Fruit
Mulberry
Mulberry is the soft, clustered fruit of Morus species—white, red, and black types—resembling elongated blackberries with a sweet, sometimes honeyed or lightly tart juice that stains deeply. Fully ripe fruit collapses off the stem; underripe berries are sour and firm. White mulberries can be milder and less purple-staining; black types are richest for jam and wine-like desserts. Fresh eating is brief because berries crush in transit; most commercial use is dried fruit, syrups, molasses-style reductions (especially in Turkey and the Middle East), and ice cream or baking. Silk-region history links mulberry leaves to sericulture more than fruit, but kitchen traditions still prize the berries in summer. Freeze flat for later use; dried mulberries keep for trail mix and porridge.
Also known as: Mulberry Pekmez
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Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.29 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.11 g
- Cholesterol 0 mg
- Sodium 5.36 mg
- Salt 0.01 g
- Total Carbohydrate 12.6 g
- Dietary Fibre 1.89 g
- Total Sugars 10.2 g
- Complex / starch 1.06 g
- Protein 0.76 g
- Water 87 g
- Energy 57.7 kcal
- Water 87 g
- Carbohydrates 12.6 g
- Sugars 10.2 g
- Monosaccharides 7.12 g
- Disaccharides 3.05 g
- Starch 1.06 g
- Amylose 0.27 g
- Amylopectin 0.8 g
- Digestible Starch 0.9 g
- Resistant Starch 0.11 g
- Fibre 1.89 g
- Soluble Fibre 0.66 g
- Insoluble Fibre 1.23 g
- Protein 0.76 g
- Plant Protein 0.72 g
- Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.11 g
- Vitamins 94.1 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.03 mg
- Vitamin B3 — Niacin 0.34 mg
- Vitamin B5 — Pantothenic Acid 0.17 mg
- Vitamin B6 0.07 mg
- Vitamin B7 — Biotin 0.8 µg
- Vitamin B9 — Folate 17.6 µg
- Vitamin C 49 mg
- Vitamin E 0.35 mg
- Vitamin K 5.7 µg
- Minerals 360 mg
- Major Minerals 353 mg
- Trace Minerals 6.3 mg
- Salt 0.01 g
- Sodium Chloride 0.01 g
Vitamins
vitamin-c: 49 · vitamin-a: 20 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.03 · vitamin-b3-niacin: 0.34 · vitamin-b5-pantothenic-acid: 0.17 · vitamin-b6: 0.07 · vitamin-b7-biotin: 0.8 · vitamin-b9-folate: 17.6 · vitamin-e: 0.35 · vitamin-k: 5.7 ·
Minerals
Sodium: 5.36 · Potassium: 284 · Calcium: 64 · Iron: 0.9 · Zinc: 0.4 · Iodine: 5 ·
Fruit energy is mostly natural sugars with fibre and vitamin C varying by species.
History
Mulberry was used as a fruit food in regional diets long before industrial packing and global year-round supply.
Trade, migration, and selection spread distinctive Mulberry types and preparations into new climates and cuisines.
Modern production, storage, and transport made Mulberry a regular purchase far from where it is grown or raised.
Cooks now treat Mulberry as both staple and specialty, with more attention to provenance, variety, and form.