Sweet spoons, or “glyko tou koutaliou” are an ever-present dessert in Greek and Cypriot households offered to guests as a welcome gesture. These treats represent the essence of Greek hospitality.

On every Greek island, there is a unique selection of sweet spoons but it is believed that this tradition has roots in the East via traders.

So what are sweet spoons exactly?

The glyko tou koutaliou has evolved from the ancient practice of drying seasonal fruits and vegetables and combining them with honey or molasses to preserve them throughout the year.

They are technically a hybrid between fruit preserved in syrup and candied fruit. They can be made with citrus skins and stone fruits, as well as with creative ingredients such as vegetables, young walnuts, flowers and much more… but the true secret lies in the consistency and thickness of the syrup.

The ideal sweet spoon has thick syrup, bright colour and the fruit should hold its original shape. It shouldn’t be overly sweet but, if so, a glass of cold water served alongside will do the trick.

How to serve sweet spoons?

On its own, served on a spoon and a plate with a glass of cold water and Greek coffee
As a cake or pancake topping
On Greek yoghurt

Although our favourite way to serve it is along with cheeses as an aperitivo. Imagine a platter of pan-fried halloumi, so salty and crispy, accompanied by sweet and flavourful sweet spoons. A match made in heaven!

Melisses’ favourite

We love bergamot sweet spoons as well as the classic “vissino” or sour cherry with thick Greek yoghurt and pistachios. But it was here in Andros that we discovered the most special one - lemon blossom sweet spoons that Margarita from @to_periptero_ makes every year and stores in precious glass jars.

Photo courtesy: Mèlisses archive

Words by Veronika Krizova & Allegra Pomilio

SWEET SPOONS