Mulberry Tips To Mull Over

With their subtle tartness and elongated, multi-colored exteriors, mulberries are so much more than a blackberry knockoff. No longer reserved to home gardens or luckily finds, mulberries have become a farmer’s market favorite; brightening up dishes from chef’s who are willing to put in the work. Make the most out of one of nature’s best kept secrets with these tips and tricks.

  • While there are multiple shades of mulberries each with their own unique flavor profile, you’re most likely to come across either a red or black/purple variety. Generally, we’ve found that the red varieties tend to be slightly more tart than their purple brethren.
    • Did you know? In Asia, they have white mulberries that are linked to ancient Babylonian mythology!
  • When purchasing mulberries, look for deep colored berries that feel plump and dense for their size. As a general rule of thumb, the heavier the berry, the juicer. Avoid any berries that feel soft and easily give off juice when touched, as this can diminish their shelf lives.
  • When storing, keep your mulberries in an airtight container in your refrigerator. If kept dry, they should last about a week before spoiling. 
  • Only wash your berries until right before serving as premature exposure to water can ruin the fruit. Afterwards, pat or air dry for best results.
  • If you’re not sure what to do with your mulberries, you can substitute them into any blackberry dish for a tart, complex twist. 
  • Due to their dense flesh and juicy, mild flavor, Mulberries are an excellent baking berry. We’d recommend testing out a simple mulberry pie a la mode!
  • Besides fresh eating, you can serve mulberries dried, in ice cream, or even in a full-bodied mulberry wine!