Mulberry comes in two types: the white mulberry and the black mulberry, with the black mulberry the more common. Mulberries are usually eaten fresh, but can also be used in jams and jellies, or eaten dried, sometimes in dried fruit mixes. Mulberries are also used in a mildly sour syrup.
Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.