Mulberry
Morus nigra · Morus alba · zwarte moerbei
Mulberry: what every chef needs to know
Mulberry sits firmly among the kitchen standards as a seasonal fruit that deteriorates extremely rapidly after picking and is so almost unavailable through regular trade channels. Freshly picked black mulberry has an intense, wine-like flavour with a deep blue colour from anthocyanins. White mulberry is sweeter and milder. In commercial kitchens, mulberries are most commonly processed into jam, sorbet and coulis, or served as a seasonal accent alongside game. The fruit demands careful handling: do not wash before processing, and use immediately on delivery.
Mulberry: nutritional values per 100g (fresh)
Based on unprocessed product. Source: USDA FoodData Central (FDC ID 168174) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (FDC ID 168174).
Mulberry: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Classic homemade black mulberry jam with lemon and vanilla, a preserving method for the short season
intense black mulberry sorbet with red port wine, served with vanilla cake
Braised hare with a reduction sauce of red wine and black mulberry coulis as a classic game dish
Mulberry: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
NEVER wash before service; the saute splits immediately. Use only a dry cloth to wipe after harvest.
Use added pectin; mulberries have very little natural pectin. Add lemon juice for better setting.
warm with red wine and stock, pass through a sieve and use as a sauce with hare or saddle of venison for depth.
Mulberry: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Mulberry: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Mulberries are available in Northern Europe in June and July only, locally grown or imported from Turkey. An extreme seasonal product: always purchase and use on the same day.
Mulberry: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Mulberry: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Red forest fruits and soft tannins resonate with the vinous depth of black mulberry in desserts and game dishes
- Bourgogne AOC
- asace Pinot Noir AOC
Mineral, strawberry-cherry Pinot Noir from Sancerre complements the intense tart note of black mulberry in warm preparations
- Sancerre Rouge AOC
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Mulberry
At what temperature should you store Mulberry?
Store Mulberry at 2–4°C, process immediately after delivery, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Mulberry professionally?
The primary professional technique for Mulberry is Serve raw at room temperature for 0 min. Always verify core temperature with a calibrated probe thermometer.
Does Mulberry contain allergens?
Mulberry is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
What is the nutritional value of Mulberry?
Mulberry provides 43 kcal, 1.4g protein and 0.4g fat per 100g raw product. Source: USDA FoodData Central (FDC ID 168174).
When is Mulberry in season?
Mulberry is in season in Northern Europe during Jun, Jul. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
