About Red Mulberry Recipe
1 no ingredients
How to Recognize: The only mulberry native to Canada, it is a short-
trunked deciduous tree under 30 feet in height. The bark is reddish
brown, separating in long, flaky plates. The yellowish green leaf
blades are large, up to 5" long, widest below the middle and have
hairy undersides. They are simple with pointed tips and the stems are
long with 3 prominent veins at the base of each leaf. Male and female
flowers are borne in separate clusters appearing with or before the
first leaves. The fruits are dark red to black compact aggregates
which resemble blackberries.
White mulberry is an Asian tree whose foliage is used for silkworm
feed and has been introduced as an ornamental and is an escapee
throughout eastern North America. It has lustrous smooth leaves and
whitish or reddish fruit.
Where to Find: Southernmost Ontario in moist, rich soils often mixed
with other hardwoods.
How to Use: Harvest easily by spreading sheets under the tree and
shaking the branches gently. Juicy and sweet when ripe; delicious
raw, in fruit beverages, or in baked desserts. Alone or in
combination with acid fruits such as gooseberries or cherries. Can be
frozen or dried like raisins. Use as in blackberry and raspberry
WARNING: Be careful not to eat raw fruit before it is ripe. Unripe
fruit and the milky sap in the leaves and stems are toxic and can
cause gastric upsets. The leaves and stems may also cause dermatitis
if touched by susceptible individuals. From: Edible Wild Fruits and
Nuts of Canada,
published by the National Museums of Canada,
Posted by: Jim Weller
to Fruit Recipes
Food Tips of the Week
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Lycopene super foods
(includes apricot, red bell peppers & rosehip)
The nutrient lypcopene is a naturally occurring chemical compound and a member of the same group of phytochemicals as carotene. Lycopene is accountable for the red color of quite a few natural foods.
Usefully, unlike most other nutritional compounds, this useful phytochemical does not degrade if cooked, but is noticeably increased in efficacy by cooking.
Lycoprene's most valuable health contribution is that it is an antioxidant and appears to be an asset in the battle to lower the risks of developing cancer.
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