White mulberries are rich in vitamin C and anthocyanins, which give them their pinkish-purple color. White mulberries can be used interchangeably with other mulberries as well as other bramble berry varieties. The one obvious advantage is that when baked or juiced, they don't impart any color. They are commonly used in pie and tart fillings, ice cream, jellies, jams and other baked goods. They are excellent raw as a snack or added to salads, but also dry well for granola or cereals. White mulberries freeze well for future use. They pair well with other bramble berries, stone fruit, young cheeses such as burrata and chevre, pork, duck, wild game, basil, mint, baking spices, and arugula, cream, mascarpone and citrus.