• Scientific name: Rubus × loganobaccus
• Taste: Sweet-tart, like a raspberry-blackberry hybrid

Health benefits: The loganberry’s high vitamin C content made them a favorite of the British navy back in the day to prevent scurvy. They’re also a stellar source of manganese, iron, folate, thiamin and riboflavin. Show them off in baked goods, jams and sauces, nosh on them raw or turn them into wine.

Recipes: Easy Loganberry Pie Bars, Vegan Cornmeal & Loganberry Muffins, Loganberry and Lavender Ice Cream