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A hybrid of a blackberry and a raspberry, the loganberry got the appearance of one, the color of the other, and the taste of both blended together. Found in the Pacific Northwest, the loganberry hasn’t hit it big outside the area because it’s highly perishable and doesn’t ship well. So make the most of it when you’re in the area—it can be used in any recipe you’d make with raspberries or blackberries. To get closest to the taste of a real loganberry, use a mixture of both.
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Found in the Northeastern U.S., chokeberries are becoming more widely known under their Latin name, aronia berries. This bit of branding is likely to prevent confusion with chokecherries, the state fruit of North Dakota (and as a cherry, rather than a berry, not on this list). The berries are a bit sour—while they won’t actually make you choke, as their name suggests, they’ll probably make you pucker up—and so are rarely eaten raw. You’re more likely to see them in jams, syrups, salsas and sauces than in baked goods. If you don’t have chokeberries, you can use blueberries.
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Like black raspberries, tayberries are another get-‘em-while-you-can berry; they’re available for only a couple of weeks in July. The tayberry is a Scottish invention, a cross between a raspberry and a blackberry, and was named after the river Tay in Scotland. In the United States, they’re grown in California. They make great jams, jellies and pies due to a high pectin content. They can be used just as you’d use a blackberry, but they’re sweeter, so you’ll want to cut back on the sugar!