boysenberries

Boysenberries were developed in the 1920s by Rudolph Boysen by crossing a raspberry, blackberry, loganberry, and possibly a dewberry — a hybridization that produced a fruit with exceptional flavor complexity but poor commercial durability (the berries are fragile and don't ship well). Their flavor is among the most distinctive of any berry: very tart with an almost winey depth, more complex than either blackberry or raspberry alone, with a pronounced dark-fruit richness that intensifies dramatically when cooked. Knott's Berry Farm in California built its original commercial enterprise around boysenberry preserves in the 1930s and helped establish the berry's limited popular identity. Boysenberry pie and jam showcase their flavor best — heat concentrates the tartness and fruitiness while the seeds' pectin helps the preparation set. Fresh boysenberries are rarely found in stores and are mostly available at farm stands, making them a regional and seasonal treat.