Autumn in Portugal is all about harvests, cosy days and comforting flavors. Local markets fill with seasonal colors, from deep orange pumpkins to ripe grapes, while the smell of roasted chestnuts starts taking over the streets.
From roasted chestnuts to homemade quince paste, here are five Portuguese autumn flavors worth discovering this season.
1. Chestnuts (Castanhas)
Nothing says autumn in Portugal quite like the smell of roasted chestnuts.
From October onwards, street vendors roast chestnuts over hot charcoal and serve them in paper cones. They are the perfect snack for an autumn afternoon.
Chestnuts are particularly associated with São Martinho, celebrated on 11 November, when families and friends gather to enjoy roasted chestnuts and jeropiga in a tradition called Magusto.
You can also find fresh chestnuts at local markets and supermarkets, making them easy to prepare at home.
How to enjoy them: You can eat chestnuts on their own, roasted or boiled, as a snack or even as a dessert. For extra flavour, try adding a little butter while they’re still warm. They’re also delicious served as a side dish with meat dishes, such as pork loins or belly.
2. Pumpkin Jam (Doce de Abóbora)
Pumpkin is one of autumn’s most recognisable ingredients, and in Portugal, one of its most delicious uses is doce de abóbora, a traditional pumpkin jam.
Slowly cooked with sugar and often flavored with cinnamon, this sweet preserve has a rich texture and a warm, comforting flavor. It is commonly served with cheese, and sometimes almonds are added giving it a special touch.
You will often find pumpkin jam in traditional restaurants, local grocery shops and at regional food markets. It is also a popular homemade preserve, with recipes passed down through generations.
How to enjoy it: Try it with requeijão, a soft fresh cheese, spread it on fresh bread or serve it on a cheese board for a simple Portuguese-inspired snack.
3. Jeropiga
Jeropiga is a traditional Portuguese alcoholic drink particularly associated with the autumn harvests and São Martinho celebrations.
Made by adding grape spirit to grape must before fermentation is complete, it retains a noticeable sweetness.
Although it resembles wine in appearance, jeropiga is a different drink, with its own production process and typically higher alcohol content.
Where to try it: Look for it in Portuguese wine shops, traditional grocery stores or local São Martinho celebrations. Enjoy it in moderation, as it is an alcoholic drink.
4. Persimmons (Dióspiros)
Autumn is also the season for dióspiros, or persimmons, a bright orange fruit that appears in markets across Portugal.
There are different varieties, with some having a firm, crisp texture and others becoming extremely soft and almost creamy when ripe. Their naturally sweet flavour makes them an easy seasonal snack and a great addition to breakfast bowls, fruit salads or desserts.
If you visit a Portuguese market between autumn and early winter, you will often find persimmons alongside other seasonal fruit, including grapes and pomegranates.
How to enjoy them: Eat firm varieties sliced, or enjoy softer persimmons with a spoon when fully ripe. If you’re unsure which variety you’re buying, ask the market seller for advice.
5. Quince Paste (Marmelada)
Quince is another fruit closely associated with autumn in Portugal. Although it is usually too astringent to enjoy raw, it becomes wonderfully fragrant when cooked.
One of the most traditional ways to prepare it is marmelada, a quince paste made by cooking the fruit with sugar until it develops its characteristic firm texture.
Marmelada remains a favorite accompaniment to cheese. It is often served as part of a simple snack or at the end of a meal, combining sweet and savory flavors in a distinctly Portuguese way.
How to enjoy it: Pair a slice of marmelada with Portuguese cheese and fresh bread for a traditional afternoon snack. It is also great with bananas or a slice of cake.
If you’re settling into life in Portugal, take the opportunity to shop locally, ask about seasonal produce and try something new. Sometimes, getting to know a country starts with something as simple as a paper cone of roasted chestnuts or a slice of marmelada shared over a cup of coffee.
