Photo: Forest & Kim Starr, CC BY 3.0 · source

Dried · From Bladwijzer

Dried mulberries

Updated on 9 October 2026

• Makes: ± 100 g dried fruit
• Time: 8–12 hrs
• From: White mulberry

Ingredients

• 500 g fully ripe, unbruised mulberries
• 1 tbsp lemon juice (optional)

Method

1. Sort the mulberries: use only fully ripe, unbruised fruit and snip off the stalks.
2. Rinse them only if you really have to, very briefly, and pat them thoroughly dry with a clean tea towel.
3. Sprinkle them with the lemon juice if you like and lay them side by side on a rack or a baking tray lined with baking paper.
4. Dry them in a dehydrator at 55–60 °C, or in a normal oven at 60 °C with the door ajar (wedge a wooden spoon in it).
5. Stir them every 2 hours and allow 8 to 12 hours. They are done when they are soft and a little chewy, like raisins, and no longer sticky or juicy.
6. Leave to cool and put them in a jar. Shake the jar daily for the first week: if condensation forms, dry them a little longer.

Storing: In a tightly closed jar in a cool, dark place for up to 6 months. Good in muesli, biscuits and cakes.