetes. White mulberry contains chemical elements that control the level of insulin in the blood and slow down the breakdown of sugar in the intestines, and as a result, it penetrates into the blood slowly, which is why it is recommended to include these berries in your diet.
12. Rejuvenates the body. White mulberry has the ability to cleanse the body of free radicals, thereby preventing the aging of the body and the development of arthritis and arthrosis.
13. Normalizes metabolism. Regular consumption of mulberries will help cope with obesity.
14. Benefits pregnant women. This happens because the berries are rich in folic acid, which is necessary for expectant mothers.

Important to remember! White mulberry berries should be eaten by people who are exhausted after illness, especially boys who have had mumps and scarlet fever, in order to avoid problems in the sexual sphere.

Contraindications and harm of white mulberry

Contraindications to the use of white mulberry:

• Hypertension. When consuming white mulberries, especially in hot weather, because they ripen on such summer days, blood pressure may increase and there is even a risk of stroke.
• Severe form of diabetes mellitus. The fruits of this plant contain a lot of sugar, so people with this disease should refrain from consuming them.
• Individual intolerance. Berries and fruits are strong allergens, for this reason it is recommended to include white mulberries in your diet very carefully.

Recipes for dishes with white mulberry

Recipes for delicious dishes with white mulberry:

1. Dessert “The Magic of Tenderness”. Grind 1 piece of shortbread into crumbs with your hands and place it on the bottom of the bowl. Spread 70 g of curd cream on top. Both strawberry and children's curd desserts are suitable for our recipe. We wash 50 g of white mulberries and place them on the cottage cheese mixture. Now we will work with a blender. Beat 50 g of washed fruits, 70 g of curd cream and vanillin (to taste). Add 1 teaspoon of honey. And spread the resulting mass onto the berries. Once again we will need to use the blender: beat 70 ml of heavy cream. Crumble 1 piece of shortbread and pour it into a bowl, spread the creamy mixture on top. Our dessert is ready! It can be decorated with berries and mint leaves.
2. Coffee manna with white mulberries on kefir. First you need to mix 1.5 cups of kefir, 1 cup of semolina, 0.5 cups of sugar and 1 egg and leave to brew for 1 hour. Then add 2 teaspoons of baking powder and mix well. After this, pour 1-2 tablespoons of instant coffee into the dough and mix again until the lumps dissolve. We wash 1 cup of white mulberries, cut off the stems and put them in the dough, mix again and put them in the multicooker bowl. Bake for 1 hour, then remove, turn over and bake for another 10 minutes until the product is browned. Enjoy your meal!
3. Strawberry and white mulberry smoothie. We wash 150 g of strawberries and white mulberries. Grind them in a blender. Add 1-2 tablespoons of sugar, 75 g of ice cream and 2-3 tablespoons of water. Mix all the ingredients thoroughly, beat, and the dish is ready. This sweet and sour dessert is perfect for the table in hot weather.
4. White mulberry milkshake. Wash 1.5 cups of white mulberry and beat with 1 tablespoon of honey and 2 tablespoons of sugar in a blender. Gradually add 150 g of ice cream and continue whipping. The last component is 1 glass of milk, pour it into the prepared mass and mix thoroughly.
5. White mulberry wine. We wash 1 kg of berries and leave them to dry for 24 hours. Squeeze out the juice and add the same amount of water. For each liter of diluted juice, add 5 g of ground cinnamon and 150 g of sugar. Pour the product into a jar and leave to ferment for 5-6 days. Filter and pour 1 liter of fortified white wine into 10 liters of wine and leave for 2 weeks. Add sugar to taste, pour and seal.
6. Mulberry compote. We wash 300 g of white mulberries and strain them into a colander. Place the berries in heated jars, pour in syrup made from 650 ml of water, 350 g of sugar and 1 g of citric acid. Sterilize jars with a capacity of 0.5 liters for 10-25 minutes depending on the temperature, seal and wrap until cool.
7. . We wash 1 kg of berries, sprinkle them with 1 kg of sugar and leave for 6-8 hours. After this time, put the jam on the fire, bring to a boil and cook for 5-10 minutes. Remove from heat, let the product cool and put it back on the stove, continue the cooking process: bring to a boil and cook for 5-10 minutes. And this needs to be done 5-6 times. The finished jam has the thickness of good sour cream. Add 2-3 g of citric acid to it. We sterilize the jars, fill them with the product and seal them.
8. Fruit salad. First, we wash 9 plums, 2 peaches and 30 g of white mulberries. Then remove the pits from the plums and peaches and cut all the berries into small pieces. After this, add 1 teaspoon of sugar to the ingredients and mix them. Pour 2 tablespoons of any yogurt over the salad.

One large plant has the ability to produce up to 200 kg of berries, and sometimes up to 500 kg.

Christians tell a legend that Jesus Christ once hid under a white mulberry tree. This tree can still be seen in Jericho.

It has become a wonderful tradition in Cyprus to hold a silkworm festival once a year, which is treated with great respect here.

There is a connection between the mulberry tree and silk fabrics. The leaves of this tree are a food product for the caterpillar, which is called the silkworm; its pupa is made of silk threads. Hence the second name of the mulberry tree - mulberry. Silk became known to the world after one very curious incident. There is a legend about this. Chinese princess Xi Liying Shi was relaxing under a mulberry tree and drinking tea. A silkworm cocoon fell into her cup. And in the container with this aromatic drink, the cocoon began to unravel, and its thin but strong threads shimmered in the sun. This is how people learned that the caterpillar living on the silk tree gives us wonderfully beautiful silk fabrics.

In eastern countries and Central Asia, the mulberry tree is treated as sacred. Bark is an excellent material for amulets and amulets. In the yard under this tree they put a table where the whole family gathers, because evil spirits are afraid to approach the mulberry tree, and all family members are safe here.

Residents of Europe became acquainted with this wonderful plant in the 12th century. Since the 17th century, it began to be grown in Russia, in regions located near Moscow. But the climate here turned out to be unsuitable for the cultivation of white mulberry, due to its severity and cold. Therefore, cultivation was moved further south. Currently, the mulberry tree is found in both cultivated and wild forms.

Watch the video about white mulberry: