Loganberry Blackberries

The loganberry is a hybrid of blackberry and raspberry that was accidentally created in 1881 in Santa Cruz, California by the American judge and horticulturist James Harvey Logan. Loganberry fruits are actually dark red, rather than black as in blackberries. When ripe, they become tender, elongated, not to mention that they offer a raspberry aroma and a tart, yet slightly sweet flavor. Loganberries are indeed an excellent source of manganese and vitamin C. In addition, they are a good source of vitamin B5, iron, folate, vitamins E and K, and essential B-vitamins thiamin and riboflavin. Furthermore, they contain high amounts of anthocyanins, which act as antioxidants, neutralizing the harmful free radicals in our bodies