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Mulberries are not botanically classified as a berry, but rather an aggregate of much tiny fruit. 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 have a good balance of sweet and tart flavors, sometimes with a hint of baking spices or woody cedar. The aromatic, deeply colored fruits are fragile and syrupy and are known to stain at the slightest touch.
They come in buckets and they might appear damaged but their look is the result of handling a fully ripe fruit that is extremely sensitive.
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. Complimentary pairings include other bramble berries, stone fruit, cheeses, duck, basil, mint, baking spices, arugula, cream, and citrus.
Store mulberries in the fridge for up to two days place them on a plate lined with a paper towel and cover with plastic wrap. Only wash them when you're ready to eat.