Spicy wild black mulberry mustard. These fruits that I like so much remind me of dark hands since, as a child, I would pick sweet and ripe fruits and stain my shirts with rosy purple.
Now I seek out forgotten trees along woodland paths. The wild fruits grow where human presence is sporadic, growing undisturbed among the tall grass and brambles that intertwine.
They have the scent of forbidden things because picking them is already a challenge, with steep banks, on solitary paths. They cannot be called forgotten fruits, as cultivation has resumed, but that ancient flavor of fruit grown in its strength without the assistance that a commercial cultivation can provide doesn’t always emerge. I prefer to find trees left free to climb to the sky to still offer emotions and anticipation.
In my garden, ramassin, small wild plums, grow undisturbed, found in abundance in every farmhouse at this time of year, yet they remain uncultivated like the wild mulberries, like the blackberries along the roads flanking the woods.
Following are some recipes with summer fruits that might interest you
- Difficulty: Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 1 Hour
- Portions: 10 jars
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
Mulberries, sugar
- 2.2 lbs black mulberries (Cleaned of any impurities)
- 2 1/2 cups sugar
- mustard essence
Useful Tools
A pot, a food mill, glass jars.
- Jars
- Food Mills
- Funnels
- Paper Doilies
- Pots
Steps
In a double-bottomed pot, combine the fruits and sugar, mix, and let rest overnight
The next morning, place on the stovetop over medium heat and cook, stirring often. Once cooked, pass through the food mill to remove seeds, if you prefer, you can skip this step. Once the desired thickness is reached, while hot and more liquid, it will be ready when it has the consistency of fruit juice. At this point, add the mustard drops. If you want a spicy taste, but not too strong, 10 drops are enough. Another 5 minutes of cooking and the mustard will be ready. If you’re unsure about the consistency or flavor, let it cool, taste, and adjust according to your preference. Bring back to a boil and transfer to jars to be sterilized later.
Consume the mustard with aged or fresh cheeses. Excellent with goat and sheep cheeses.
Some Additional Advice
If you plan to consume immediately, there’s no need to sterilize, in the refrigerator it can be kept for about two months. Otherwise, boil the jars covered with water in a spacious pot for 30 minutes. Remove when the water has cooled. You can also consume with boiled or grilled meats.
