loganberries
Rich in vitamin C, dietary fiber, and antioxidants including anthocyanins and ellagic acid. Loganberries provide approximately 85 calories per 100 grams and contain beneficial polyphenols similar to their parent berry species.
About
The loganberry (Rubus × loganbacchus) is a hybrid berry resulting from a cross between the red raspberry (Rubus idaeus) and the blackberry (Rubus ursinus), first cultivated in California in the 1880s. The fruit is elongated and medium-large, typically measuring 1–1.5 inches in length, with a deep red to dark purple-red color when fully ripe. The flavor profile combines the tartness of raspberries with the deeper, wine-like sweetness of blackberries, creating a complex taste with subtle floral and musky undertones. Loganberries are composed of small drupelets arranged around a core, similar to their parent species, and feature a softer texture than blackberries but firmer than raspberries.
Culinary Uses
Loganberries are prized for both fresh consumption and culinary applications, particularly in jams, jellies, compotes, and wines due to their distinctive flavor and high pectin content. They are used in desserts such as tarts, pies, and pavlovas, and in beverages including cordials and liqueurs. In British cuisine especially, loganberry jam has established a traditional role in afternoon tea service and pastries. The berries pair well with cream, vanilla, and chocolate, and their tartness makes them valuable in sauces for duck and game meats. Fresh loganberries are delicate and best consumed shortly after harvest.