Overview
Black mulberry is a species of flowering plant in the family Moraceae, native to southwestern Asia. Its fruit is a compound cluster of small drupes, dark purple to black when ripe, measuring 2 to 3 centimeters long. The flavor is richly sweet-tart, similar to red mulberry but more intense.
Origin and history
Black mulberry is native to southwestern Asia, though its precise natural range is unknown because it has been cultivated for so long [1]. According to Wikipedia, it was grown in ancient Persia, spread through the Mediterranean region, introduced to Europe by the Romans, and became a common garden fruit in England by the 17th century. Its cultivation declined in many areas as white mulberry (Morus alba) was favored for silkworm rearing [1].
Varieties and aliases
No named varieties or regional aliases are recorded in the available sources [1]. The species is distinct from the red mulberry (Morus rubra) and the white mulberry (Morus alba).
Culinary uses
Black mulberries are eaten fresh, though they are highly perishable and do not travel well. They are used in jams, jellies, syrups, and desserts such as pies and tarts. The fruit can also be dried or fermented into wine and vinegar. In Middle Eastern cuisines, mulberries are sometimes used in traditional preserves or eaten with yogurt.
Cross-cuisine context
Black mulberry is used in Persian cuisine (as toot, often dried) and in some Armenian and Arabic preparations.
Notes for cooks
- Black mulberries are extremely fragile. Handle minimally and use within a day or two of harvest.
- The fruit stains deeply. Wear gloves when handling large quantities.
- Dried black mulberries can substitute for raisins or dried figs in baked goods and granola.