Here is my recipe for … Dried White Mulberry Granola – Armenian style.
Not many people are familiar with dried mulberries. Luckily, I am, and enjoy eating them right out of the bag. I also like them in other recipes, too. A favorite is using them in my crunchy, chewy, Armenian-style, granola.
Originally, I was going to call this recipe ‘Dried White Mulberry Squares’, but as I was lifting the cut pieces out of the pan, only those around the edge of the pan came out intact. The entire center portion crumbled loosely into a heap! That’s why the photo shows some neat squares, while the rest is nestled in a bowl. (My brother, Drew, said I should call this Dried White Mulberry ‘Scrumble’- for squares- and-crumble – such a sense of humor!)
There are three main varieties of the mulberry fruit: black-purple, common in Europe; red, mostly found in eastern and southern US states; and white, from Asia. Did you know that the leaves of the white mulberry tree were the only source of food for silkworms?
In the early part of the 20th century, Armenians were said to be the best producers of silk. (I’m proud to say, my maternal grandfather, Oskan Vartanesian, was a silk weaver who brought his skill to America in the early 1900’s.)
Unfortunately, the white mulberry tree is considered an invasive species in many of the parts of the US therefore, the crop isn’t huge. So where can one find dried white mulberries in the US? Your best bet is to check your nearest Middle Eastern store or purchase it online.
Hope you enjoy!
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