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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 ...
By 1940, 599 acres (242 ha) of land in California were dedicated to boysenberries. The number dipped during World War II but peaked again in the 1950s at about 2,400 acres (970 ha), to the point where boysenberry crops exceeded those of the (previously) more common raspberry and blackberry. [3]
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]
Berries are often added to water and/or juiced, as in cranberry juice, which accounts for 95% of cranberry crop usage, [55] blueberry juice, raspberry juice, goji berry juice, acai juice, aronia berry juice, and strawberry juice. [56] [57] Wine is the principal fermented beverage made from berries (grapes).
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]
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.
The AAP recommends limiting fruit juice to 4 ounces to 6 ounces per day for children ages 1 to 6 years old, and no more than 8 ounces per day for kids 6 to 17 years old.
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.