Same-day delivery across Deoghar and Jasidih. Order before 11 AM.
eco Suman Agro
translate हिंदी shopping_basket

Seasonal Fruits

Fresh Mulberry

Three Weeks a Year

Three weeks a year, and it cannot be shipped far. If you see it listed, order it - by the time you think about it again the window has closed.

history_edu Origin & Heritage

Two old shahtoot trees near the farmhouse well, the kind every Jharkhand village used to have before they were cut for timber.

grass What It Eats

Two old trees by the farmhouse well. Nothing sprayed, nothing fed.

agriculture How It Is Raised

Hand-picked in the morning and moved the same day - the fruit is too delicate for anything else.

favorite Why It Is Worth It

One of the few fruits with real iron content, plus resveratrol and anthocyanins that survive only in genuinely fresh fruit.

monitor_heart Nutrition

local_fire_department About 43 kcal per 100 g.

36 mg / 100 g

Vitamin C

1.85 mg / 100 g

Iron

43 kcal / 100 g

Calories

March-April

Season

checklist At a Glance

  • check_circle Harvest window of barely 3 weeks
  • check_circle Rare fruit source of dietary iron
  • check_circle Rich in resveratrol and anthocyanins
  • check_circle Delivered within hours of picking

skillet Recipes

Shahtoot Compote

schedule 25 min group Makes 1 jar

Ingredients

  • 500 g mulberries
  • 100 g sugar
  • Juice of half a lemon
  • 1 small piece of cinnamon

Method

  1. 1 Rinse very gently - mulberries collapse if handled hard.
  2. 2 Simmer with sugar, lemon and cinnamon on low heat for 15 minutes, stirring rarely.
  3. 3 Skim, cool, and bottle. It keeps about two weeks in the fridge.
  4. 4 The season is three weeks long; this is how you make it last a little past that.

You May Also Like

Orchard Mango Malda and Amrapali from our own trees, cut only when the shoulder gives. No carbide, no gas chamber, no shortcuts. Country Guava Crisp, pale-pink Allahabadi guava carrying four times the vitamin C of an orange. Winter fruit at its plainest and best. Jamun Deep-purple, mouth-staining jamun from monsoon trees. Traditionally taken for blood sugar, eaten mostly because it is delicious.