Editing Morus (plant) (section)

=== Culinary ===
As the fruit matures, mulberries change in texture and color, becoming succulent, plump, and juicy, resembling a [[blackberry]].{{r|crfg}} The color of the fruit does not distinguish the mulberry species, as mulberries may be white, lavender or black in color. The fruit of the black mulberry (native to southwest Asia) and the red mulberry (native to eastern North America) have distinct flavors.{{r|Cloudforest}} 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.{{r|crfg}} 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]].<ref name="Cloudforest">{{Cite web |title=Which mulberry to buy. Advise me! |url=http://www.cloudforest.com/cafe/forum/36705.html |url-status=dead |archive-url=https://web.archive.org/web/20130608054433/http://www.cloudforest.com/cafe/forum/36705.html |archive-date=2013-06-08 |website=The Cloudforest Gardener}}{{user-generated inline|date=March 2025}}</ref>{{better source needed|date=March 2025}}

Mulberries are used in pies, tarts, wines, [[cordial (drink)|cordial]]s, and [[herbal tea]]s.{{r|cabi|crfg}} [[Jam]]s and [[Sharbat (beverage)|sherbet]]s are often made from the fruit in the [[Old World]]. In spring, new tender twigs are semisweet and can be eaten raw or cooked.<ref>{{Cite book |last=Angier |first=Bradford |author-link=Bradford Angier |url=https://archive.org/details/fieldguidetoedib00angi/page/148/mode/2up |title=Field Guide to Edible Wild Plants |publisher=Stackpole Books |year=1974 |isbn=0-8117-0616-8 |location=Harrisburg, Pennsylvania, US |page=148 |oclc=799792}}</ref>