Loganberries
Loganberries belong to the genus Rubus and are classified as Rubus loganobaccus.

There's disagreement as to the origin of this beautiful ruby-red, blackberry-shaped berry. The loganberry is juicy and sweetly tart, and turns purple-red when very ripe.

Loganberries are high in vitamin C, calcium, iron, potassium, fiber and carbohydrates. They contain some protein. The loganberry was developed in California around 1916 by Judge James Harvey Logan. The loganberry was made by crossing a blackberry and red raspberry. There was also a copycat berry developed in 1977 in the Scottish Highlands named Tayberries. The loganberry was developed as a juice replacement during prohibition days. It produces a very sweet yet tart juice for drinking, easily mixed with Lemonade. Loganberries are very tart berries that are best used for adding a nice pizzazz to other very sweet berries. Loganberries are a good source for vitamin A, calcium, and potassium. Only a slightly deeper color to the tayberry sets them apart with a very experienced eye.