Loganberry is a hybrid variety of American blackberry and European red raspberry. Loganberry fruit is large and elongated. It becomes dark bright red when it ripens completely. It is harvested between July and September.
Loganberry is used for making jelly, jams, pies and wines. The berries are juicy and have a sharp, acidic taste. The fruit always ripens very early. Loganberry is used in the breeding of many cultivated varieties. It's now commercially grown in the Northwest region.
- Loganberries are high in Vitamin C, Manganese, Vitamin K, Folate, Copper and Dietary Fiber
- The fruit is low in saturated fat, cholesterol and sodium
- Loganberries are used as an ingredient in jams, pies, crumbles, syrups and wines.
- Loganberry drink was urbanized by entrepreneurs in the late 1800s at Crystal Beach, one time amusement park.
- Loganberries are purchased as syrup from local supermarkets to be used at home.
- 1kg loganberries, washed
- 1kg granulated sugar