Marionberries

The marionberry is a hybrid of the Chehalem and Olallie blackberries and is the most common blackberry in Oregon. The marionberry was developed by the USDA in cooperation with Oregon State University and was released in 1956. Since it’s release, it has become an instant favorite due to its complex, rich, and earthy combination that is amazingly balanced between tart and sweet. The marionberry also has a firmer texture than regular blackberries, but very little make it out of Oregon due to local demand.

• Kingdom: Plantae
• Order: Rosales
• Family: Rosaceae
• Genus: Rubus
• Binomial name: Rubus Marion

Marionberry Trivia

• The marionberry is marketed as the Cabernet of Blackberries
• The marionberry was tested in Marion County, and it has kept its name ever since
• Oregon tried to make the marionberry its official state berry but was opposed by the Oregon Raspberry and Blackberry Commission
• Ninety percent of the world’s marionberries are produced in Salem, Oregon.

Marionberry Buying Guide

• Choosing Marionberries is just like selecting any other blackberry variant. If possible, smell the berries before purchasing them. A robust fruity smell indicates that the berries are ripe and ready to eat. If the marionberry doesn’t have a scent, then it probably doesn’t have a taste. Check the bottom of the clamshell packaging if there is any liquid or berry juice stain. A stain or signs of berry juice means that there is a crushed or damaged marionberry in the package, and this might lead to mold growth. If you can handle the marionberries, look for berries that are plump and firm. Avoid marionberries that are starting to look shriveled or have “loose” skin.

Marionberry Production & Farming in Texas

Marionberries are produced almost exclusively in Oregon as it was bred for the local conditions. While some parts of Texas may be able to grow Marionberries, there are much more profitable variants and more accessible variants to grow, which limits the production and farming of marionberries in Texas.

Pesticides:

Blackberries (the marionberry included) are listed as a safer alternative to fruits that are listed in the EWG’s dirty dozen list. While it is technically “safer,” pesticides are still being used on commercially grown crops, and these could have long-term impacts not only on our health, but also on the land, water, and air where the farms are located. So if there’s a chance to purchase organic marionberries, go for it.

Geography:

Marionberries have been bred to thrive in Oregon, but if you want to grow your own, here are some things to consider.

The marionberry thrives in USDA hardiness zones 6-9, and the chill hours required are quite high. The marionberry needs full sun to grow and fruit properly. The soil should have a pH range of around 5.8 to 6.8.

Packaging:

Since marionberries are a little bit more durable than the regular blackberries, growers can get away with using paper boxes (they resemble those paper egg trays) as its packaging. Some big commercial growers still use thick plastic clamshell boxes to ensure that they safe.

Enjoying Marionberries

Marionberries can be enjoyed just like any other blackberry, just rinse them off thoroughly before eating, and you’re good to go.

Tip: Check the marionberries for signs of mold before consuming.

Storage:

Marionberries should be placed in the refrigerator as soon as they’re purchased. They can survive in the fridge for up to three days. Be sure to sort through the berries before storing them as a bad one can make the entire batch go bad almost overnight. To prolong storage, try and layer them in a shallow container with paper towels in between layers to absorb any moisture that may occur.

Tip: Only wash marionberries right before eating, never wash them when storing in the fridge.

To further extend the storage time of marionberries, they can be frozen and stored inside of the freezer for up to a year. Just make sure to pre-freeze them first to avoid clumping before transferring to a freezer-safe bag or container.

Cooking:

Fresh marionberries are best enjoyed in its raw form. But since it’s very common to hoard marionberries and freeze them, there are a lot of ways to enjoy frozen marionberries.

They’re perfect for shakes and smoothies. Marionberries also work in any recipe that calls for blackberries or raspberries such as pies, tarts, crumbles, and cobblers.

Due to its rich taste, marionberries also work well as a sauce that pairs well with pork, duck, or venison.

Nutrition:

• Carbs
  • Marionberries are low in calories and are an excellent way to satisfy any sweet cravings.
  • Marionberries contain less sugar than regular blackberries but can taste a bit sweeter because of its lower acidic taste.
• Fiber
  • 100g of Marionberries contain 20% of the daily value required for fiber, which helps you feel full longer and helps you flush out toxins from your body.
• Vitamins and minerals:
  • Marionberries contain high levels of antioxidants. In fact, marionberries contain higher levels of antioxidants than other blackberry variants.
    • Marionberries contain 70% more anthocyanins versus the typical evergreen blackberries.
    • Anthocyanins act as antioxidants and fight free radicals.
    • Anthocyanins have long been associated with anti-cancer, anti-viral, and anti-inflammatory benefits.
  • Unlike other fruits, frozen berries maintain their nutritional values.