Loganberry

The loganberry is a hybrid berry that arose by accident in 1881 when a North American blackberry and a European raspberry, planted next to each other in Santa Cruz, California by James Harvey Logan, cross-pollinated naturally; it is named for him. The fruit looks more like a blackberry than a raspberry but ripens to a dark red rather than black, with a flavor description calling it mild and wine-like, blending traits of both parent berries. It is eaten fresh or made into juices, jams, pies, and syrups, and its high vitamin C content once led the British Navy to grow it as a defense against scurvy in the early twentieth century.