Mulberries, raw

Mulberries look and taste something like an elongated blackberry, with a similar cluster of tiny drupelets but a softer bite and a flavor that runs from mildly sweet to slightly tart depending on ripeness. They are usually eaten out of hand when fully ripe, or folded into pies, crumbles, and cobblers alongside other berries. Because they bruise and weep juice easily, they also work well cooked down into jams, syrups, or a quick stovetop compote to spoon over yogurt, pancakes, or ice cream. Dried mulberries, chewier and more concentrated in flavor, are common in trail mixes and granola.

Fresh mulberries are highly perishable and rarely travel far, so they are most often found at farmers markets or picked directly from a backyard tree; keep them in a single layer in the refrigerator and use them within a couple of days. At 43 calories per cup (140 grams), they are a low-calorie way to add natural sweetness and volume to a fruit bowl or dessert. They also provide 40% of the Daily Value for vitamin C per 100 grams, along with 1.7 grams of fiber and 1.44 grams of protein per cup, making them a light but useful addition alongside heavier breakfast items like oatmeal or granola.