Loganberries are a cross between raspberries and blackberries. The loganberry (Rubus loganobaccus) was created in 1881 in California by American judge and horticulturist James Harvey Logan, when he planted two blackberry plants next to a raspberry plant, all of which flowered and fruited together. The 50 seedlings produced from this mix gave rise to larger plants, one of which was the loganberry. The deep red, conical shaped loganberries are rich in vitamins and minerals. They are processed into juice, syrup, frozen for jams or used for wine-making.

Loganberry plants are sturdy and more disease- and frost-resistant than many other berries. However, they are not very popular with commercial growers due to several problems which increase labor costs, since the plants tend to be thorny and the berries are often hidden by the leaves. Additionally, berries of varying maturity may grow on a single plant, making it difficult to completely harvest each plant. Loganberries are therefore more commonly grown in household gardens.

Loganberries are consumed fresh, or used for juice or in jams, pies, crumbles, fruit syrups, and country wines.

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

Loganberry is a popular beverage flavoring in Western New York and parts of Southern Ontario, beginning there as a drink sold at Crystal Beach Park in Crystal Beach, Ontario. Even though the park has long been closed down, several companies still sell varieties of loganberry drinks through stores throughout the area, which are sold at several local fast-food franchises such as Mighty Taco in Buffalo, Sport of Kings Restaurant in Batavia, New York as well as at supermarkets. There are also milkshakes flavored with loganberry syrup.

Credit : Wikipedia 

Picture Credit : Google 

Leave a Reply

Your email address will not be published. Required fields are marked *