Mulberry fruits are small, elongated, and resemble blackberries, though they are typically more cylindrical. They grow on trees and come in a variety of colors, including white, red, pink, dark purple, and black, depending on the species and ripeness.
Here are some key characteristics:
- Appearance: They are composed of many tiny, densely packed individual drupes (small, fleshy fruits with a hard inner stone) arranged around a central stem. They have a delicate, shiny skin and a light green stem.
- Size: Typically about 2-4 centimeters (3/4 to 1 1/4 inches) long.
- Color: Immature fruits are white, green, or pale yellow. As they ripen, they turn from pink to red, then often to a dark purple or black. White mulberries remain white or greenish-white when ripe. The color is due to anthocyanins.
- Texture: Ripe mulberries are succulent, plump, and juicy. They are very delicate and bruise easily, often releasing a syrupy juice when squished. They have soft, tiny seeds dispersed throughout the fruit.
- Taste: Mulberries offer a balance of sweet and tart flavors.
- White mulberries are generally the sweetest with very little tartness.
- Red and black mulberries have a more intense, balanced sweet-tart flavor, often compared to blackberries or raspberries.
- Nutritional Value: They are a good source of Vitamin C, Vitamin K1, and iron. They also contain antioxidants like anthocyanins and resveratrol.
- Uses: Mulberries are often eaten fresh, but due to their fragility, they are also frequently used in jams, pies, tarts, wines, and dried, similar to raisins.
Mulberries are known for their delicious taste and are a versatile fruit, though their delicate nature makes them less commonly found in typical grocery stores.
