Mulberry Picking in the Netherlands: A Sweet, Sticky Adventure

Forget the supermarket. If you want a real taste of summer in the Netherlands, you need to get your fingers stained a deep, almost-purple black. We’re talking about mulberries.

These little jewels, which look like elongated blackberries, grow on grand, often ancient trees. And the best part? You can find them on several farms across the country that open their orchards for “plukken” (picking). It’s an activity best done with a gang—the more hands, the faster the bucket fills, and the more laughs you’ll have.

The Art of the Pick

Here’s the honest truth: mulberries are fragile. They don’t handle a tug-of-war. The ripest, sweetest ones will practically fall into your hand with the gentlest touch. A sudden pull might leave you with a green, sour berry and a messy explosion of juice.

So, the technique is simple: cradle and roll. Gently hold the berry between your thumb and forefinger, give it a soft, sideways roll, and if it’s ready, it will drop into your palm like a gift. If it resists, leave it for next time.

Your mission, should you choose to accept it:

  • Bring shallow containers. A deep bucket will crush the berries on the bottom. A flat tupperware or even a clean pizza box works wonders.
  • Wear dark clothes. You will get stained. It’s a badge of honor.
  • Lay a tarp under the tree. A gentle shake can yield a rain of perfectly ripe berries, making for an incredibly lazy but effective harvest.

After an hour, you’ll have sticky fingers, a smile on your face, and a bounty of sweet, wine-like flavor that you just can’t buy.

What to Do With Your Sticky Bounty

Once home, don’t wash them until you’re ready to use them—they’ll turn to mush. Just pop them in the fridge and decide your fate.

Since mulberries are a fruit, here are two cooking recipes:

1. Mulberry & Lemon Dutch Baby (Pannekoek-Style)

Forget the classic apple. This German-influenced pancake (that the Dutch would happily adopt) is the perfect vehicle for mulberries.

Ingredients:

  • 3 large eggs
  • ½ cup all-purpose flour
  • ½ cup whole milk
  • 2 tbsp sugar
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • Pinch of salt
  • 2 tbsp butter
  • 1 ½ cups fresh mulberries
  • Powdered sugar & extra lemon juice for serving

Method:

  1. Preheat your oven to 220°C (425°F). Place a 10-inch cast-iron skillet (or oven-safe pan) inside to heat up.
  2. In a blender, combine eggs, flour, milk, sugar, vanilla, lemon zest, and salt. Blitz until smooth.
  3. Carefully remove the hot skillet from the oven. Add the butter and swirl until melted.
  4. Pour the batter into the pan. Immediately scatter the mulberries over the top (they will sink slightly).
  5. Bake for 18-20 minutes, until puffed and golden brown.
  6. Squeeze a bit of fresh lemon juice over the top, dust with powdered sugar, and serve immediately. It will deflate dramatically – that’s the magic.

2. Mulberry Balsamic Glazed Pork Chops

Mulberries aren’t just for dessert. Their sweet-tartness makes a stunning savory sauce.

Ingredients:

  • 2 thick-cut pork chops (bone-in is best)
  • Salt & pepper
  • 1 tbsp olive oil
  • 1 shallot, finely diced
  • 2 cups fresh mulberries
  • ¼ cup balsamic vinegar
  • 2 tbsp honey or maple syrup
  • 1 sprig fresh rosemary
  • 1 tbsp butter

Method:

  1. Season the pork chops generously with salt and pepper. Sear in a hot, oiled skillet for 4-5 minutes per side until golden and cooked through. Remove and rest on a plate.
  2. In the same pan, sauté the shallot for 1 minute. Add the mulberries, balsamic vinegar, honey, and rosemary. Stir, scraping up the brown bits from the pork.
  3. Cook for 5-7 minutes, mashing the berries gently with a spoon, until the sauce thickens to a syrupy consistency.
  4. Stir in the butter, adjust salt and pepper, and spoon the sauce over the rested pork chops. A simple side of mashed potatoes is the perfect sponge.

For Happy Hour: The Mulberry Smash

A cocktail as easy as the picking itself.

Ingredients (per drink):

  • 6-8 fresh mulberries + 1 for garnish
  • 1 sprig mint
  • ½ oz simple syrup (or agave)
  • ½ oz fresh lime juice
  • 2 oz gin (vodka or bourbon also work)
  • Soda water

Method:

  1. In a sturdy glass (a highball or rocks glass), muddle the mulberries, mint, simple syrup, and lime juice together.
  2. Fill the glass with ice.
  3. Pour in the spirit and top with a splash of soda water.
  4. Stir gently. Garnish with a final mulberry and a mint sprig. Cheers to a day well picked!