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.