100% organic Sun-dried mulberry from my own garden in Armenia.
This dried white mulberries are organically grown and naturally dried
under the sun without added sugar or preservatives. Harvested in July 2016
Apart from apricot, Armenia is
also famous for its delicious mulberry and
especially for its mulberry vodka. The reason for all this is the soil,
climate and high-mountain springs, which irrigate the gardens and fields of
Armenia. This is the reason that the fruits of Armenia, in addition to
ecological purity, have an incredibly special and refined flavor and aroma.
Dried mulberries can be used in
drinks, pie fillings, mulberry muffins, cookies, cakes, etc.
Dried mulberry recipes:
Make an infused spirits: Add several handfuls of dried mulberries to a
bottle of gin or vodka, seal, and let infuse for several weeks. Endeavor and
revel in.
Spoon dehydrated berries into a finished batch of granola when only out
of the oven.
Add dehydrated berries to a pot of cooking oatmeal in place of
alternative fruits or raisins.
Add dehydrated berries to uncooked batter of energy bars, or scones,
biscuits –they pair extremely nicely with lemon, orange, vanilla, and apricots
Make an Indian chutney that is divine: Join soaked dried mulberries in a
blender with raisins, ginger, and cardamom. Add enough lemon juice to puree to
a thick paste; serve with spiced pilafs and naan bread.
Add drenched dried berries to a tropical smoothie–choice ingredients to
mixture with contain oats, coconut, cocoa, bananas, and fresh berries.
100 g Dried Mulberries include 43 kcal. They are rich of Vitamin A, C
and E. They contain 70% carbs, 14% fiber, 12% protein and 3% fat, which makes
them fairly high in protein, at least compared to most berries. The most
important feature of Dried Mulberries is low glycemic index level wich is
excellent snack for children and adults alike. Another aspect that makes the
fruit unique is resveratrol contained in it. This antioxidant increases the
body’s resistance to free radicals and reduces leucocytes in the blood.
