Loganberry is a cross between a blackberry and a raspberry.
Loganberry is proved to be productive and well adapted to local conditions, but its flavor was not popular with customers. Its main use was a parent for further hybrids, such as Tayberry (loganberry x raspberry) and Boysenberry (loganberry x raspberry x blackberry). Loganberry plants are sturdy, and more disease- and frost-resistant than many other berries but are not popular with commercial grower. Labor cost is higher due to the plants are thorny, the berries are often hidden by the leaves and berries ripen at different time.
The berries are red initially, turning to deep purple color when ripe. Loganberries can be eaten fresh or make into jams, pies, crumbles, fruit syrups and country wines. The berries are high in vitamin C .
All pages of The Flowering Garden are governed by the GNU Free Documentation License and may be printed out for use as long as derivative works observe the same license. No other form of reproduction is permitted without the written permission of The Flowering Garden. All third-party photographs may be reused only according to the licensing terms as specified. This is a Christian-run site. To know our belief, click on Introducing God.
