Oregon blackberries and raspberries – Good to Eat and Good for Life

Oregon berries are rich in antioxidants and phytochemicals that along with vitamins, minerals and fiber provide health benefits to adults and children.

When eaten in conjunction with other foods for an overall healthy diet, research points to berries as having properties that may lessen the chance of cancer, cardiovascular disease and stroke as well as slowing the aging process.

Nutritionists recommend five daily servings of fruits and vegetables for a healthy diet.

All berries below are excellent in smoothies, toppings for yogurt, pancakes and waffles, fruit salads and baked goods. Individually Quick Frozen (IQF) berries are convenient to keep in the freezer and when needed you can shake out the desired amount and refreeze the remainder. Berries may be kept in the freezer 6 months to 1 year.

To learn more about berries that may be available through the USDA/AMS program we have outlined the different varieties of berries for you. Recipes for food service and individual use may be found in the Recipe Box section of this web site.


Marionberry on the cane

An excellent berry for all uses including fruit salads, smoothies and baked goods

  • Fresh season is typically July 10 – August 10.
  • A native Oregonian. A cross between Chehalem blackberry and Olallieberry blackberry.
  • Medium-sized (5.0g) dark red to black berry with a medium seed and central receptacle.
  • Known as the “Cabernet of Blackberries” for its complex, rich earthy flavor.
  • Bred at Oregon State University and raised primarily in Oregon.
  • Named after Marion County, Oregon
  • Most widely planted commercial blackberry variety
  • Oregon produces 28-33 million pounds annually.

Health Benefits

  • High in ellagic acid (5.83 mg/g research shows link to cancer prevention.
  • High in antioxidants (28 μmole per gram, compared to 24 per gram in blueberries.)
  • Contains high levels of strong antioxidants such as Vitamin C, gallic acid and rutin that research shows helps promote circulatory health and fight against cancer.
  • Contains high levels of anthocyanins (109-155 mg per 100g) shown in research studies to protect against cancer, heart and circulatory diseases and age-related mental decline.
  • Eating whole berries has been shown in scientific studies to be more beneficial that taking the individual phytochemicals (a class of healthful chemical substances found in plants) in the form of dietary supplements.

Nutrition Info

For 1 cup of Marionberries: Calories 75.00 Total fat 1.00 g Protein 1.00 g Dietary Fiber 7.60 g Vitamin A 238.00IU Vitamin C 30.00mg Calcium 46.00mg Cholesterol 0.00

Evergreen Blackberry

Evergreen Blackberry on the caneA tart berry best for use in baked goods with added sweetner !

  • Fresh season typically August 10th through September 15th
  • Medium-sized (4.0g) deep blue-black colored berry with a small seed.
  • Native wild blackberry of England often considered the traditional blackberry.
  • Thornless Medium size (4.0g), black, large seed.
  • Common names: Cut-leaf blackberry, Cut-leaf bramble, Evergreen blackberry, Laciniate bramble, Parsley-leaf bramble

Health Benefits

  • High in Vitamin C and fiber, both shown in research studies to help reduce the risks of certain cancers.
  • Contains high levels of anthocyanins (83-326 mg/ 100g) Anthocyanins work as antioxidants to help fight free radical damage in the body and give berries their deep, dark color.
  • Antioxidant level of foods can be measured as ORAC (Oxygen Radical Absorption Capacity). The ORAC value of Evergreen blackberries is 28 μmoles/TE/g, slightly higher than blueberries.
  • Contains ellagic acid, a compound shown in research studies to help fight cancer.

Nutrition Info

For 100g IQF Evergreen Blackberries: Calories 45.67 Total fat 0.63 g Protein 1.54 g Dietary Fiber 5.62 g Vitamin A 379.00IU Vitamin C 2.33mg Calcium 19.00mg Cholesterol 0.00

Kotata Blackberry

Kotata Blackberries on the caneAn excellent berry for all uses including fruit salads, smoothies and baked goods

  • From a cross of two USDA selections; grandparents include Boysenberry, two wild Northwest blackberries and an eastern blackberry.
  • Medium to large (6-7g) fruit; deep black color; medium seed. Fresh season is typically July 1 – July 24.

Silvan Blackberry

Sylvan Blackberry on the caneAn excellent berry for all uses including fruit salads, smoothies and baked goods

  • A trailing blackberry from a cross of ORUS 742 x Marion; cross was made by G.F. Waldo with USDA-ARS in Corvallis who sent the seed to Australia (Victoria) where the original selection and development took place.
  • Generally similar to ‘Marion’ in growth habit, yield and fruit quality.
  • High yields produced on very vigorous, thorny plant
  • Medium-large (6.2 g) fruit, larger than ‘Marion’; purple-black color; excellent flavor; excellent processing characteristics. Fresh fruit are not as firm as ‘Marion’
  • Early ripening (2-6 days before ‘Marion’) typically beginning in late June and extending until about the end of July.


Chester Blackberry on the caneGood berry for jams, jellies and pies

  • A semi-erect blackberry developed by the USDA-ARS in Illinois and Maryland Medium (~5g) sized fruit; deep black color; round shape; medium number of drupelets per fruit; large size seeds;
  • Good flavor but very different and less aromatic than trailing blackberry (i.e. ‘Marion’)
  • Thornless; very high yielding
  • Late ripening season; typically begins in mid-August and can go until frost.

The Red Raspberry

Red raspberry on the caneGood all around berry in fruit salad, smoothies, baked goods

  • Willamette and Meeker are predominant among the top 5 commercial varieties grown in Oregon.
  • The leading caneberry for flavor recognition and commercial usage.
  • Fresh season is typically June 14 – July 20
  • Common names: European red raspberry, Raspberry, Red raspberry, Framboise [French], Framboisier [French], Himbeere [German], Razuberi [Japanese], Ezo-ichigo [Japanese], Framboeseira [Portuguese], Chordón [Spanish], Frambueso [Spanish], Red Raspberries

Health Benefits

  • Contain high amount of polyphenolic compounds found by research to be desirable for their anticancer properties.
  • Contain strong antioxidants that research shows may be effective against cancer, heart and circulatory disease and age-related mental decline.
  • Have high ORAC levels – ORAC measures the antioxidant levels of a substance. Red Raspberry ORAC levels at 24 μmole/TE/g, equal to blueberries, which are known for their high antioxidant levels.
  • Shown in research studies to have anti-inflammatory benefits, resulting in the reduction of pain associated with arthritis, gout and other inflammatory conditions.

Nutritional Info

For 1 cup Red Raspberries: Calories 60.00 Total fat 1.00 g Protein 1.00 g Dietary Fiber 8.4 g Vitamin A 160.00IU Vitamin C 30.00mg Calcium 27.00mg Cholesterol 0.00

Black Raspberries

Black Raspberries on the caneUse in pies, cobblers – good pureed in smoothies

  • Fresh season typically July 1st through July 31st
  • Extremely dark pigment allows black raspberries to be used as a coloring agent. The USDA stamp on meat was made with black raspberry dye for many years. Common Names: Black raspberry, Blackcap, Framboisier de Virginie [French], Schwarze Himbeere [German], Frambueso negro [Spanish]

Health Benefits

  • The king of berries in terms of health benefits.
  • Have extremely high overall level of phenolic compounds compared to other berries. Phenolic compounds such as ellagic acid, gallic acid and rutin contribute to the healthful benefits of black raspberries.
  • Contain high levels of anthocyanins, which give black raspberries their rich, dark color. Anthocyanins work as antioxidants to help fight free radical damage in the body.
  • Antioxidant levels of foods are sometimes measured as ORAC (oxygen radical absorption capacity). The ORAC level of black raspberries is 77 μmoles/TE/g, about three times higher than blueberries, a very powerful antioxidant. University studies are underway to determine black raspberries’ ability to slow the growth of certain cancers. In vitro studies have shown that extracts of raspberries and blackberries may slow the growth of breast, cervical, colon and esophageal cancers

Nutrition Info

For 100g IQF Black Raspberries Calories 72.54 Total fat .14 g Protein 1.35 g Dietary Fiber 1.68 g Vitamin A 38.00IU Vitamin C 2.36mg Calcium 32.00mg Cholesterol 0.00