Loganberries

Origins and history

Loganberries were first cultivated in California in the late 19th century by James Harvey Logan, hence their name. They are a cross between blackberries and raspberries, combining the best qualities of both fruits. Today, loganberries are grown in several countries around the world, including the United States, United Kingdom, and New Zealand.

Nutritional information

Loganberries are a good source of dietary fiber, vitamin C, and antioxidants. They are also low in calories, making them a healthy choice for those watching their weight.

How to select

When selecting loganberries, look for plump, firm berries that are deep red in color. Avoid berries that are overly soft or have moldy spots. It's best to choose loganberries that are fully ripe for the most intense flavor.

Storage recommendations

To prolong the freshness of loganberries, store them in the refrigerator in a breathable container, such as a paper bag or a loosely covered container. They are best consumed within a few days of purchase.

Preparation tips

Loganberries can be enjoyed fresh, added to fruit salads, or used in a variety of culinary preparations. They are particularly popular in jams, jellies, pies, and desserts. Loganberry sauce can also be used as a flavorful accompaniment to savory dishes like roasted meats or grilled vegetables.

Substitutions

Raspberries and blackberries can be used as substitutes for loganberries, although they may not provide the exact same flavor profile. Alternatively, you can use a combination of raspberries and blackberries to mimic the taste of loganberries.

Culinary uses

Loganberries are commonly used in jams, jellies, pies, tarts, and desserts. They can also be used to make refreshing beverages like loganberry lemonade or incorporated into sauces for savory dishes.

Availability

Loganberries are commonly available in the United States, United Kingdom, and New Zealand. They are also cultivated in other countries with suitable climates for berry production.