The loganberry, a hybrid berry plant, was developed in Santa Cruz, California, in 1881, according to horticultural sources. The fruit is a cross between the red raspberry (Rubus idaeus) and the wild blackberry (R. ursinus). A one-cup serving of frozen loganberries provides 80.9 calories and 7.8 grams of dietary fiber, according to nutritional data. The same serving also supplies 92% of the Daily Value for manganese and 37% for vitamin C [2]. Culinary professionals note the fruit is commonly used in preserves, baked goods, and beverages. Its distinct, tart flavor profile sets it apart from its parent berries [1]. Origins and Botanical Classification The…
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