Greek products kissed by the sun
Under the hot Greek sun
The tradition of sun-drying fruits and vegetables under the Greek hot sun has been passed down from generation to generation, from antiquity to the present day. The need of preserving summer fruits and vegetables during winter brought on the habit of drying them individually in order to preserve their summer aromas.
Sun dried figs
Dried figs are commonly used in the Greek diet dating back to ancient Greece.
Today the country produces about 5,500 tons of dried figs. The fig orchards occupy an area of approximately 21 km covering Greece while Messinia, Laconia, Arcadia and Evia (Kimi) are the main producing areas.
An important part of the production is sold out in various EU countries as well as in other ones such as the USA, Canada and Australia.
The fresh figs harvest process begins in August. Fresh figs are harvested in August, either by hand directly from the tree or from the nets placed under the fig trees. Next step is done by the fig producer who screens the figs, lays them out to dry in the sun and the opens them and attaches them into pairs.
As in raisins, figs are among the healthiest snack choice offered by Greek nature. Besides being high in fiber, they contain potassium, magnesium, iron and calcium, along with their caramel flavour, they are simply irresistible.
Besides using figs as snacks, you can enjoy them in salads or use them as an ingredient in various dishes.
KALAMATA DRIED FIGS
The area around Kalamata is renowned for the production of high quality dried figs.
Figs were a staple food among ancient Mediterranean cultures. They were usually dried, either in the sun or in ovens thus retaining most of their nutritional value and sweet taste.
High quality dried figs from the area around Kalamata.
Very juicy and delicious, are available throughout the year.