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Spoon Sweets in Season

When to Make Greek Spoon Sweets for Best Results

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Greek Spoon Sweets

Greek Spoon Sweets

Photo © © N. Gaifyllia, licensed to About.com, Inc.
Seasonal cooking is a basic element of Greek cooking, and spoon sweets (syrupy preserves) are no exception. Some fruits, vegetables, and nuts need to be used when immature, some when slightly underripe, and some when fully ripened. Learn the season for each.

Spring

  • Green walnut made with immature green walnuts
  • Pistachio made with immature pistachios
  • Rose petal on the southern island of Crete

Summer

  • Apricot
  • Cherry
  • Fig, using the immature green fruit
  • Peach
  • Plum
  • Rose petal, specialties at this time of year from the island of Chios and areas of the Peloponnese
  • Sour cherry
  • Tomato, using small tomatoes
  • Watermelon, using the rind of early season young melons

Late Summer

  • Eggplant, using small eggplant
  • Fig, using ripe figs
  • Grape
  • Pear
  • Raisin, a specialty on Crete

Fall

  • Apple, generally using firikia, a small oblong apple, specialty of Mt. Pilio
  • Pumpkin, from Naoussa
  • Quince

Winter

  • Bergamot
  • Bitter orange (small), whole when immature, pieces of rind when ripe
  • Kumquat, from Corfu
  • Orange
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