A product with history and identity
Plums, one of the most characteristic products of Skopelos, hold a special place in the island's history and gastronomy. With their deep purple colour and characteristic sweetness, they will awaken all your senses.
The cultivation of the plum tree on Skopelos is a tradition that has remained unchanged since the 19th century, when the first references can be traced. Skopelos plums were once a main export product of the Northern Sporades, carrying the island's reputation to Marseille and Constantinople.
Today, they are dried in the same traditional way, inside special chambers (kilns) heated with olive wood, a method that bestows a unique velvety texture, rich sweet aroma, and intense flavour on the fruit. This process requires absolute synchronisation with nature, is passed down from generation to generation, and has been recognised as an element of the island's intangible rural heritage. It is one of the many elements that capture the passion, patience, and knowledge of local producers.
There are three main varieties of plums: xina (sour), avgata (egg-shaped), and Agen. Xina plums are mainly used in cooking, lending depth and acidity to meat or fish dishes. Avgata and Agen plums are excellent raw materials for sweets, jams, and liqueurs. Locals enjoy the plums even plain, as dessert after a meal. They are also an ideal snack and natural source of energy for the island's hikers.
The survival of this cultivation until today has great cultural value and supports the local economy through small family businesses that promote dried plums as a genuine natural product. From traditional jams to aromatic liqueurs, Skopelos plums are a flavourful symbol of the island and a living link between the land, history, and taste.
The cultivation of the plum tree on Skopelos is a tradition that has remained unchanged since the 19th century, when the first references can be traced. Skopelos plums were once a main export product of the Northern Sporades, carrying the island's reputation to Marseille and Constantinople.
Today, they are dried in the same traditional way, inside special chambers (kilns) heated with olive wood, a method that bestows a unique velvety texture, rich sweet aroma, and intense flavour on the fruit. This process requires absolute synchronisation with nature, is passed down from generation to generation, and has been recognised as an element of the island's intangible rural heritage. It is one of the many elements that capture the passion, patience, and knowledge of local producers.
There are three main varieties of plums: xina (sour), avgata (egg-shaped), and Agen. Xina plums are mainly used in cooking, lending depth and acidity to meat or fish dishes. Avgata and Agen plums are excellent raw materials for sweets, jams, and liqueurs. Locals enjoy the plums even plain, as dessert after a meal. They are also an ideal snack and natural source of energy for the island's hikers.
The survival of this cultivation until today has great cultural value and supports the local economy through small family businesses that promote dried plums as a genuine natural product. From traditional jams to aromatic liqueurs, Skopelos plums are a flavourful symbol of the island and a living link between the land, history, and taste.
