🍒The Cherry Blossom Festival of El Jerte
The Jerte Valley with its blanket of white blossoms is a perfect place to visit for its natural beauty, outdoor activities, and gastronomic delights. Plus, a chocolate and cherry mousse recipe.
In February I wrote about the stunning almond blossoms that dot the Iberian landscapes in late winter. And now as we head into spring, the delicate white blossoms of the cherry trees are in full glory, in particular in the valley of El Jerte in the province of Caceres, Extremadura, a short two and a half hours’ drive west of Madrid.
I was lucky enough to witness this spectacular explosion of cherry blossoms in the late 1990s. Unfortunately the slides I took on my old analogue camera did not do the breathtaking landscapes justice. Even the photos I include here don’t quite capture the magic of the Jerte Valley in early spring.
The Jerte Valley lies between two ranges in the Gredos Mountains – the Sierra de Tormantos and the mountains of Traslasierra y Sierra de Bejar. The ancient glacial valley creates a microclimate ideal for growing cherries, and today there are 1.5 million of the trees dotted throughout 11 municipalities. A road trip is a great way to check out the picturesque villages with their giant stork nests perched upon bell towers, and of course there are numerous walking trails that allow you to get up close and personal to the blossoms.
El Jerte attracts nature lovers to not just the spring blossoms but to the valley’s gorges, waterfalls, and rushing rivers of melted snow from the Gredos peaks. The crystalline waters carve and sculpt the granite rocks into the smooth natural pools known as Giants’ Cauldron in the Garganta de los Infiernos Nature Reserve – a popular spot in summertime.
The best time to see the blossoming trees are from mid March to early April. This year (2024) the Fiesta del Cerezo en Flor (Cherry Blossom Festival) takes place between 22nd March to 7th April with music, markets, theatre, photography exhibitions, guided walking tours, workshops, and painting competitions. Be sure to check out the Cherry Museum in the village of Cabezuela del Valle too, located in a unique example of the traditional architecture of the valley.
If you miss the Blossom Festival, there is always the harvest festival held at the beginning of June during the Cerecera. The cherries of El Jerte are harvested from the end of April to mid July, depending on the variety and altitude, during the Cerecera, and this is the perfect time to get to taste the cherries collected straight from the trees, pick up a few artisanal products, and enjoy gastronomic events and tastings.
The Picota cherry is a type of cherry grown on terraced fields in the Jerte Valley. Given the Denominacion de Origen (certificate of origin), the Picota del Jerte cherries are sweet with a firm texture, and smaller than most other varieties (24-26mm) ranging in colour from light red to deep purple. They are matured on the tree and highly prized.
Cherries offer many health benefits including an abundance of vitamins C and B2, potassium, and fibre. They are rich in antioxidants and anti-inflammatory compounds. They are also an extremely versatile fruit that go well with both sweet and savoury dishes.
They can be eaten dried as a snack, frozen in smoothies and compotes, tossed in fruit salads, baked into cakes, pies, and crumbles, or made into jams, ice cream, and an endless list of other desserts. They also make a great accompaniment to red meats and BBQs as a rich savoury sauce.
Cherry and Chocolate Mousse
What better way to enjoy Easter chocolate than with a cherry and chocolate mousse? If fresh cherries are unavailable, fear not because frozen cherries or jarred cherries are an excellent alternative.
200g dark chocolate (60-70%)
400g cherries
200ml double cream
4 large eggs
2 tablespoons of dark Muscovado sugar.
In a Bain Marie (a bowl that sits on a low simmering pot of water), melt the chocolate and leave to cool.
In a saucepan, gently cook the chopped cherries with the sugar until thick and syrupy.
In a bowl, whip the cream until stiff peaks begin to form.
In another bowl, separate the egg yolks and whites. Beat the yolks and add them to the cream.
In a clean bowl, whisk the egg whites with a pinch of salt until stiff (the whites, that is, not you).
Fold the chocolate into the cream mixture before gently folding in the egg white mixture with a spatula. This must be done slowly as to not break down the aerated whites.
Serve chilled in small bowls or glasses topped with grated chocolate and cherries.
Fascinating! I had no idea that Spain has a prized cherry-growing region. Would love to visit one day 🌸🍒
Oh wow how did I miss out on seeing this in el jerte. Must go back to Madrid next spring. Thanks again and happy Easter 🫶