Monday, April 11, 2011

Nearby, I saw a young Turkish girl eating a deep burgundy-colored fruit.

Immediately, I thought I want to find whatever she was eating.

We looked through the various stalls at the Beşiktaş pazar and finally found them near the entrance. When I asked the satıcı what the berries were called in Turkish, he said dut or mulberries. We bought a medium-sized basket full of the mulberries and headed home.
In Istanbul, spring has brought mountains of bright red strawberries and now mulberries to the pazar. From what I understand, cherries soon will be on their way as well.

These mulberries, technically known as karadut or the red mulberry, are both sweet and nutritious, and a little bigger than what I'm used to seeing in the U.S. From my research, I discovered they also are high in vitamin C, iron, calcium, and protein.

I’ve spent the morning popping a small bowl full of the mulberries into my mouth. Now, I just have to figure out what to do with the rest of them. A long-time resident here suggested making a jam or a sauce.

Since the mulberries are getting a little soft, I bet I’ll be cooking them down soon to make a fruit coulis. I bet it would make a great topping for my homemade strawberry ice cream in the freezer.

Afiyet olsun!

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