Sweet, wild mulberries come from trees, the favorites of silkworms that I loved climbing as a child in the gardens outside Warsaw. I plucked the berries – taking nibbles from the low-hanging branches, and climbing to the very tops for the hard to reach sun-ripened purpling mulberries. In the evenings, a little scratched up and bruised, I’d come home with my skirt laden with stolen treasures, heavenly scented black lilac blossoms, sweet strawberries and tiny plums, miralbelkas, and my dress streaked pink with sour-cherry stains.
When you want to treat yourself to something scrumptious a spoonful of this raw ‘cream’ melts away any tension. You can use golden mulberries but adding white mulberries will make an ivory-colored creamy pudding.
1-2 frozen bananas (peeled and frozen overnight)
¼ cup mulberries (1/3 if you prefer it sweeter, but start with less and taste as you blend)
Young coconut meat (optional)
1. In the blender put bananas and add golden or white mulberries and blend them together.
Chill this to make it sinfully delicious – you can transfer the mixture into molds and freeze it or enjoy a bowlful of this no-guilt dessert any time – even as a cool breakfast treat!
You can roast any stone fruit like apricots, peaches and plums as accompaniment, or serve with berries.
Recipe for Roasted Apricots
1 lb. fresh apricots or peaches
- Preheat oven 425ºF. Wash and halve and pit the apricots.
- Place apricots in a glass or ceramic baking dish, and pour ¼ inch of water into the bottom of the dish without submerging the fruit.
- Bake for about 20-25 minutes till tender. And if you prefer the fruits mushy and jammier, extend the baking time accordingly, stirring them now and then.
- Add roasted apricots to the mulberry banana cream.