The marionberry is a type of blackberry that is a cross between the Chehalem and Olallie blackberry cultivars, developed by the Oregon State University breeding program in the 1950s. Named after the Marion County, Oregon, where it was first cultivated, the marionberry is known for its large size, sweet-tart flavor, and firm texture. In Hebrew, it is referred to as תות מריון (Tut Marion). In French, it is called mûre de Marion, and in German, it is known as Marionbeere. This berry is particularly popular in the Pacific Northwest region of the United States, where it is used in various culinary applications, including jams, pies, and syrups. The marionberry's unique characteristics have made it a favorite among farmers and consumers alike, contributing significantly to the region's agricultural economy.
Berry cultivar
The marionberry is a cultivar of blackberry released in 1956 by the USDA Agricultural Research Service breeding program in cooperation with Oregon State University. It is named after Marion County, Oregon, where the berry was bred and tested extensively in the mid-20th century.