Let me just say Pakistan mulberries. Now let me say it again. Pakistan Mulberries. Let’s all repeat that as a mantra.
What are they? The tastiest fruit in the know universe. Imagine a longish, very sweet but ever so slightly exotic tasting berry. The problem: they go bad so fast that you practically have to eat them off the tree. The other problem: we have no more room left to grow a Pakistan mulberry tree. Thankfully fruit tree guru Steve Hofvendahl sold me two small strawberry cartons full of them over the weekend.
Now I need a regular Pakistani mulberry fix. If I wanted to plant one Bay Laurel Nursery has several varieties. It’s mostly a warm climate plant but some varieties do better in lower temperatures.
Here’s what Steve had to say about his six year old tree which he thinks is the “Cooke” variety:
It has totally thrived and become huge. I have to top back huge vertical branches every year after harvest season and tie limbs down laterally.And the harvest goes on and on and is not easy, you cannot shake the tree without bringing down loads of green fruit and stubborn ripe berries won’t fall. You have to hand pick and it takes about 2-3 hours of combing over the tree from all the different angles with the orchard ladder.Then I soak ’em in a vinegar water solution and rinse and lay in flats refrigerated and finally weigh the good ones up, the not so good ones get made into delicious juice for jellies and my Jamalade with cumquats and/or habanero.So it would probably maybe still be worth it to you but know what you are maybe getting into!
Again, the taste is so amazing that if I had the room I’d say it’s worth the hassle of harvesting.
Note from Mrs. Homegrown: I wanted to add that the odd things about these mulberries is that they have a green stem which runs all the way through the center of the fruit, so when you eat them your sort of scrape the fruit (drupes?) off the stem with your teeth, then discard it. Not that this is a problem–they’re delicious! I guess the stem is necessary to support their length.