Blackberries and mulberries look similar at first glance, but they come from completely different plants. Blackberries grow on thorny bushes, while mulberries grow on trees that can reach 35 to 50 feet tall. Despite their resemblance, these two fruits are not even botanically related.
They Come From Different Plant Families
Blackberries belong to the genus Rubus in the rose family (Rosaceae), making them relatives of raspberries, strawberries, and roses. Mulberries belong to the genus Morus in the mulberry family (Moraceae), which also includes figs. This means these two fruits are about as distantly related as two fruiting plants can be while still producing something that looks vaguely alike.
This distinction matters beyond trivia. Because they come from entirely different plant families, their growing habits, fruit structure, flavor profiles, and nutritional content all differ in ways that affect how you buy, store, and eat them.
Tree vs. Thorny Bush
The easiest way to tell them apart is by looking at the plant itself. Mulberries grow on large deciduous trees. A mature mulberry tree commonly stands 35 to 50 feet tall with a broad canopy and wide, sometimes lobed leaves. These trees can live for decades and produce enormous quantities of fruit each season.
Blackberries grow on prickly bushes called brambles, typically reaching only 3 to 6 feet in height. The canes are covered in sharp thorns (though some cultivated varieties are thornless), and the plant spreads aggressively through root suckers. Blackberry leaves are compound, usually with three to five toothed leaflets arranged on a single stem, while mulberry leaves are simple, single leaves that are often heart-shaped or irregularly lobed.
How the Fruits Differ
Both fruits are dark purple to black when ripe, which is where most of the confusion comes from. But pick one up and you’ll notice differences right away. Blackberries are firm, plump, and roughly oval, with a solid white core at the center where the fruit attaches to the stem. When you bite into a blackberry, you’ll feel that core. Mulberries are longer and more cylindrical, resembling an elongated blackberry, and they lack that firm central core. They’re also softer and juicier, almost fragile to the touch.
Mulberries come in more color varieties than most people realize. Depending on the species, ripe mulberries can be white, red, or dark purple-black. White mulberries (Morus alba) are pale and very sweet with less complexity, while black mulberries (Morus nigra) have a richer, tarter flavor that’s closer to what you’d expect from a blackberry. Red mulberries (Morus rubra) fall somewhere in between.
Blackberries have a bold, tangy-sweet flavor with noticeable tartness, especially when not fully ripe. Mulberries tend to be milder and sweeter, sometimes described as honey-like, with less acidity. People who find blackberries too tart often prefer the gentler sweetness of mulberries.
Harvest Season and Availability
Mulberries ripen earlier in the season, generally from late May through June in most of the Northern Hemisphere. Their harvest window is relatively short, often just a few weeks for a given tree. Because the fruit is so delicate, mulberries are rarely sold in grocery stores. You’ll mostly find them at farmers’ markets, growing wild, or in someone’s backyard.
Blackberries have a longer and later season. They start ripening in late June, hit peak production in July and August, and some late varieties continue into September or even October in warmer climates. Wild blackberries typically ripen later than cultivated ones, often not until late July or August. Because blackberries are firmer and more commercially viable, they’re widely available in supermarkets year-round (imported during off-season months).
Storage and Shelf Life
Neither fruit lasts long after picking, but mulberries are especially perishable. Their thin skin and high juice content mean they start breaking down within a day or two of harvest, which is the main reason they’re so hard to find commercially. They stain everything they touch and turn mushy quickly.
Blackberries hold up better but still have a short shelf life of roughly 2 to 3 days under refrigeration. Proper packaging helps extend their usable life to about 12 days at cold temperatures, which is why store-bought blackberries in clamshell containers last longer than ones you pick yourself. For longer storage, both fruits freeze well. Spread them in a single layer on a baking sheet, freeze until solid, then transfer to a bag.
Nutrition Comparison
Both fruits are nutritious, low in calories, and rich in fiber and antioxidants, but they differ in some specifics. Blackberries are notably high in vitamin C and fiber, delivering about 8 grams of fiber per cup, one of the highest amounts of any common fruit. They’re also a good source of vitamin K and manganese.
Mulberries contain more iron and vitamin C per serving than blackberries, and they’re higher in natural sugars, which accounts for their sweeter taste. Dried mulberries have become a popular health food snack, concentrating their sugar and iron content. Both fruits contain anthocyanins, the pigments responsible for their dark color, which function as antioxidants in the body.
How Each Fruit Is Typically Used
Blackberries are versatile in the kitchen. Their firm texture holds up in pies, cobblers, jams, and sauces. They pair well with other berries, work in savory dishes alongside meats, and maintain their shape when cooked. Their tartness also makes them a natural fit for balancing sweet desserts.
Mulberries are better suited to eating fresh, blending into smoothies, or drying. Their soft texture means they fall apart in baked goods, though they make excellent syrups, wines, and preserves. In many parts of the world, mulberry leaves are as important as the fruit itself, since they’re the sole food source for silkworms and are also brewed into tea in parts of Asia.
If you’re foraging, the key identification trick is simple: look at what the fruit is growing on. If it’s a thorny, low-growing bush, you have blackberries. If it’s a tall tree with broad leaves, you have mulberries. Both are safe to eat and worth seeking out, but they’ll give you very different experiences in flavor, texture, and how long you have before they turn to mush in your kitchen.