Marionberry
Rubus L. subg. Rubus · Berry
Top 10 pairings
The marionberry is a trailing blackberry cultivar bred in Oregon, a cross of the 'Chehalem' and 'Olallie' blackberries released in 1956 and named for Marion County, where it was trialled. Medium-large, glossy-black and elongated, it is prized for a rich, complex flavour that balances deep blackberry sweetness with a bright, earthy-tart edge — so distinctive that it is often called the "Cabernet of blackberries" and accounts for the bulk of Oregon's blackberry crop.
Picking a good onedrag
Jet-black, firm, drySoft, leaking or mouldy
Black, softeningEveryday bestThe ordinary good punnet — raw over yoghurt, into a cobbler or a fool. A berry still red at the shoulders stays sour, so eat around it.
SkinBlack through, the shine flattening, one drupelet sunken
SqueezeGives a little under the thumb, still holds its shape
Stem endScar dry, a few green caps and stalks loose in the punnet
SmellSweet but quieter, more jam than fresh fruit
Keeping ittap a temperature
A domestic fridge holds it about 2× longer than the counter.
90-95%
Humidity
Vented, not sealed
Airflow