Loganberry

• Loganberry jam, jelly, and preserves are a fantastic way to capture the unique tart-sweet flavor of the fruit for year-round enjoyment on toast, scones, or as fillings for pastries.
• Loganberry pie, crumble, and other baked desserts showcase the fruit's juicy texture and tangy taste, often paired with a touch of sugar and spices like cinnamon or nutmeg to enhance its natural flavors.
• Loganberry sauce or coulis provides a vibrant and flavorful topping for desserts like cheesecake, ice cream, or panna cotta, adding a beautiful color and a balanced tartness that complements creamy textures.
• Loganberries can be used to create refreshing and flavorful beverages such as juice, smoothies, or even fermented into loganberry wine or cider, offering a distinctive fruity twist.
• Loganberries are excellent when used in fruit salads along with other berries providing a refreshing, vibrant, slightly tart component.
• Loganberry is also used in savory preparations such as sauces for meat. Its flavor profile adds an unexpected depth of flavor to complement the richness of meats like duck or venison.

• Rich in antioxidants that may protect cells from damage and reduce the risk of chronic diseases.
• Good source of vitamin C, supporting immune function and skin health.
• Contains dietary fiber, promoting healthy digestion and bowel regularity.
• May help lower cholesterol levels due to its fiber content.
• Low in calories and fat, making it a healthy addition to a balanced diet.
• Provides essential minerals like potassium and manganese, contributing to overall well-being.

Loganberries are best stored in the refrigerator to maintain their freshness. Gently rinse them and pat them dry before placing them in a container lined with paper towels. This helps absorb excess moisture and prevents mold. Loganberries can also be frozen for longer storage. Spread them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. Frozen loganberries can last up to 12 months.