Overview

The loganberry is a hexaploid hybrid berry, a cross between a tetraploid blackberry variety and a diploid red raspberry. The fruit resembles a blackberry in shape and structure but is a dark red color rather than black. Its flavor is tart and tangy, more acidic than either parent, with a distinct wine-like note.

Origin and history

The loganberry was accidentally created in 1881 by James Harvey Logan, a California judge and amateur horticulturist, in his garden in Santa Cruz. Logan was attempting to breed a new blackberry variety and planted seeds from a blackberry plant that had been pollinated by nearby raspberries. The resulting hybrid was introduced commercially in the 1890s and became a popular berry in the Pacific Northwest and parts of the United Kingdom. It is one of the earliest documented berry hybrids, though the cross was accidental [1].

Varieties and aliases

The plant is sometimes referred to simply as a loganberry in all commercial and culinary contexts. The loganberry is also a parent of several other hybrid berries, including the boysenberry and the tayberry.

Culinary uses

Loganberries are most commonly processed into jams, jellies, syrups, and fruit sauces due to their high acidity and firm texture. They are also used in pies, crumbles, and other baked desserts where a tart berry flavor is desired. Fresh loganberries are less common in markets because they are more fragile than blackberries and have a shorter shelf life. The fruit pairs well with sugar, cream, and vanilla, and is sometimes used in wine and cordial production.

Cross-cuisine context

The loganberry has no direct analogue in Mexican cuisine. Its closest relatives in the berry family are the zarzamora (blackberry) and frambuesa (raspberry), both of which are used in Mexican desserts, aguas frescas, and jams. The loganberry’s tartness is similar to that of the capulín (Prunus serotina subsp. capuli), a wild cherry used in traditional Mexican sweets and drinks, though the two are botanically unrelated. In other LA-relevant cuisines, the loganberry has no meaningful analogue; it remains a niche ingredient primarily associated with Anglo-American and British culinary traditions.

Notes for cooks

  • Loganberries are more tart than blackberries or raspberries. Increase sugar in recipes to compensate.
  • They are highly perishable. Use within one to two days of purchase or freeze immediately.
  • When substituting, use equal parts blackberry and raspberry with a splash of lemon juice to approximate the flavor.