Nothing says Greek hospitality like γλυκό του κουταλιού, which translates to “sweet of the spoon.” Spoon sweets are fruits, and occasionally vegetables, preserved in syrup.
Every island in Greece seems to have its own fruit specialty. On Ikaria you will find sour cherry spoon sweets, and on Chios they use lemon blossoms. Santorini preserves its abundant tomatoes and Aegina its pistachios. Many spoon sweets utilize fruits that are slightly underripe, like green figs or bitter oranges.The island of Naxos is famous for making these sweets out of quince, a fruit so bitter that it can’t be eaten raw.
We also have a lovely range of Handmade Jams, Loukoumia and Vanilla Fondant (known as the Greek submarine), something we all remember eating when we were young.