Olallieberry Fruit
Olallieberry is a hybrid variety of loganberry and the youngberry, has the physical appearance of the classic blackberry. It’s mainly grown along the western parts of United States and has a distinctive, sweet flavor. It is used for making excellent jams and jellies and also to make distinctive berry wines.
Fruits Home 
Full List of Fruits Olalliberry Fruit
Full List of Fruits Olalliberry Fruit 
Olalliberry fruitScientific Name:Rubus laciniatus x ulmifolius
The berries are large, shiny and juicy. Olallieberry was named as Olallie and released in 1950.
The leaves of Olallieberry are very much like those of the Himalayan black berry. Olallieberry are very special berries that are mostly available in California.
The berries are large, shiny and juicy. Olallieberry was named as Olallie and released in 1950.
The leaves of Olallieberry are very much like those of the Himalayan black berry. Olallieberry are very special berries that are mostly available in California.
- Olallieberry is an excellent source of vitamin C and fiber which helps to reduce the risks of cancer
- Oxygen Radical Absorption Capacity value of blackberry is slightly higher than blueberries
Mix berries with sugar, salt, and lemon. Add tapioca and just wait for 15 minutes. Fill berry smooth to the edges and dotted with butter. Whisk together yolk with 1 tablespoon of milk. Bake for 25 minutes and place pie onto baking sheet, and again bake for 30 minutes and till Olallieberry juice bubbles through the steam vents.
Ingredients
- 5 cups crushed Olallieberry
- 7 cups sugar
- 1 oz dry pectin
- 1/2 teaspoon butter
Mix ¼ cup of sugar with pectin. Add it to Olallieberry with ½ teaspoon butter.
Boil it. Ladle jam into prepared jars then process in a boiling water bath for 10 minutes.
Ingredients
- 1 cup sugar, flour
- 3 tablespoons black cocoa powder
- 5 tablespoons cocoa powder
- 2 tablespoons espresso powder
- 1/2 tablespoons salt
- 1 tablespoons baking powder and baking soda
- 1 egg
- 1/4 cup vegetable oil
- 1/2 cup milk and boiling water
- 2 heaping tablespoons instant coffee
In a bowl, mix sugar, flour, black cocoa powders, espresso powder, salt, baking powder, and baking soda. In a separate bowl, mix the beaten egg, vegetable oil, and milk. Combine the boiling water and the instant coffee.
Fill the cupcake liners 2/3 full and bake for 15-20 minutes. When a toothpick is inserted at the center of the cupcake it should come out clean comes out, then it means the cakes are ready. Remove from the oven. And cool it entirely and it ready to be served.
Fill the cupcake liners 2/3 full and bake for 15-20 minutes. When a toothpick is inserted at the center of the cupcake it should come out clean comes out, then it means the cakes are ready. Remove from the oven. And cool it entirely and it ready to be served.
