Loganberry is named after Judge J.H. Logan, who in 1881 in his Californian garden, accidentally developed a true hybrid between a blackberry and a raspberry. Loganberry (Robus loganobaccus) has more acid than blackberry and has a wine red oblong fruit.  It resembles a large raspberry.  

A good source of vitamin C and iron, some calcium, phosphorus, potassium, vitamin A, thiamin, riboflavin and niacin.  Low in sodium. Select fresh looking, cold, dry berries with bright clean appearance and color. The berry should be plump and tender not mushy.  Do not buy bruised, leaky or moldy fruit.  

Always wash before using and remove any hull or leaf, drain thoroughly  and keep cold and use as soon as possible. 



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