As summer has now arrived, we are eagerly anticipating the start of the Picota cherry season! We have partnered again with Spanish celebrity chef Omar Allibhoy to create 3 new seasonal Picota recipes, demonstrating the versatility of this cherry variety.
Naturally sweet and packed with goodness, Picota cherries have a story as unique as their taste. For generations, these crunchy cherries have been produced at family-run farms carved out of the high mountainsides of the picturesque Jerte Valley.
The Picota variety boasts a uniquely fleshy and crunchy texture as well as a longer shelf life than other cherry varieties. Its deep red colour is indicative of the rich flavours that lie within.
The recipes and images are free to use in your publication provided credit is given to Omar Allibhoy for recipe creation and Costas Millas for photography.
PICOTA CHERRY BASQUE CHEESECAKE
Ingredients:
For the base:
– 150g digestive biscuits, crushed
– 80g unsalted butter, melted
For the filling:
– 600g cream cheese, room temperature
– 250g caster sugar
– 6 large eggs
– 500ml double cream
– 1 tsp vanilla essence
– 25g plain flour
– 400g Picota cherries, pitted
Method:
1. In a saucepan, combine 150g sugar and the pitted Picota cherries. Heat gently, stirring occasionally, until the Picota cherries release their juices and begin to soften (about 6 minutes). Remove half of the Picota cherries and half of the syrup that has formed and keep refrigerated for serving later.
2. Line a 23cm springform pan with two overlapping sheets of parchment paper, ensuring they extend at least 5cm above the pan’s edges. Crush the digestive biscuits finely and mix with the melted butter until well combined. Press the mixture firmly into the base of the mould. Pick the remaining Picotas from the syrup and place over the biscuit base. Refrigerate while preparing the filling.
3. Preheat your oven to 200°C fan. Beat the cream cheese, double cream, the remaining sugar, eggs, vanilla essence, flour and the remaining syrup until smooth and creamy. You can use any kind of blender if it is easier for you.
4. Pour the batter over the chilled biscuit and cherries base. Bake for 45 minutes until the top is deeply browned but the centre still has a significant wobble. It needs to look as if it is completely undercooked inside. Remove it from the oven and let it cool at room temperature for at least 5 hours before serving. This cooling time is crucial for achieving that perfect fondant centre.
5. Cut a slice and serve with a spoonful of cherries and their syrup (tip: reduce the remaining syrup in a pan on a low heat for a few minutes to thicken it for serving).
Prep time: 30 minutes
Cooking time: 45 minutes
Cooling time: 5 hours minimum
Serves: 8-10
This twist on a Spanish classic combines the traditional Basque cheesecake with a buttery biscuit base, while celebrating the natural sweetness of Picota cherries. The extended cooling time guarantees the perfect fondant centre that makes this dessert truly special.
PAN-FRIED HAKE, PICOTA CHERRIES, CHORIZO AND ARTICHOKES
Ingredients:
– 4 x 180g hake fillets, skin on
– 200g cooking chorizo, diced
– 200g Picota cherries, pitted and halved
– 400g artichoke hearts (from a jar), quartered
– 4 garlic cloves, thinly sliced
– 3 tbsp olive oil
– 1 tbsp sherry vinegar
– Small bunch of flat-leaf parsley, roughly chopped
– Sea salt and freshly ground black pepper
Method:
1. In a large frying pan, heat 2 tablespoons of oil over a medium heat. Add the diced chorizo and artichokes, cooking for about 5 minutes until crispy. Stir in the garlic and cook for an additional minute. Pour in the sherry vinegar, add the Picota cherries and cook for just 1 minute more to warm them.
2. Pat the hake fillets dry and season well with salt and pepper. In a separate pan, heat the remaining tablespoon of olive oil over medium-high heat. Place the hake fillets skin-side down and cook for 5-6 minutes until the skin is crispy. Carefully flip and cook for another 1-2 minutes until just cooked through.
3. Serve the Picotas, chorizo and artichokes as a base and place the fillet of hake skin side up on top. Buen provecho!
Prep time: 20 minutes
Cooking time: 25 minutes
Serves: 4
This dish celebrates the versatility of Picota cherries in savoury applications. The combination might seem unusual, but the sweetness of the cherries perfectly balances the smoky chorizo and delicate hake.
PICOTA CHERRY, BUTTER BEAN, GREEN BEAN AND MINT SALAD
Ingredients:
– 300g Picota cherries, pitted and halved
– 400g cooked butter beans
– 250g fine green beans, trimmed
– 2 baby gem lettuce, leaves separated
– Large handful of fresh mint leaves
– 2 shallots, finely sliced
For the dressing:
– 3 tbsp extra virgin olive oil
– 1 tbsp sherry vinegar
– 1 tsp Dijon mustard
– Sea salt and freshly ground black pepper
Method:
1. Bring a pan of salted water to the boil. Add the green beans and cook for 3 minutes until tender but still crisp. Immediately plunge the beans into ice-cold water to retain their bright colour. Drain well and pat dry.
2. In a small bowl, whisk together the olive oil, sherry vinegar, and Dijon mustard. Season well with salt and pepper. The dressing should be punchy as it will be coating the mild beans.
3. In a large serving bowl, arrange the baby gem leaves, then top with halved Picota cherries, butter beans, cooled green beans, and sliced shallots. Tear in most of the mint leaves, saving some for garnish. Pour over the dressing and toss gently to combine. Garnish with the remaining mint leaves.
Prep time: 15 minutes
Cooking time: 5 minutes (plus cooling)
Serves: 4-6
This vibrant salad combines the sweetness of Picota cherries with creamy butter beans and crisp green beans, creating a dish that’s both satisfying and refreshing. It’s Omar’s modern take on a Spanish bean salad, where the Picotas become the star, adding an unexpected but delightful twist that makes this dish perfect for summer entertaining.
- The Picota cherry season runs from the middle of June to the beginning of August.
- The UK promotional campaign is run by AGRUPACIÓN DE COOPERATIVAS VALLE DEL JERTE
- Picota cherries are unique to the Jerte Valley and are protected by a denomination of origin (DO) certificate, which verifies the fruit has been grown, harvested, and packed under rigorous quality control procedures.
- The Picota variety is sold naturally stalkless. The stalk is left on the tree when harvested by hand, ensuring the fruit is only picked once optimum ripeness is reached.
- Spain’s largest export markets are the UK and Germany.