The practice of drying tomatoes in the sun during the hot summer months is particularly widespread in certain regions of Greece, such as Chios and Santorini, where characteristic strings of tomatoes are hung out to dry in the sun. In the past, when there was no means of preserving tomatoes by freezing, people would dry them in the sun, often removing most of their moisture so that they could be stored and kept for long periods.
Completely dried tomatoes were traditionally threaded onto string, and when needed, they were soaked in warm water before use. Today, they can be found in markets or on islands sold in this traditional way, or preserved in jars, often stored in olive oil or even made into purée. In recent years, sun-dried tomatoes have become popular in many dishes, valued both for their rich flavour and their high content of lycopene, antioxidants and vitamin C. They are available in a wide variety of colours, sizes and flavours, and are traditionally served with olive oil, rosemary, basil and garlic.
Dried Figs
Dried figs have been a part of the Greek diet since Ancient Greece. Today, approximately 5,500 tonnes of dried figs are produced annually from fig orchards covering around 2,100 hectares, with Messinia, Laconia, Arcadia and Evia (Kymi) being the main production areas. A significant proportion of the production is exported to various EU countries as well as to third countries such as the USA, Canada and Australia. The harvest of fresh figs begins in August.
Fresh figs are picked by hand, either directly from the tree or from nets placed beneath the fig trees. They then undergo an initial sorting by the producers themselves before being dried in the sun, either whole or split open and pressed together in pairs.
Like raisins, figs are one of the healthiest snack options offered by the Greek land. In addition to their high fibre content, they contain potassium, magnesium, iron and calcium, which—together with their naturally caramel-like flavour—make them irresistible. Beyond being enjoyed as a snack, they can also be used in salads or as an ingredient in a variety of dishes.
Currants
The Corinthian currant is one of the oldest products of Greek land. Modern nutritional science now recognises its beneficial properties. Corinth, as well as the whole of the Peloponnese, is considered the birthplace of this unique sweet product, which features prominently in traditional cooking and confectionery. The island of Zakynthos also produces exceptional currants, which also carry a Protected Designation of Origin (PDO). After the grape harvest, the grapes are spread out on drying grounds under the intense summer sun. In this way, all the nutrients of the vine are concentrated, as if “fermented with sunlight”. This is a food whose delightful flavour rivals its nutritional value.
Sun-Dried Wines
Sun-dried wines (or “liasta” wines) are sweet wines traditionally produced throughout Greece. Their name reflects the practice of sun-drying, in which overripe grapes are left to dry in the sun on special drying platforms after harvest, resulting in partial dehydration.
Sun-dried grapes are extremely rich in sugars, producing wines that, at the end of alcoholic fermentation, retain a significant amount of unfermented sugar and are therefore distinctly sweet.
However, these wines also preserve the concentrated aromas of the grape, developing great aromatic complexity and character with ageing. They also retain a high level of acidity, since sun-drying concentrates not only sugars and aromas, but also the grape’s natural acids. Famous examples include the sun-dried wine of Santorini, known as Vinsanto, as well as those from Samos, Siatista, Chania, Sitia and Paros.
Completely dried tomatoes were traditionally threaded onto string, and when needed, they were soaked in warm water before use. Today, they can be found in markets or on islands sold in this traditional way, or preserved in jars, often stored in olive oil or even made into purée. In recent years, sun-dried tomatoes have become popular in many dishes, valued both for their rich flavour and their high content of lycopene, antioxidants and vitamin C. They are available in a wide variety of colours, sizes and flavours, and are traditionally served with olive oil, rosemary, basil and garlic.
Dried Figs
Dried figs have been a part of the Greek diet since Ancient Greece. Today, approximately 5,500 tonnes of dried figs are produced annually from fig orchards covering around 2,100 hectares, with Messinia, Laconia, Arcadia and Evia (Kymi) being the main production areas. A significant proportion of the production is exported to various EU countries as well as to third countries such as the USA, Canada and Australia. The harvest of fresh figs begins in August.
Fresh figs are picked by hand, either directly from the tree or from nets placed beneath the fig trees. They then undergo an initial sorting by the producers themselves before being dried in the sun, either whole or split open and pressed together in pairs.
Like raisins, figs are one of the healthiest snack options offered by the Greek land. In addition to their high fibre content, they contain potassium, magnesium, iron and calcium, which—together with their naturally caramel-like flavour—make them irresistible. Beyond being enjoyed as a snack, they can also be used in salads or as an ingredient in a variety of dishes.
Currants
The Corinthian currant is one of the oldest products of Greek land. Modern nutritional science now recognises its beneficial properties. Corinth, as well as the whole of the Peloponnese, is considered the birthplace of this unique sweet product, which features prominently in traditional cooking and confectionery. The island of Zakynthos also produces exceptional currants, which also carry a Protected Designation of Origin (PDO). After the grape harvest, the grapes are spread out on drying grounds under the intense summer sun. In this way, all the nutrients of the vine are concentrated, as if “fermented with sunlight”. This is a food whose delightful flavour rivals its nutritional value.
Sun-Dried Wines
Sun-dried wines (or “liasta” wines) are sweet wines traditionally produced throughout Greece. Their name reflects the practice of sun-drying, in which overripe grapes are left to dry in the sun on special drying platforms after harvest, resulting in partial dehydration.
Sun-dried grapes are extremely rich in sugars, producing wines that, at the end of alcoholic fermentation, retain a significant amount of unfermented sugar and are therefore distinctly sweet.
However, these wines also preserve the concentrated aromas of the grape, developing great aromatic complexity and character with ageing. They also retain a high level of acidity, since sun-drying concentrates not only sugars and aromas, but also the grape’s natural acids. Famous examples include the sun-dried wine of Santorini, known as Vinsanto, as well as those from Samos, Siatista, Chania, Sitia and Paros.
