Is Mulberry Acidic or Alkaline? Decoding the Berry's Metabolic Effect

November 8, 2025 •

4 min read

While the fresh fruit's pH can vary, with some species being more acidic than others, the metabolic effect of eating mulberries is alkaline-forming. This makes understanding the nuances of whether is mulberry acidic or alkaline a key consideration for those interested in dietary acid-base balance.

Quick Summary

Mulberries have a varying pH depending on the species and ripeness, but they are considered alkaline-forming once digested. This is due to their high mineral content, which promotes alkalinity in the body despite the initial fruit acidity.

Key Points

Alkaline-forming, not acidic: Although the fruit itself has an acidic pH (3.5–6.8), mulberries are considered alkaline-forming after being metabolized by the body.
PRAL score indicates alkalinity: Mulberries have a negative Potential Renal Acid Load (PRAL) score, meaning they have an alkalizing effect on the body's acid-base balance.
Varying pH by species: The specific pH level of the fresh fruit differs between species; black mulberries are typically more acidic, while white mulberries are often sweeter and less acidic.
Rich in minerals: Key minerals like potassium and magnesium found in mulberries are responsible for their powerful alkaline-forming metabolic effect.
Supports a healthy diet: As a nutrient-dense and alkaline-forming food, mulberries are a beneficial addition to any balanced eating plan, promoting overall wellness.
Packed with antioxidants: Beyond acid-base balance, mulberries offer significant health benefits from their high content of antioxidants, like anthocyanins.

pH vs. PRAL: Understanding Mulberry's True Impact

When assessing whether a food is acidic or alkaline, it is crucial to distinguish between its initial pH and its ultimate effect on the body after digestion, measured by its potential renal acid load (PRAL). The pH scale measures the concentration of hydrogen ions in a substance, indicating if it is acidic (below 7), neutral (7), or alkaline (above 7). However, when we consume food, our body's metabolism processes it, leaving behind an ash-like residue that is either acid- or alkaline-forming. The PRAL value calculates this metabolic residue and indicates how much acid the kidneys must excrete. A negative PRAL score, as with mulberries, signifies an alkaline-forming effect. This is a more relevant measure for understanding a food's long-term impact on the body's acid-base balance, which is tightly regulated by the kidneys and lungs.

Mulberry Species and Their Acidity

The direct pH of mulberries varies significantly depending on the species and stage of ripeness. Some studies have found a wide range of pH levels across different mulberry cultivars.

Black Mulberries (Morus nigra): These are generally known for being more acidic and having a lower pH. Research has shown pH levels for black mulberries often falling between 3.60 and 3.80, though some studies report ranges as low as 3.47. This higher acidity gives them a distinctive, tart flavour.
White Mulberries (Morus alba): White mulberries tend to be less acidic and possess a higher pH, making them sweeter to the taste. Studies have indicated their pH can range from 3.52 to 6.79, often clustering on the higher end of the scale.
Red Mulberries (Morus rubra): These often fall somewhere between black and white mulberries in terms of acidity. A study in North Waziristan found red mulberries with a pH around 4.33.

The Alkaline-Forming Power of Mulberries

Despite the different pH levels of the raw fruit, mulberries have a negative PRAL, meaning they are alkaline-forming once metabolized by the body. This is primarily due to their rich mineral content, which includes key alkaline minerals such as potassium, magnesium, and calcium.

High in Minerals: Mulberries are excellent sources of potassium and magnesium, which are crucial for maintaining the body's fluid balance and contributing to an alkaline metabolic state.
Organic Acids Metabolism: The fruit's organic acids, such as malic and citric acid, are broken down during digestion. Unlike acidic foods from animal protein, these organic acids do not contribute to a sustained acid load. Instead, they are metabolized into bicarbonate, which helps neutralize acid in the body, promoting an alkaline environment.
Support for the Kidneys: For individuals with healthy kidneys, consuming alkaline-forming foods like mulberries supports the body's natural processes for managing acid-base balance without placing undue stress on the renal system.

Health Benefits Beyond pH

Incorporating mulberries into a balanced diet offers a host of nutritional benefits, contributing to overall wellness.

Antioxidant Power: Mulberries are packed with potent antioxidants, including anthocyanins and flavonoids. These compounds help combat oxidative stress and have been linked to anti-cancer and anti-inflammatory effects.
Improved Digestion: The fiber content in mulberries aids in healthy digestion, relieving issues like constipation and bloating.
Heart Health: Studies suggest that regular consumption of mulberries may help lower cholesterol levels and improve heart function.
Blood Sugar Regulation: Compounds in white mulberries, such as 1-deoxynojirimycin (DNJ), have shown potential in slowing down the rise in blood sugar after meals, making them beneficial for managing blood sugar levels.

Comparison: Mulberry vs. Other Common Berries


Feature	Mulberries	Blackberries	Strawberries	Blueberries
Fresh pH (range)	2.29 to 6.79, varies widely by species	Generally acidic, pH 3.0 to 4.5	Acidic, pH 3.0 to 3.9	Acidic, pH 3.1 to 3.4
Potential Renal Acid Load (PRAL)	Alkaline-forming (negative PRAL) [-2.9]	Alkaline-forming (negative PRAL) [-1.0]	Alkaline-forming (negative PRAL) [-1.5]	Alkaline-forming (negative PRAL) [-0.6]
Key Alkaline-Forming Minerals	Potassium, magnesium, calcium	Potassium, magnesium	Potassium, manganese	Manganese, potassium
Other Notes	Rich in antioxidants, good source of iron, high in fibre	Excellent source of fiber and vitamin K	Very high in Vitamin C, lower in iron than mulberries	Good source of Vitamin C and Vitamin K

How to Incorporate Mulberries into Your Diet

Mulberries are a versatile and delicious fruit that can be enjoyed in many ways. You can easily add them to your daily routine to reap their alkaline-forming and nutritional benefits.

Fresh: Eat them straight from the tree as a sweet and healthy snack. Ensure they are fully ripe, as unripe mulberries can cause stomach upset.
Dried: Dried mulberries make a great addition to trail mix, granola, or simply enjoyed on their own as a chewy, nutrient-dense snack.
Smoothies: Blend fresh or frozen mulberries into your morning smoothie for a vibrant flavour and a boost of antioxidants.
Baked Goods: Use mulberries as a substitute for raspberries or blackberries in muffins, pies, or cobblers.
Jams and Compotes: Make your own mulberry jam or cook them into a compote to top pancakes, yogurt, or ice cream.

Conclusion

In summary, while the pH of a fresh mulberry fruit is acidic, its metabolic effect on the body is overwhelmingly alkaline-forming, with a negative PRAL score. This is thanks to its high concentration of minerals like potassium and magnesium, which buffer acid and promote a balanced internal environment. Therefore, for those following an alkaline diet or simply seeking to add more nutritious, health-promoting fruits to their regimen, mulberries are an excellent choice. Their rich antioxidant profile and other nutritional benefits make them a valuable addition to any healthy eating plan.

Potential Outbound Link

For more on the potential renal acid load (PRAL) calculation and its relevance to diet, you can refer to academic resources like those found on PubMed.

Frequently Asked Questions

No, the acidic taste of mulberries is simply due to the organic acids present in the fruit and does not mean they are bad for you. Once metabolized by the body, these organic acids have an overall alkalizing effect, and the fruit provides numerous health benefits.

Mulberries contain minerals like potassium, magnesium, and calcium, as well as organic acids. During digestion, the organic acids are metabolized into bicarbonate, a compound that helps to neutralize acid in the body, resulting in an alkaline-forming effect.

Yes, all common mulberry varieties—including black, white, and red—are considered alkaline-forming once digested. While their initial acidity (pH) can differ, their metabolic effect on the body is consistently alkaline.

Mulberries are an alkaline-forming food, but their effectiveness for acid reflux can vary by individual. Some people with GERD might be sensitive to the fruit's initial acidity. However, for most, its alkalizing effect after digestion can be beneficial.

Unlike lemons, which are also alkaline-forming despite being highly acidic, mulberries tend to be less acidic upfront. Both fruits have a positive metabolic effect on the body's pH balance, making them good choices for an alkaline-focused diet.

The Potential Renal Acid Load (PRAL) for mulberries has been calculated to be negative (-2.9), indicating that they produce an alkaline residue after being digested and metabolized by the body.

Yes, dried mulberries retain their alkaline-forming properties and are an excellent addition to an alkaline diet. They are also a convenient, nutritious snack rich in fiber, minerals, and antioxidants.