The main aim of this study was to investigate the effect of different concentrations of propolis extract (PE) (0, 3, 6, and 12% v/w) on edible films, containing 3% w/v apple pomace pectin and 5% w/v grass peas protein. The structural and morphological properties of the films were characterized using FT-IR, XRD, and SEM analysis, showing higher PE levels led to a more homogeneous and compact structure. Moreover, incorporating PE into the film samples developed their mechanical properties, hydrophobicity, antioxidant, and antimicrobial attributes, particularly against Escherichia coli, Bacillus cereus, and Botrytis cinerea. In addition, the 12% PE film exhibited the highest water vapor and oxygen barrier abilities of 3.57 × 10−10 g m−1 s−1 Pa−1 and 1.43 meq/Kg, respectively. Furthermore, the film solutions with the same PE concentrations were applied as coatings to extend black mulberry shelf life. Results revealed that PE-enriched coatings decreased the weight loss and fungal contamination of the fruits during the storage. Specifically, the 12% PE-coated samples showed ABTS radical scavenging activity of 90.22%, total yeast and mold count of 3.11 log CFU g−1, and superior sensorial properties after 18 days of storage. Accordingly, the 12% PE coating was identified as the most effective, preserving postharvest attributes of fruits and prolonging their shelf life until 18 days at 4 °C. Overall, these results suggested that the apple pomace pectin, grass pea protein, and PE can be efficiently used as a promising natural substitute for food packaging to develop the antioxidant and antimicrobial properties of films and coatings with various applications in food products.