Mulberry Power!

[Anchor Lead]

Most of us will be familiar with popular berries, like blueberries or cranberries. But there’s a Korean indigenous option that could offer you a sweet surprise this summer.

[Pkg]

This is a mulberry field in Buan, Jeollabuk-do Province. Mulberries come as one might expect from mulberry trees. And they are in season right now. A dark velvet indicates they are perfectly ripe.

[Soundbite] Jo In-hwan(Mulberry Farm Owner) : "Mulberries are picked in May and June. Abundant sunlight and offshore winds make the tastiest berries."

The green turns red under the sun. It's not ready yet. It shouldn't be picked. This color signifies they are ready for harvest. Mulberries are super soft and moist. Just a slight touch of the hand can burst them open. They're particularly sweet compared to other berries. Mulberries are great thirst quenchers on hot days.

[Soundbite] Gang Mi-suk(Mulberry Farm Owner) : "Mulberries are delicious as is but having them in juice by grinding the berries with their own fermented liquor can be even better."

First prepare a generous amount of ripe plump mulberries. Then add some water and fermented mulberry liquor. Give it a good mix in the grinder. And you have an amazingly nutritious all natural mulberry juice. This way, you get to taste the raw flavor of the berries.

[Soundbite] "It's so good."

[Soundbite] "Enjoy mulberries and become even prettier."

Juice is the most basic option. Mulberries can transform into simple snacks as well. Let's make mulberry jelly. The juice extracted from the berries is the main ingredient. First grind the mulberries with some oligosaccharide in the mixer. Then add sugar, milk and white bean paste and give that another good mix. Now boil the blended ingredients over a low heat. Be sure to stir while bringing to a boil, after which the mix is poured into a frame. Pieces of mulberry pulp can be added at this time for more texture. The hot liquid jelly then goes into the freezer for an hour to cool off an