Mulberries are the small, sweet-tart berries of the mulberry tree (genus Morus), ranging in color from white to red to deep purple-black depending on variety, with a flavor and soft texture often compared to a cross between blackberry and raspberry.
The tree originated in China, where its leaves have long been grown to feed silkworms, and mulberries are now cultivated across Asia, the Middle East, and parts of Europe and the Americas. Fresh or dried mulberries are used in teas, juices, jams, and desserts, and in the Middle East they are made into syrups and sorbets; dried mulberries also appear in traditional Chinese herbal preparations.
In Western cooking, mulberries are eaten fresh or dried in yogurt, oatmeal, and baked goods, and used as a garnish for desserts and salads. They pair well with dairy such as yogurt and crème fraîche, with nuts like almonds and walnuts, and with herbs such as mint and basil.