summer

Tart and Floral: Loganberries In Season Now!

Emma Christensen
Emma Christensen
Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories
published Jul 7, 2011
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(Image credit: Apartment Therapy)

When the berries start coming in, I’m in summer heaven. This year’s newest berry love? The loganberry.

My first pint of loganberries was a gift from the farmer for buying a flat of blackberries. I was immediately smitten.

Their flavor is sweet-tart and distinctly floral. It reminds me of nibbling on honeysuckle. The texture is also incredibly creamy – yes, creamy! The whole berry just seems to break down in your mouth, dissolving into a jammy little morsel.

Loganberries are actually a cross between raspberries and blackberries. You can see this in their mottled magenta color and in their bright yet deeply fruity flavor. The berries can be difficult to harvest, so you’ll probably only find them at a farmers market.

My little pint of loganberries was quickly eaten, one berry at a time, directly from their green basket. Future pints will make their way into ice creams and hand-pies over the next few weeks while they’re still in season. I may even spring for a whole flat to make a batch of loganberry jam.

Have you ever come across this berry? How do you like to use them?

Related: Ingredient Spotlight: Olallieberries

(Image: Emma Christensen)

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