Mulberries, also known as shahtoot, are now seen in the markets during the summer season. But it begins to disappear just as quickly as you think of trying them. You can easily spot them being sold by roadside vendors, staining the fingers purple, and tasting both sweet and a little tart, all at once. Unlike other regular fruits, mulberries are seasonal, which makes them feel unique and worth trying once while they last.
Are Mulberries Healthy?
Beyond just their taste, mulberries are filled with nutrients that make them perfect for eating during the summer season. According to research, mulberries have bioactive compounds and essential vitamins that help in maintaining antioxidant activity and overall health benefits. Another NIH-reviewed research highlights their potential role that supports heart health, boosts metabolism, and reduces oxidative stress.
How To Use Mulberries
Because they are juicy and also light, mulberries can be beautifully used to make chilled desserts for summer evenings that do not need much effort or extensive cooking. It is the kind of fruit that does not require too much handling, just a little creativity to turn the mulberries into something refreshing that you will love to have after a long, hot day.
Easy Recipes To Make With Mulberries
These easy desserts are easy to make, suit Indian kitchens, and also use simple ingredients and no fuss.
Mulberry Yoghurt Bowl
This is one of the most effortless desserts that you can make on a warm evening. The creaminess of yoghurt perfectly balances the natural tart flavour of mulberries, contrasting beautifully. The yoghurt bowl feels light on the stomach, and it is ideal to have after a heavy meal as a light dessert. The slight sweetness and fresh fruit flavour make every bite feel comforting and refreshing in every bite. It also gets prepared quickly, without any extensive cooking.
Ingredients:
Fresh mulberries
1 cup thick yoghurt (hung curd works best for this)
2 tbsp honey
1 tbsp chopped nuts
How To Make:
Wash thoroughly and lightly crush the mulberries so that they release their juices. Do not turn into whole complete pulp. In a bowl, whisk the yoghurt until it gets a smooth and slightly creamy consistency. Now, drizzle honey and mix everything gently. Add in the mulberries so that their colour mixes through the yoghurt instead of mixing fully. Top it up with some chopped nuts to add a bit of crunch. Keep it in the refrigerator to chill for at least 30 minutes before you have it. What you get as a result is a creamy, slightly tangy, and naturally sweet dessert with bursts of juicy mulberry in every bite. This is the perfect option when you want something to have something cool but not too heavy.
(Image credit: Freepik)
Mulberry Lemon Sharbat Jelly
Light, citrusy desserts taste best during summer, and this one fits in perfectly. It has the freshness of a sharbat with the texture of a wobbly jelly. The mulberries give it colour and depth, while lemon keeps it bright and refreshing in every bite, without feeling too sweet. This can also be the best option for a make-ahead dessert for relaxed summer evenings.
Ingredients:
1 cup mulberry pulp
1 tbsp lemon juice
2 tbsp sugar
1 tsp agar-agar powder
1½ cups water
How To Make:
Blend the mulberries to make a smooth pulp and strain it if you like a more transparent and clear texture. In a pan, boil water and add the agar-agar, a very important ingredient that helps in setting the jelly. Stir until it dissolves fully. Add sugar, mulberry pulp, and lemon to this and mix it well. Pour the mixture into a shallow dish and let it chill at room temperature until it settles. Cut this mixture into cubes or scoop gently into bowls. The taste feels bright and a little tangy, having a clean, firm texture that fits well even in the warm weather, making it perfect for summer serving.
Mulberry Crumble (No Oven Version)
This dessert brings together comfort and seasonality in an effortless way. The mulberries turn soft and a little jammy, making a warm base that contrasts with the crispy topping. Even without using the oven to make dessert, you will still get that classic crumble feel. It is perfect for evenings when you want to have something slightly indulgent but also not too heavy. The mix of textures makes it extremely satisfying in every bite.
Ingredients:
1 cup mulberries
2 tbsp sugar or jaggery
½ cup crushed biscuits or oats
2 tbsp butter
How To Make:
Cook the mulberries in a pan with a little sugar or jaggery until they turn soft and release juices, making a thick, little chunky base. In another pan, toast the crushed biscuits or oats with some butter until they turn golden and crumbly. Spoon the warm mulberry mixture into the bowls and top it with the toasted crumble, and serve it immediately. The dessert feels comforting in every bite, with the fruit changing soft and having a light jammy consistency, whereas the topping gives a crunch, making it perfect for evenings when you want to have something satisfying.
Mulberry Milkshake
Sometimes, all you want to have in summer is something cold, quick, and also refreshing. This milkshake feels like both a drink and a dessert, making it very useful. The mulberries give a gentle tang that does not make it feel too sweet. Its natural colour also makes it visually attractive, particularly for kids, who fuss about having them in their natural way. It is easy to make together and instantly cool you down.
Ingredients:
1 cup mulberries
1½ cups chilled milk
2 tbsp sugar or honey
2 scoops vanilla ice cream (optional)
How To Make:
Mix mulberries with milk and sugar until they turn smooth. Strain if you like to have a smoother consistency, or keep it slightly pulpy as you like. Add the ice cream to make a thicker, more indulgent version, or skip to make a lighter drink. Serve immediately while chilled. The flavour is lightly sweet, having a slight tang, and the texture feels creamy without being heavy. It is the kind of drink that will knock you down instantly, making it perfect after a long, hot day.
Mulberry Kulfi (No-Mould Version)
Kulfi is a summer staple, and mulberries give it a fresh, seasonal twist. The fruit cuts through the richness and makes you feel lighter than the other regular versions. It sets into a rich, creamy, dense texture that melts slowly, making it perfect for warm nights. You also do not need special moulds, which keeps it easy to make at home.
Ingredients:
1 cup mulberry puree
1 cup condensed milk
1 cup cream
2 tbsp chopped nuts
How To Make:
Mix the mulberry puree with the condensed milk and cream until it turns smooth and evenly coloured. Mix in the chopped nuts for texture. Pour the mixture into the small bowls or glasses and keep it in the freezer for about 6 to 8 hours. Before you serve, let it sit out for a minute so that it turns soft slightly. The kulfi feels rich, creamy, and slightly fruity in every bite, with the mulberries giving a gentle tang that cuts through the sweetness.