Description: Cereja da Cova da Beira PGI is the name given to the cherries originating from various varieties of cherry-tree traditionally cultivated in the area known as Cova da Beira. The "Cereja da Cova da Beira PGI" cherries are between 24 mm and 28 mm in diameter and weigh between 7 gr and 10 gr each. The colour varies depending on the variety, from a bright red to dark red. The stem is long, thick and light green in colour. The fruit is compact and very sweet.

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Description: They are the fruits of the species Opuntia tuna Mill, belonging to the cactus family. It has fleshy, succulent branches (commonly known as leaves), at the end of which the figs are arranged. The fruits are baciform, 5 to 8 cm long, and have a high number of spines, arranged in tufts.

Description: Fruit of the variety Physalis peruviana L. (Cape Goosberry), rich in vitamins A, B, C (60 mg/100 g), with high levels of phosphorus and iron. It is a berry with a diameter of 1.5 to 3.5 cm, with several flattened seeds, resembling a miniature tomato. The fruit is ripe when the casing or 'hood' is brown and the fruit is orange. It has a peculiar flavor that corresponds to a mixture of the flavors of strawberry, kiwi and blackcurrant, and the appearance of a tiny to-mato when free of its brownish wrapper.

Description: Fruit of the species Persea gratissima Gaerthn, ovoid or piriform, reaching 8 to 12 cm in length and up to 15 cm in width. The pulp, initially green, turns yellowish when well ripe and surrounds the seed, which is globulous and large. The avocado pulp, with a very fi-ne texture, is edible and has a flavor comparable to that of butter. The most cultivated varieties have violet or green colored fruits.

Description: Fruits group Casa Nova, Golden Delicious, Red Delicious, Gala, Fuji, Granny Smith, Jonagold, Pippin and Pink obtained in the geographical area, characterized by elevated consistency and crispness, the high percentage of sugar and  high acidity , which gives them a bittersweet taste and intense aroma. The high levels of total acidity is fundamental balance between sugars and acids gives to Maçã de ALcobaça the aroma and specific bittersweet taste that differentiate them from others.Other qualitative and sensory characteristics attributed to particular ecological conditions of the production area of Maçã de Alcobaça, is a high consistency and crunchy texture of the pulp, the intensity of the red color in groups of red fruits and bicolored, the intensity, the epidermis with lenticules or well-marked and open lenticels and the presence of russets closed the pit or stem cavity.