Below is a list of all known varieties for Loganberry. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| American Loganberry | A general term distinguishing the hybrid developed in the US from European Rubus species. |
| Ashton Cross Loganberry | A historical English cultivar known for its high yield and large, flavorful berries, often used for processing. |
| Loganberry | The loganberry is a hybrid of the North American blackberry and the European raspberry, accidentally bred in 1881 by James Harvey Logan, for whom they are named. They are cultivated for their edible fruit. |
| Loganberry (Original) | The initial hybrid plant discovered in California by Judge Logan; characterized by large, long, reddish-purple fruit and thorny canes. |
| Loganberry (Thornless) | A thornless variety of the raspberry x blackberry hybrid, known for its large, long, reddish-purple fruit. |
| Loganberry (Thorny) | The original form of the hybrid (Blackberry x Raspberry); known for its large, long, reddish-purple fruit and canes covered in thorns. |
| Loganberry (Wild Type) | The original cross between a blackberry and a red raspberry, producing a large, long, conical fruit that is tart and dark red. |
| Loganberry Juice | The tart juice extracted from the berry; often used for syrups, sparkling beverages, and preserves. |
| Loganberry L45 (Thornless) | A highly productive, specific thornless clone selection used in commercial production. |
| Loganberry Lyne | A specific, modern, thornless cultivar of Loganberry known for its high yield and large, flavorful fruit. |
| Loganberry Preserve Grade | A culinary distinction for berries selected for their high acidity and complex flavor, ideal for preserves and baking. |
| Loganberry Purée (Seedless) | The cooked and strained pulp of the berry, with seeds removed; used as a smooth base for sauces and fillings. |
| Loganberry Syrup | The thick, sweet syrup made from cooking and reducing the juice of the berry, used widely in beverages and desserts. |
| Loganberry Wine (Fruit Wine) | The fermented product of the berry; known for producing a deeply colored, slightly tart, and aromatic fruit wine. |
| Rubus x loganobaccus (Botanical) | The botanical species name for the hybrid cross (R. ursinus x R. idaeus). |
| Sunberry (Rubus Hybrids) | A general name sometimes used for hybrids in the *Rubus* genus, often overlapping with Boysenberry and Loganberry. |
| Tayberry (Related Hybrid) | A complex hybrid (Blackberry x Raspberry) that is related to the Loganberry; produces large, long, reddish-purple fruit with a distinct, aromatic flavor. |
| Tayberry (Thornless) | The thornless variant of the Raspberry x Blackberry hybrid; produces large, long, reddish-purple fruit. |
| Thornless Loganberry (L5) | A specific, widely grown thornless clone known for high yield and vigor. |
| Wyeberry (Hybrid) | A hybrid derived from the Boysenberry and Loganberry lineage; produces large, dark, aromatic berries. |
| Wyeberry (Related Hybrid) | A complex hybrid of a loganberry and a commercial blackberry; produces large, dark, aromatic berries. |