A berry that resembles a red raspberry (purple when ripe). The berry, discovered by in the late 1800’s by J. H. Logan in California, tastes somewhat like a raspberry but is slightly more acidic.  Not to be confused with Longan, a different type of berry.

The loganberry (Rubus × loganobaccus) is an hexaploid hybrid produced from pollination of a plant of the octaploid blackberry cultivar ‘Aughinbaugh’ (Rubus ursinus) by a diploid red raspberry (Rubus idaeus). The plant and the fruit resemble the blackberry more than the raspberry, but the fruit color is a dark red, rather than black as in blackberries. Loganberries are cultivated commercially and by gardeners.

Culinary Uses

Loganberries may be eaten fresh without preparation, or used for juice or in jams, pies, crumbles, fruit syrups, and country wines. In common with other blackberry/raspberry hybrids, loganberries can be used interchangeably with raspberries or blackberries in most recipes.

In the UK fresh or canned (tinned) loganberries are often paired with English Sherry trifle, or their juice (or syrup) paired with the Sherry wine.

Loganberry is a popular beverage flavoring in western New York State and parts of southern Ontario. Loganberry drink (a sort of fruit punch) can be found on store shelves throughout the area, and several fast-food franchises sell it as well as milkshakes flavored with loganberry syrup.

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