Cherry
Where to find?
Alfândega da Fé, Mogadouro, Macedo de Cavaleiros
Cherries are one of the most popular fruits in Trás-os-Montes, standing out for their quality and flavor. Here is a detailed description:
Cherry Species in Trás-os-Montes
The cherries from Trás-os-Montes belong to the species *Prunus avium* and include varieties such as:
Bigarreau Burlat: One of the earliest, with large, red fruits and firm flesh.
Van: Known for its sweetness and crunchy texture, ideal for fresh consumption.
Summit: It has large, dark red fruits with a balanced flavor.
Rainier: A bicolor variety, with yellow and pink hues, and a sweet flavor.
Seasons and Regions
The cherry harvest in Trás-os-Montes takes place between May and July, depending on the variety. The main producing regions include Alfândega da Fé, Mogadouro and Macedo de Cavaleiros, which benefit from ideal climatic conditions such as cold winters and mild springs.
Culinary Adventures with Alheira: From Tradition to Innovation
Alheira is an extremely versatile sausage in the kitchen, and can be enjoyed in many different ways. The most common way to eat it is fried or baked in the oven, accompanied by French fries, white rice and a fried egg 2. However, in the Trás-os-Montes region, it is traditionally boiled or grilled and served with boiled potatoes and seasonal vegetables, such as turnip greens or kale 1. It can also be enjoyed as a snack, served plain or accompanied by bread 2.
In addition to traditional preparations, Alheira lends itself to more creative and modern culinary uses 3.
Its soft filling and the ease with which the skin is removed make it an excellent ingredient for filling puff pastry or filo pastry.
It can also be used to stuff squid, offering a tasty alternative to the traditional rice and chorizo filling.
Alheira can also be used as a pizza topping, adding a regional Portuguese touch, in scrambled eggs for a hearty breakfast, or in sautéed pasta for an unexpected touch.
An example of a more innovative use is the "Alheira Tagliatelle" with leeks and mushrooms, inspired by Italian cuisine.
When using Alheira as the main ingredient, rather than as a filling, it is recommended that it be well fried in a pan to obtain a crispy texture 3.
Alheira's ability to adapt to different preparation methods and be incorporated into dishes ranging from traditional to innovative demonstrates its versatility and its appeal to a wide range of palates and culinary preferences. The evolution in the ways it is consumed, from the simplest and most traditional preparations of Trás-os-Montes to the most common and modern presentation, reflects its enduring popularity and the way it has adapted to contemporary tastes.
