Their color is somewhere between bright and deep red and they are elongated, tender, and very fragile. Their flavor is tart and bright few seeds. Chose those that are shiny, firm, and plump. Avoid those that are bruised or leaking.
They can be used in the same applications as a blackberry or raspberry, such as jams, jellies, sauces, baked goods, ice cream, and salads. Or they can be eaten out of hand after rinsing them. Having a summer picnic? This pie should wow your company.
Loganberries only grow in the summer months. They grow wild and commercially in the Pacific Coast of the US. You’re more likely to find them at farmers’ markets rather than stores due to their high perishability and fragileness.
Keep your loganberries in their original packaging and remove any moldy or deformed ones. After doing that, place them in the fridge for up to five days’ worth of use out of them. Do not rinse these berries until you’re ready to use because water starts the breakdown process. Since loganberries have such a short season and limited growing areas, you’ll enjoy them year-round by freezing them.