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The Loganberry carries similar characteristics of its parent plants while maintaining its individual appeal by virtue of appearance and flavor. Fruits are produced from flowers that break away from individual stems, creating a fruit with no hollow center, similar to a blackberry. Upon ripeness, the result is a tender, elongated, yet plump, red wine colored, tart and bright berry with few seeds.
Loganberries are available during summer months.
The Loganberry, scientific name, Rubus loganobaccus, is a bramble berry named after its creator, James Harvey Logan. It is an aggregate hybrid fruit that was cultivated from crossing a blackberry and a raspberry. Once only a hybrid, the Loganberry is now also a parent. It has been used in crosses between various Rubus species, such as Boysenberry (Loganberry × raspberry × blackberry) and the Olallieberry (Black Logan × Youngberry).
Treat Loganberries as you would raspberries or blackberries. Loganberries are great for eating fresh, canning, jamming and freezing. They can be added to ice creams, sorbets, cooked into compotes or syrups and added to cocktails. Loganberries can be used in savory applications alongside fresh, creamy and aged cheeses, sausages, pork, prosciutto, lamb and within fresh salads. Complimentary ingredients include pistachios, pine nuts, almonds, other bramble berries, stonefruits like peaches and nectarines, vanilla, cream, coconut, aged balsamic vinegar, salad greens such as butter lettuce and arugula, apples, fresh and dried figs, fennel, bacon and basil.
Attorney and horticulturist, James H. Logan created the first cultivar of Loganberries in 1881 in Santa Cruz, CA. Logan's intentions were to improve upon existing berry species, through natural cross-pollination of two raspberry varieties and a blackberry variety, the Loganberry was borne. It was the very first hybrid created from a raspberry and blackberry. The Loganberry grows both wild and in cultivation throughout the Pacific region of the United States and has been naturalized in both the UK and Tasmania. Even though the Loganberry was created to make a fruit more superior than its origins, it does not have the commercial value of other its parent berries, primarily due to its acidic nature and its lack of shipping and storing qualities.
Recipes that include Loganberries. One is easiest, three is harder.
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