We’ll tell you when a bottle in your cellar reaches its window, or an ingredient you cook with comes into season.
Preparing
Rotate to portrait
PAIR is designed to be held upright. Turn your phone back to portrait to keep going.
White Mulberry
Morus alba · Temperate fruit
40 pairings
White mulberry (Morus alba) is the honey-sweet, low-acid mulberry — a soft, elongated aggregate fruit that ripens pale white, pinkish or lavender rather than the inky black of its tart cousin, and tastes almost purely of sugar with only a whisper of acidity. Native to China and spread across Asia as the leaf that feeds the silkworm, it is beloved fresh in summer and, above all, dried: sun-dried white mulberries are a staple sweet across Turkey, Iran, Afghanistan and Central Asia, eaten by the handful like a natural candy.
Blushed, letting goThe only stage firm enough to carry home and hold a few days. Good over yoghurt, folded into a cake batter, or laid out to dry.Buy it
ColourWarming to cream, a blush at the tip
The stalkGreen still, lets go with a gentle pull
FleshPlump, gives a little, dry to the finger
SmellFaint honey as you lift the tray
Reading a just ripe one. Move the slider and the rest of this page — nutrition, pairings — re-scores with it.
What one gives you
100%
Usable yield
1.6 g · stalk and all, nothing to trim
1.6 g
Typical weight
one specimen
Keeping ittap a band
A domestic fridge holds it about 4× longer than the counter.
Humidity
85-95%
Damp air keeps them plump, but never wash before storing — free water on the skin is what starts the mould that ends a punnet.
Airflow
Vented, one shallow layer
A vented punnet, a single shallow layer, chilled fast. Piled deep, the fruit at the bottom is crushed to juice by its own weight.