Last Sunday, my little person and I picked mulberries at a friend’s farm.
Colin warned us at the outset that the berries this year were a little dry; on tasting, I found them to be some of the sweetest I had ever eaten! We walked away from his farm with 2.6L of berries, 20 purple fingers and 2 very happy hearts [thank you, Colin!].
- flavonoids (in the form of cancer-preventing anthocyanins, to be exact);
- zeaxanthin – a carotenoid that aids good eye health;
- resveratrol – technically another flavonoid, but this one really came into its own when red wine, which contains resveratrol, was reported to prevent heart disease when ingested in moderation;
- iron – for energy;
- appreciable amounts of potassium, magnesium, manganese, calcium and phosphorus; and
- vitamins A, B group, C, E and K – essential for healing, immunity and happy disposition.
And, aside from all of that, they are delicious!
If you happen to live in Perth, you can also find blueberries and strawberries in season right now. You can use berries in so many raw and cooked recipes, like smoothies, jellies, tarts and sauces. We have been enjoying and sharing our mulberries exactly as they are: perfect little packages of purple goodness.