Boysenberry

Boysenberry is a large, dark purple berry that results from the hybridization of blackberry and loganberry, with influences from raspberry. It is an aggregate fruit composed of many drupelets, with a glossy skin and a juicy, aromatic flesh. The flavor is a balance of raspberry tartness and blackberry sweetness, often described as rich and tangy.

Origin and naming: Rudolph Boysen, a California nurseryman, reportedly crossed a loganberry with a blackberry on his farm in the early 1920s. The cultivar gained commercial attention when Walter Knott of Knott's Berry Farm obtained plants and promoted them in the 1930s, and the berry was named in Boysen's honor.

Cultivation: Boysenberries are brambles with trailing canes that require support. They prefer temperate climates with cool, wet winters and warm, dry summers, full sun, and well-drained soil. Fruit develops on new canes and is typically harvested in midsummer; berries are highly perishable and do not ripen well after picking. Pruning and management influence yield and fruit quality.

Uses and nutrition: In cooking, boysenberries are eaten fresh or used in desserts, jams, jellies, sauces, and beverages. They are commonly frozen for later use and processed into pies, syrups, and cordials. Nutritionally, they are a good source of dietary fiber, vitamin C, and antioxidants relative to many other berries.

Production and distribution: Commercial cultivation occurs in the United States, particularly California and the Pacific Northwest, as well as in parts of Europe and Australia. The fruit is marketed fresh, frozen, or processed for juice and puree.