Fresh Frozen Organic Mulberries

10 oz each

Black mulberries (Morus nigra): Often considered the most flavorful and complex—rich, intense, with a deeper berry taste and slight tart edge. Many enthusiasts call them one of the best-tasting fruits overall, especially varieties like Pakistani mulberries, which can grow up to 4 inches long and have a bold blackberry-like aroma. 

Pro tip: Fresh mulberries can taste somewhat bland or mild compared to dried ones, which concentrate their natural sugars into a chewy, fig-raisin-like treat with a light crunch from tiny seeds. Look for organic options to avoid pesticides, as mulberries are delicate.

Fun Ways to Eat Them

•  Straight up: Pop fresh or dried like candy. Dried white mulberries taste like nature’s gummies—sweet, chewy, and addictive for kids and adults alike.

•  Snacks: Mix into trail mix, yogurt, granola, oatmeal, or smoothies for a nutrient boost. Rehydrate dried ones in water or juice for a fresher bite.

•  Simple treats: Toss fresh ones on ice cream, pancakes, or cheese boards. Their staining juice makes colorful syrups or glazes.

Cooking and Baking Ideas

Mulberries shine in both sweet and savory dishes. They’re versatile like blackberries but milder, so they pair well with bolder flavors.

•  Baked goods: Add fresh or dried to muffins, pies, crumbles, scones, or brownies. Dried ones work like raisins in cookies or breads. Try a simple mulberry crisp: mix with a bit of lemon, top with oats/butter/sugar, and bake.

•  Preserves: Make jam, jelly, or compote—simmer with sugar, lemon juice, and a splash of vanilla. Black varieties give deeper color and flavor. Great on toast or as a pancake syrup. 

•  Desserts: Purée into sorbet, ice cream bases, or sauces for cheesecake. Simmer dried mulberries into a sauce for drizzling over pork, duck, or chicken.

•  Savory: Use in salads, salsas, or glazes. Young mulberry leaves (from non-sprayed trees) can even be cooked like spinach in some traditions.

•  Drinks: Blend into smoothies, juices, or teas. Dried ones rehydrate well for infused waters or mulberry wine (for adventurous cooks).

Quick recipe idea: Mulberry smoothie bowl—blend frozen mulberries with banana, yogurt, and a handful of spinach; top with more dried mulberries and nuts for crunch and fun color.

They keep in the fridge a few days (fresh) or months (dried/frozen). If foraging or growing your own, wait until they release easily from the stem for peak ripeness. Enjoy the mess and the burst of natural sweetness—these berries turn ordinary meals into something playful and nourishing!

Mulberries are delightful, juicy berries from mulberry trees (Morus species) that come in fun, vibrant shades—white, red, pink, purple, or black—resembling elongated blackberries or raspberries but with a unique, mild sweetness often compared to figs, raisins, or a gentle blackberry with hints of honey or caramel. They’re naturally low-glycemic, packed with antioxidants, vitamin C, iron, fiber, and other nutrients, making them a wholesome treat. The “fun” part? They stain everything (hands, clothes, counters) in a playful, messy way—like nature’s edible paint—and fresh ones drop easily from the tree when ripe, turning picking into a joyful shake-and-catch game.