Marionberries are ‘caneberries,’ which refer to blackberries and raspberries that grow on long canes and produce fruit in clusters of individual drupelets, or single seed-filled sacs. Marionberries are considered the ‘Cabernet of Blackberries’, though they are truly a close relative of the Blackberry. This Blackberry cousin is the result of a cross between two Oregon blackberry hybrids, the Chehalm and Ollalie berries. Marionberries were named after the county in Oregon where they were developed, near Salem, Oregon.

This Pacific Northwestern berry looks very similar to the conventional Blackberry, but has a more elongated shape and is typically larger in size. The Marionberry has an overall sweet flavor with lingering tartness and somewhat acidic notes.

Nutritional Value

Marionberries are high in antioxidants, vitamins and fiber, and are very low in calories.

Serving Ideas

The larger marionberries can be enjoyed fresh, out-of-hand or added to fruit or chicken salad for a bit of color and sweet flavor. Marionberries freeze well, preserving their taste and plump appearance. Because of the short peak season for these hybrid blackberries, marionberries are often frozen or processed for preservation. Make jams for canning or purees to freeze or strain and dehydrate to make fruit leather. Use the puree or jam to make thumbprint cookies or add to specialty cocktails.

Geography/History

Marionberries were developed in Corvallis, Oregon by the Agricultural Research and Development Program at Oregon State University. George F. Waldo began developing the Marionberry in 1945, but it wasn’t released and named until 1956. 90% of commercial marionberries are still grown in Marion County near Salem, Oregon. The Willamette Valley in Oregon is considered the Caneberry Capitol of the World; marionberries are considered ‘caneberries’.

Seasons/Availability

Marionberries are available in the early summer in Southern climates and into the fall in Northern climates.