This mulberry mint yogurt dish makes a great breakfast, snack, or refreshing dessert after a heavy meal.
Growing up in Vietnam, I always heard about silk being made from silkworm eating only mulberries but I didn’t know what mulberries look like or taste like until I moved to San Diego. When summer arrives, I look forward to mulberries, more so than blackberries, raspberries, and blueberries. Pudwill Berry Farms and Tom King Farms started bringing mulberries to the Little Italy Farmers Market a few years ago and I couldn’t get enough of them. Unlike other berries that grow from a bush, mulberries grow from a tree. They look like elongated blackberries but their flavor profile is distinctive and typically sweeter than blackberries.
I’ve made mulberry cakes, pies, jam, cocktails, and ice cream but my favorite way to eat them is tossed in a bowl of Greek yogurt with mint, honey, and pistachios. The sweetness of the mulberries lends a nice contrast to the tangy yogurt and refreshing mint. Sadly mulberry season is fleeting so I usually buy a whole flat to preserve them for the rest of the year. If you find fresh mulberries at the farmers market, grab a few pints because this is one of the few fruits that you won’t ever find at your local grocery store. This mulberry mint yogurt dish makes a great breakfast, snack, or refreshingly light dessert after a heavy meal.
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Mulberry mint yogurt
- 1 cup Greek yogurt
- 2 tbsps honey
- 1 pint Pakistan mulberries
- 2 tbsps unsalted pistachios, shelled and roughly chopped
- 2 tbsps mint leaves
- In a bowl, mix the yogurt and honey together.
- Spoon the yogurt onto two plates.
- Top the yogurt with mulberries, pistachios, mint leaves, and extra honey if desired.