TABLE OF CONTENTS
Best Portuguese Cherries Types
These cherries are the fruit of the Morangão and De Saco varietals. They are native to the Castelo Blanco region, where they have been cultivated since the nineteenth century. Today, bouquets of Cova de Beira cherry blossoms are a common gift for wedding couples who marry when the cherry trees are in bloom.
The cherries are bright to dark red in color, with long, thick, light green stalks. Their texture is firm and dense, and their flavor is uniquely sweet. These cherries can be eaten fresh or used in the production of sweets, fruit desserts, cakes, and liqueurs.
These cherries have a unique, dark black color and an unmistakable flavor characterized by a delicate sweetness. The São Julião cherry is the fruit of the Bravo cherry varietal, and it is native to the Portalegre district of Portugal.
The trees bear fruit in the months of November, February, April, and July. The cherries are harvested directly from the tree and placed in wooden baskets specially designed not to damage the soft berries. This delicately sweet fruit is round in shape with an elongated stalk. São Julião cherries are usually eaten fresh, either after meals as a dessert or as a snack throughout the day, but they can also be used to make various desserts and fruit jams.
This Portuguese sour cherry is characterized by its slightly flattened shape, small size, red color, and firm flesh. The production of Ginja de Óbidos e Alcobaça is limited to the municipalities of Óbidos, Alcobaça, Nazaré, Caldas da Rainha, Bombarral, Cadaval, and some parts of Porto de Mós.
The combination of fertile soil and specific local climate results in a fruit that is appreciated for its well-balanced sweet and sour flavors, which distinguishes it from other varieties. Because of their aroma and unique flavor, the cherries are used in the production of liqueurs, teas, and confectionery, while the most notable product is the prized Ginjinha liqueur, an intensely flavored traditional drink that is mostly served with a cherry and enjoyed as a digestif.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.