The Tayberry is a cultivated shrub in the genus Rubus of the family Rosaceae bred in 1962 from a cross between a Blackberry and the red Raspberry at the Scottish Crops Research Institute, Invergowrie, Scotland, by Derek Jennings and David Mason. The fruit is sweeter, much larger, and more aromatic than that of the Loganberry, of similar origin. It is grown for its edible fruits which can be eaten raw, or cooked to make jam or other dishes, with a cropping period from early July to mid-August. It is named after the River Tay in Scotland. Unfortunately, Tayberries do not pick easily by hand and cannot be machine harvested and so they have never become a widely grown berry crop.

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