The Pakistani Mulberry first came to the United States in 1986, when Mike McConkey, owner of Edible Landscaping in Afton, Va., asked George A. White of the U.S. Department of Agriculture to import promising mulberry varieties. Cuttings of this variety arrived from the Pakistan Agriculture Research Center in Islamabad without a local name, so the variety has been called after its country of origin.
Almost everyone who sees a Pakistan mulberry for the first time exclaims, "Oh, my gosh, what is that?"
Aside from looking a bit odd, they're quite delicious, with a mild, fruity flavor and a good balance of sweetness and acidity. One eats this berry as one might a satay, grabbing the stem and stripping the flesh off with one's teeth from the long, stringy central core, which is edible but not particularly pleasant.'
Sqirl de-stems the fruit by hand, macerating the fruit in organic sugar and Schaner key lime juice over night before adding in the key lime zest and cooking it slowly to retain a luxurious texture.
I know these are expensive - yet know that it takes a pound of stemmed fruit to make one jar. This is a true labor of love. Very limited run with fruit from our friends at Holly Flora and Schaner Farms.