White mulberry

Juicy elongated white-cream mulberry berries, very sweet, with a honey taste, for eating fresh, drying, jam and syrup.

White mulberry are juicy elongated berries of the mulberry tree of a white-cream or pale pink colour, very sweet, with a honey taste and almost no tang, tender and easily crushed. They are eaten fresh, dried (keeping a soft chewiness), cooked into jam, compotes, syrup (bekmez/doshab) and pekmez, added to baking, granola, smoothies, curd cheese and ice cream.

Calories, proteins, fats and carbohydrates per 100 g of product

White mulberry, Raw: Calories 43.0 kcal, Proteins 1.4 grams, Fats 0.4 grams, Carbohydrates 9.8 grams per 100 g of product.

Calories43.0 kcal

Proteins1.4 grams

Fats0.4 grams

Carbohydrates9.8 grams

Data: USDA FoodData Central

Recipes with this ingredient

ChamcharakArmenian cuisine | Soups

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

Mulberry doshab (syrup)Armenian cuisine | Drinks

Mulberry doshab is a thick, aromatic syrup that holds a prestigious place in Armenian cuisine. It is made from white mulberries by simmering the berries slowly and reducing the juice to a rich dark color. This process is lengthy but the result is worth the effort: doshab acquires a velvety texture and a rich sweet flavor with a slight tartness reminiscent of caramel nectar. Historically, doshab was used not only as a delicacy but also as a medicinal remedy: it helps with colds, strengthens the body, and improves digestion. It is added to desserts, used to dress porridge, or simply enjoyed with a cup of tea as a sugar substitute. This syrup is not just an ingredient but a cultural heritage that conveys the warmth of Armenian hospitality.

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