When Is the Ripening Season for Mulberries in Southern China

Mulberries in southern China ripen every year from April to June. After harvesting, the ripe mulberries are cleaned of impurities, sun-dried or briefly steamed and then sun-dried for eating, and can also be used to make wine. Ripe mulberries are oily and moist in texture, with a pleasant sweet-and-sour taste; those that are large, thick-fleshed, purple-red in color and rich in sugar are considered the best. Mulberries are green when they first ripen, and after ripening they become fleshy and black-purple or red.

How to Make Mulberry By-Products

Mulberry juice: 200 grams of fresh mulberries, washed, mashed into a paste, squeezed for juice through cheesecloth, and taken with warm boiled water

Mulberry wine: 150 grams of fresh mulberries, 150 milliliters of low-proof liquor. Wash the fresh mulberries, mash them and squeeze out the juice, pour the juice into the liquor, stir well and drink

Mulberry paste: 1000 grams of fresh mulberries, 300 grams of honey. Blend the mulberries into juice, simmer into a thin paste, add the honey and simmer together until thick, and take after it cools.

Mulberry vinegar: 800 grams of fresh mulberries, 1000 milliliters of brown rice vinegar or aged vinegar. Put the mulberries and the vinegar in, seal the lid, seal the jar mouth, and let it sit in a cool, shaded place for 3 to 4 months. Dilute with cool boiled water by 8 to 10 times or more, and drink after meals.