Oregon's soon-to-be state food is a cross between the Chehalem and Olallie blackberries. It's got a dark red to black color, has medium-sized seeds and weighs 5 grams on average. The flavor is richer than a regular blackberry, which is why the fruit has been dubbed "the cabernet of blackberries." It will not get you drunk. Marionberries are also high in ellagic acid, which has been shown to prevent cancer.
Like the marionberry, the kotataberry was created at Oregon State University. Because of its increased cold tolerance and firmness, the berry was originally intended as a replacement for the marionberry. But because they have different seasons, the kotataberry is now used as a slightly earlier (and less beloved) complement. Kotatas are long and black with a medium-sized seed, and weigh six to seven grams on average.
A large number of the Oregon blackberries you'll find in the supermarket are of the Evergreen variety (rubus laciniatus). The evergreen is a glossy, blue-black berry that weighs four grams on average and has a medium-to-large seed. Also known as the cut-leaf bramble, the evergeen blackberry is high in vitamin C and fiber.
Originally from Mississippi, this Barry is now most
commonly found in Washington, D.C., where he's received the nickname
"Mayor for Life" thanks to his resistance to pressure and heat. Back in
1990, this Barry was famously busted for being high on crack cocaine.
Not especially shelf-stable, he's since been in and out of trouble.
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Our Campaign Plans to Make Marionberries the Oregon State Food