Blackberries tend to form rounded clusters made from many small drupelets, giving them a compact appearance. Mulberries are generally longer and more elongated, sometimes looking almost like tiny dark caterpillars made of individual sections. Their shape varies depending on the species and variety, but that slimmer appearance can be a useful clue. A ripe mulberry may also remain attached to a thin stem.

Color provides another clue, although it shouldn’t be used alone. Depending on the species, mulberries can begin lighter and deepen as they mature. Some change from red toward deep purple or almost black. At their ripest, they can look remarkably similar to blackberries. Their rich colors come partly from anthocyanins, naturally occurring plant pigments found in many deeply colored fruits.

Mulberries also provide fiber, vitamin C and various plant compounds. Fresh mulberries are soft, juicy and mildly sweet, but they’re particularly delicate and can bruise easily. They can be eaten fresh or added to yogurt, oatmeal, cereal and smoothies. Dried mulberries are chewier and sweeter, with more concentrated sugar and calories by weight because much of their water has been removed.

The important thing is recognizing what you’re actually looking at. If you’re ever uncertain about wild fruit, don’t identify it by color or appearance alone. Examine the plant, leaves, fruit structure, stems and growing location, and consult a reliable field guide or knowledgeable local expert before eating it. The next time you see a dark berry hanging from a tree, look again. It might not be a blackberry at all—it could be a mulberry.