The fruits of mulberry (Morus nigra) are used in herbal therapies due to their tonic and depurative properties. They are used to treat lung and throat diseases, thrush, diabetes, gastric and duodenal ulcers. Some research studies have revealed high content of beneficial acids (phenolic, ascorbic - vitamin C), antioxidant and antiinflammatory properties of mulberry fruits. In the present paper, we have developed a simple green and economical method for synthesis of silver nanoparticles (AgNPs) using this type of fruits. The analytical techniques (UV-Vis, SEM, DLS and FTIR) studies suggested that the mulberry fruits have played an important role in the reduction and stabilization of silver nanoparticles. Using UV-Vis method, it was observed an intense peak at 465 nm specific for silver nanoparticles. SEM revealed the formation of spherical nanoparticles with size less than 40 nm, after ultrasonication. DLS method was used to determine the size of particles and FTIR spectra indicate the appearance of peaks in the amide I and II regions (characteristic to proteins), which have been found to be possible responsible for capping and efficient stabilization of the metal nanoparticles synthesized by the mulberry fruit. The eco friendly silver nanoparticles presented strong antioxidant properties, so AgNP-mulberry sample (AA%=93.23) has a higher activity than mulberry extract sample (AA%=88.25).