Mulberry (Morus spp.) fruits as well as leaves have been proven with substantiated evidences to harbor nutraceutical properties, adding to their esteemed nutritional profile. Mulberry leaves and fruits (MF and ML) have the potential to be a great source of functional foods because of their quick and simple growth. Mulberries, or their extracts, are used to treat a variety of acute and chronic illnesses because of their potent antimicrobial, anti-inflammatory, antihyperglycemic, antihyperlipidemic, and anticancer properties. Mulberry fruits are difficult to preserve as they have relatively high water content. Thus, fermentation plays a key role in various value-added products for their proper utilization, such as syrups, squashes, teas, yogurts, jams, jellies, wines, vinegar, breads, biscuits, parathas, and many more. It helps to enhance the flavor profile, improves nutritional content, and can contribute to the preservation of mulberry products.