Cereja da Cova da Beira (Cova de Beira cherry)
Geographical area: All the subdistricts of Fundão, Covilhã and Belmonte.
Evidence: Grown in the region for more than 50 years, it is recognised nationally and internationally as a cherry with particular characteristics.
Method of production: From cherry-trees of the regional varieties of "De Saco", "Napoleão Pé Comprido", "Morangão", "Espanhola" and of the varieties of "B. Burlat", "B. Windsor" and "Hedelfingen", the soils having specific characteristics with special conditions of altitude, sun exposure and climate.
Link: The organoleptic characteristics of the cherry reflect the climatic conditions of this region situated along the valley of the river Zêzere.
Gastronomy: IGP Cereja da Cova da Beira must be stored in a cool dry place. They are delicious eaten fresh or in desserts. Among the many local desserts using cherries are: cherries with rice, oven-cooked cherries with sweet potatoes and boiled cherries and chestnuts. They are also used for liqueurs and there is also a local tradition of using them for medicinal purposes. The stems are infused to help relieve arthritis, gout, obesity and urinary problems.
Reference: The European Commission
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