fresh mulberries
新鲜桑葚· xin xian sang shen
Taste & Role
In Chinese cooking, fresh mulberries are most often eaten out of hand as a seasonal fruit or used in desserts, jams, syrups, and fruit wines. They can also be folded into yogurt, blended into smoothies, or simmered into sweet soups and compotes.
What it is
Fresh mulberries are the juicy, elongated berries of the mulberry tree, resembling long blackberries and ranging in color from deep red to nearly black when ripe. They are highly perishable and are enjoyed as a seasonal treat in China, where they have been cultivated for thousands of years. Unlike blackberries, they have a soft, tender core without a prominent central stem.
Nutrition
per 100 g- Calories
- 43 kcal
- Protein
- 1.44 g
- Total fat
- 0.39 g
- Carbs
- 9.8 g
- Fiber
- 1.7 g
- Sodium
- 10 mg
USDA FoodData Central (closest standard match)
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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