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Loganberry

Loganberry is a hybrid variety of American blackberry and European red raspberry. The loganberry, or Logan, is a vigorous, nearly trailing, blackberry-like plant with compound leaves of three to five leaflets and prickly canes a fruit of the family Rosaceae that was originated in the United States. Loganberries are deep reddish in colour and grow on thorny bushes with tons of oval shaped green leaves. The berries are slightly bigger than raspberries and blackberries and have plump fleshy textures to them.

 

Loganberry plants are sturdy and more disease and frost resistant than many other berry hybrids and will usually produce fruit throughout August and September. Berries should be allowed to darken to a deep purple colour before picking to obtain the best-flavoured fruit. Loganberries are great for eating fresh out of hand, canning, jamming and freezing. They can be added to ice creams, sorbets, cooked into compotes or syrups and added to cocktails. Loganberries can be used in savoury applications alongside fresh, creamy and aged cheeses, sausages, pork, prosciutto, lamb and within fresh salads.

 

Loganberries are a great source of vitamin C, manganese and B vitamins such as B2 and B6. Loganberries are also a great source of dietary fiber and are low in both saturated and unsaturated fat. The fruit is also low in cholesterol and sodium. Dietary fiber stimulates digestion and peristalsis, helping to relieve indigestion and constipation problems even aid in weight loss. Manganese aids in the metabolism of food as well as promotes normal functioning of the nervous system. Manganese works as an antioxidant to help prevent cancer and heart disease.

 

The antioxidants in loganberries can help prevent several types of cancers naturally as well, such as skin, breast, colon, stomach, prostate and lung. Adding loganberries to your daily diet can even help slow down the signs of aging and keep your skin glowing and radiant due to all the vitamins and minerals in these delicious juicy berries.

 

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