Loganberry (Rubus × loganobaccus)

The loganberry (Rubus × loganobaccus) is a cultivated hybrid that shares ancestry with both the blackberry and the red raspberry. It was accidentally created in the late 19th century in California. The plant exhibits physical traits of both of its parent fruits.

The loganberry was first raised by Judge James Harvey Logan in Santa Cruz, California, during the 1880s. He was attempting to cross different blackberry varieties when a nearby red raspberry accidentally pollinated one of his plants. The resulting hybrid was named in his honor.

The loganberry produces elongated, dark red fruit known for having a distinct, slightly tart flavor profile. It is generally more sour than a traditional raspberry but sweeter and less seedy than some blackberries. Because of its tartness, it is frequently used to make juices, jams, and pies rather than being eaten raw.

Like its blackberry parent, the loganberry plant grows as a vigorous, climbing vine featuring thorny canes. It requires support, such as a trellis or fence, to grow optimally and prevent the heavy canes from sprawling. The plant thrives in temperate climates and produces fruit typically in mid-summer.