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In spring, the streets, gardens and fields of the small village of Itxassou in the center of the French Basque region fill with the colors and scents of cherry blossoms. The trees are scattered around the orchards or at the edges of fields in Itxassou, from the valley floor up to the mountain flanks.
Many varieties of Itxassou cherries exist, including Peloa, Xapata and Belxa, as well as the rarer Markichta and Garoua.
Itxassou cherries are excellent eaten fresh, but they are also used in various typical recipes, like jam, the traditional Gâteau Basque, cherry syrup and sweet-and-sour cherries.
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