Loganberry

Loganberry is a thorned, trailing caneberry of hybrid origin. It was developed by James Logan in Santa Cruz, California, during the 1880s and named in his honor. Loganberry is the result of a cross between a blackberry and a red raspberry, combining traits of both parents. The fruit and plant were marketed in the United States in the early 1880s, and the berry became influential in subsequent berry breeding, though it is less commonly grown today than some related hybrids.

Fruit characteristics: The berries are large, oblong to conical, and deep red to maroon when ripe. Each fruit comprises many small drupelets with a glossy skin and soft flesh. Loganberries have a pronounced, tart-sweet flavor with a raspberry-like aroma and a lingering aftertaste similar to blackberries. They are usually eaten fresh but are also well suited to jams, jellies, desserts, and beverages.

Cultivation: Loganberry plants are vigorous and tend to form long canes that require support, such as trellises or fences. They prefer several hours of sun and well-drained, fertile soil. Fruit is produced on two-year-old canes (floricanes) in many growing regions. Pruning maintains vigor and productivity; tip layering and sensible removal of old wood are common methods for propagation. They can suffer from cane blight, powdery mildew, and pest pressures typical of caneberries.

Uses and availability: In addition to fresh consumption, loganberries are processed into jams, jellies, syrups, pies, and wines, often blended with other berries. They store poorly when fresh but can be frozen or preserved. While popular in historical cultivation, commercial production declined in some areas in favor of other hybrids, though home gardeners and specialty purveyors continue to grow Loganberry varieties.