loganberries

Loganberries are a trailing bramble fruit developed in the United States in the 1880s by Judge James Logan at his California farm. They are a deliberate cross between a blackberry and a red raspberry, resulting in a unique fruit that bears on vigorous cane-like plants.

The fruit is medium to large and typically deep maroon to purplish red, with a glossy skin and a juicy, tart-sweet flavor. Loganberries have a relatively high seed content and a soft texture, which makes them well suited to fresh eating as well as processing. They are used in jams, jellies, syrups, desserts, and beverages, and can be frozen for extended use.

Cultivation and management require a vigorous, thorny cane plant that grows best in temperate climates with well-drained soil. Loganberries prefer full sun and benefit from trellising or support to keep canes off the ground and improve airflow. Pruning usually involves removing old canes after fruiting to encourage new growth and maintain productivity. Harvest typically occurs in late spring to midsummer, depending on climate, and ripening fruit should be picked promptly to avoid spoilage.

Loganberries are grown primarily in western North America and certain temperate regions of Europe. They are less widely cultivated than some other Rubus crops but remain popular for home gardens and niche commercial production due to their distinctive flavor and versatility in culinary uses. Nutritionally, they contribute vitamin C and dietary fiber as part of a balanced diet.