In the Pacific Northwest, marionberries are a thriving business. Grown primarily in Oregon, between 28 and 33 million pounds are produced by the state each year. Developed in 1945 at Oregon State University, the marionberry is cross between the Chehalem blackberry and the Olallieberry. The berry is medium to large, known for its complex and earthly flavor, and because of this is often compared to the Cabernet grape. It is also known for being sweeter and juicer than other blackberry varieties such as the Evergreen and Boysen.
Marionberries , like all blackberries, are rich in antioxidants, especially Vitamin C, gallic acid, and rutin. They also provide an excellent source of anthocyanins and ellagic acid, and a range of health benefits. A few of the benefits include protecting against cancer, heart and circulatory diseases, and age related mental decline. As a bonus, marionbe
rries clock in at only 75 calories per cup, are rich in fiber, but low in sodium and fat.