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carmogilev/Getty Images. Scientific name: Rubus ursinus x Rubus idaeus Taste: Sweet, tangy, floral Health benefits: Boysenberries—a cross between a raspberry, blackberry, dewberry and loganberry ...
Boysenberries grow on low, trailing plants. [3] It is a large aggregate fruit with a deep maroon color, weighing 8 grams (0.28 oz) and containing large seeds. [3] [4] The fruits are characterized by their soft texture, thin skins, and sweet-tart flavor.
Marionberries are an aggregate fruit formed in a cluster of many juice filled sacks called drupelets. [5] The marionberry plant is a vigorously growing trailing vine, with some canes up to 20 feet (6.1 m) long. [1] [3] The vines have many large spines, and the fruiting laterals are long and strong, producing many berries. [6]
The berries of the plant are eaten fresh or used to make juice, jam, and in recipes. The youngberry was created in the early 20th century by B.M. Young in Louisiana by crossing the "Phenomenal" blackberry–raspberry hybrid with the "Mayes" dewberry. [1] It is similar to the loganberry, "nectarberry", and boysenberry in shape, color, and flavor.
Morus nigra is a deciduous tree growing to 12 metres (39 feet) tall by 15 m (49 ft) broad. The leaves are 10–20 centimetres (4–8 inches) long by 6–10 cm (2–4 in) broad – up to 23 cm (9 in) long on vigorous shoots, downy on the underside, the upper surface rough with very short, stiff hairs.
One was the loganberry; the others included the 'Mammoth' blackberry. [7] Since Logan's time, crosses between the cultivars of raspberry and blackberry have confirmed the loganberry's parentage, with an earlier theory that the loganberry originated as a red-fruiting form of the common Californian blackberry Rubus ursinus now disproved. [8]
Scientists found that, of 31 Chinese mulberry cultivars tested, the total anthocyanin yield varied from 148 to 2725 mg/L of fruit juice. [34] Sugars, acids, and vitamins of the fruit remained intact in the residual juice after removal of the anthocyanins, indicating that the juice may be used for other food products.
The juice contains 34 mg of vitamin C per 100 g, which is 64% of the amount found in a raw navel orange (53 mg per 100 g of orange, or 89% of the Daily Value). [26] Sodium levels in M. citrifolia juice (about 3% of Dietary Reference Intake , DRI) [ 24 ] are high compared to an orange, while potassium content is moderate.