information:highlighting, linguistic:paraphrasing, quality:correction, information:classification
Culinary

As the fruit matures, mulberries change in texture and color, becoming succulent, plump, and juicy, resembling a blackberry. The color of the fruit does not distinguish the mulberry species, as mulberries may be white, lavender or black in color. White mulberry fruits are typically sweet, but not tart, while red mulberries are usually deep red, sweet, and juicy. Black mulberries are large and juicy, with balanced sweetness and tartness.

The fruit of the East Asian white mulberry – a species extensively naturalized in urban regions of eastern North America – has a different flavor, sometimes characterized as refreshing and a little tart, with a bit of gumminess to it and a hint of vanilla. In North America, the white mulberry is considered an invasive exotic and has taken over extensive tracts from native plant species, including the red mulberry.

Mulberries are used in pies, tarts, wines, cordials, and herbal teas. The fruit of the black mulberry (native to southwest Asia) and the red mulberry (native to eastern North America) have distinct flavors likened to 'fireworks in the mouth'. Jams and sherbets are often made from the fruit in the Old World.

The tender twigs are semisweet and can be eaten raw or cooked.