The visual similarity between blackberries and mulberries frequently leads to the mistaken belief that they are closely related fruits. Both are dark-colored, aggregate fruits that appear in summer, causing confusion for consumers and foragers alike. While they share a superficial resemblance, these two berries belong to entirely different plant families, meaning their botanical makeup, growth habits, and physical characteristics are distinct.
Botanical and Physical Distinctions
A fundamental difference lies in the plants they grow on. Blackberries are the fruit of the Rubus genus, which typically grow as thorny, perennial bushes or brambles in the Rosaceae family. Mulberries belong to the Morus genus and grow on deciduous trees in the Moraceae family, which can reach significant heights and lack the thorny canes.
The structure of the fruit itself provides the most definitive way to tell them apart once picked. Both are aggregate fruits, meaning they are composed of many small, fused sections called drupelets. The key lies in the receptacle, or the white core, that connects the drupelets.
When a blackberry is harvested, it detaches cleanly from the plant, leaving the white receptacle behind on the cane, which results in a hollow center. In contrast, a mulberry fruit is solid all the way through when picked and contains its short stem. Additionally, while ripe blackberries are consistently a deep purple-black color, mulberries can be white, red, or black depending on the species, like the Morus alba or Morus nigra.
Flavor Profiles and Culinary Uses
The taste experience of the two fruits reflects their different botanical origins. Blackberries are known for a complex, robust flavor that is a balance of sweet and tart, often possessing an earthy undertone. Their numerous, noticeable seeds contribute a slight crunch and firmness to the texture.
Mulberries offer a milder and sweeter flavor profile than blackberries, often described as floral or honey-like, particularly in the case of white mulberries. The texture is softer and juicier, almost dissolving quickly in the mouth due to their delicate nature and smaller seeds. Mulberries are also more elongated in shape compared to the rounder blackberry.
Blackberries, with their firmer structure and tart acidity, are suited for baking applications like pies, cobblers, and jams where a strong, acidic flavor is needed to balance sugar. Mulberries are often consumed fresh or used in lighter applications, such as drying, making wine, or light preserves, because their fragile nature and high water content can make them challenging for structured baking.
Growth Habits and Commercial Availability
Blackberries are widely cultivated commercially across Europe and the United States, meaning they are readily available in grocery stores year-round, often in fresh or frozen forms. The bramble growth habit makes the fruit easy to harvest for large-scale production. They also possess a longer shelf life than mulberries, allowing for easier transport and distribution.
Mulberries are less common in commercial markets due to their fragility and short shelf life. The fruit is soft and stains easily, making it difficult to harvest, package, and ship without significant damage. Mulberries are primarily grown in private yards, found at local farmers’ markets, or foraged. The leaves of certain mulberry trees served as the primary food source for silkworms in the silk industry.