Cherries and Mulberries: Growing and Cooking by Jane McMorland Hunter and Sally Hughes

  • Persian toast with mulberry chutney (page 95)

    from Cherries and Mulberries: Growing and Cooking Cherries and Mulberries by Jane McMorland Hunter and Sally Hughes

    • Categories: Jams, jellies & preserves; Breakfast / brunch; Cooking for 1 or 2; Persian / Iranian
    • Ingredients: dried mulberries; sultanas; golden caster sugar; lime juice; white bread; eggs; turmeric; ground cumin; red chilli; fresh coriander; butter; Greek yoghurt
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  • ISBN 10 1909248568
  • ISBN 13 9781909248564
  • Published Jul 10 2018
  • Format Paperback
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Prospect Books

Publishers Text

From ‘Bing’ cherries, names after one of the Chinese workers in the 1870s Oregon cherry farm owned by Henderson Lewelling, to maraschino cherries which originated in Yugoslavia when a liqueur was added to the local cherry ‘Marasca’, cherries are a herald of summer. They originated in the Caucasus Mountains, and were mentioned in 74 BC by Pliny the Elder, and then spread from Rome to Britain. We have much to learn about cherries and mulberries, and we need to discover how versatile they are. Now, the country that produces the most cherries is Turkey, but they are easy to grow in your own garden, attract the local wildlife and birds, and are beautiful.

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