Mulberries are delicate fruits from trees belonging to the Morus genus within the Moraceae family, which also includes figs and breadfruit. These fast-growing trees yield an abundance of small, sweet fruits each season. Mulberries often resemble elongated blackberries, but they possess a distinct flavor and texture. Their fragile nature makes them less common in fresh produce aisles, leading to their frequent use in processed forms like jams, juices, or dried snacks.
The Spectrum of Mulberry Colors
Mulberries display a range of colors, encompassing white, red, and black at maturity. The specific hue of a ripe mulberry is not solely tied to its species, as even fruits from the Morus alba species, commonly known as white mulberry, can mature into shades of pink, purple, or black. Black mulberries, primarily from the Morus nigra species, are dark purple to almost black when fully ripe. These large, juicy fruits are characterized by a balanced blend of sweetness and tartness.
Red mulberries, originating from the Morus rubra species, present as deep red, transitioning to a purplish-black as they reach peak ripeness. They offer a sweet and juicy profile. White mulberries (Morus alba) can be white, golden, or dark purple when ripe. While sweet, white mulberries may sometimes lack the tartness found in their darker counterparts.
Factors Influencing Mulberry Color
The diverse coloration of mulberries stems from species-specific traits and the fruit’s ripening process. For instance, the black mulberry (Morus nigra) is known for its dark purple to black fruits. The red mulberry (Morus rubra) yields red fruits that deepen to purplish-black when mature.
The white mulberry (Morus alba) was historically cultivated for silkworm production due to the silkworms’ reliance on its leaves. Beyond species, the fruit’s maturity plays a significant role in its final color. Unripe mulberries are green or greenish-white. As they ripen, many varieties undergo a color transformation, progressing from green to pink, then red, and finally to a deep purple or black.
This color change during ripening is primarily due to the accumulation of natural pigments called anthocyanins. Anthocyanins are a group of antioxidants responsible for the red, purple, and blue coloration observed in many fruits. Cyanidin is the predominant anthocyanin in mulberries, contributing to their black, red, or purple appearance. Black mulberries contain higher concentrations of these anthocyanins. The fruit’s color serves as a reliable indicator of its ripeness, with fully colored mulberries being the sweetest and most succulent.