Using HPLC organic acids from the fruit of black mulberry (Morus nigra L. Moraceae) were quantified. Malic acid was predominant with a range of 35.4-198.5mg/g. Citric acid was the second in abundance, with a range of 5.5-23.4 mg/g. followed by tartaric, oxalic, and fumaric with an average of 4.16,0.62, and 0.019, respectively.