INGREDIENTS

INSTRUCTIONS

How to Recognize: The only mulberry native to Canada, it is a
shorttrunked 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
recipes.  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, ISBN  0-660-00128-4  Posted by: Jim Weller Posted to MM-Recipes
Digest V3 #190  Date: Mon, 8 Jul 1996 23:14:17 -0500  From:
pickell@cyberspc.mb.ca (S.Pickell)

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