Mulberries are not botanically classified as a berry, but rather an aggregate of many tiny fruit clusters arranged around a central stem. They are similar in appearance to an elongated blackberry, although they can ripen to a deep purple, black, red or white, depending on the variety.

Mulberries contain good amounts of beta-carotene, iron, potassium, manganese, folic acid, and vitamins A, C, K, and B-complex. They are rich with antioxidants, including anthocyanin, which is responsible for the deep red or purple colouring in fruits and vegetables. Mulberries are commonly used in ice cream, sorbet, jams, jellies, beverages, gastriques, and baked goods, especially pies. They can be substituted for blackberries, but are considerably sweeter and have a lower moisture content. Be sure to remove their inner stem, which may be fibrous, or thoroughly puree to avoid any unwanted fragments.