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What fruits and veggies are in season right now in Greece?

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nm1999

nm1999

Active member
I need to know what I should be getting from the laiki! What is the best of the best right now? Thanks :)
 
Here are the fruits and veggies that I always eat every time I go to Greece (in the Summer):

- Cucumbers
- Tomatoes
- Peaches
- Grapes
- Watermelon
- Melon
- Peppers
- Figs

There are some that I can think of that are amazing!


Laiki-Markets-720x405.jpeg
 
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You can't go wrong with anything fresh that is from Greece! My absolute favorite are the fresh, perfectly ripened tomatoes.
 
Grapes, figs, plums, pomegranates...

Some of my family just went to the village to make tsipouro from the grapes we grow around my house.
 
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ellinasgolfer0320 said:
Grapes, figs, plums, pomegranates...

Some of my family just went to the village to make tsipouro from the grapes we grow around my house.
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Omg I had no idea that tsipouro was made from grapes...wow, what is that process like?
 
nm1999 said:
Omg I had no idea that tsipouro was made from grapes...wow, what is that process like?
Click to expand...
I have no idea. I've never made it, but the iconic anise smell and taste that ouzo and tsipouro have doesn't happen naturally, the anise smell and taste are added to the drinks after they're made. Most Greeks (except for people around Volos) don't like ouzo or tsipouro that tastes like anise, so they prefer the drink without the anise which tastes and smells more like tequila.
 
ellinasgolfer0320 said:
I have no idea. I've never made it, but the iconic anise smell and taste that ouzo and tsipouro have doesn't happen naturally, the anise smell and taste are added to the drinks after they're made. Most Greeks (except for people around Volos) don't like ouzo or tsipouro that tastes like anise, so they prefer the drink without the anise which tastes and smells more like tequila.
Click to expand...
@nm1999 This is what I found on Youtube

 
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Dough:
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Custard:
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    • Roll up the puff pastry sheets tightly into a log. Cut the log into 12 equal portions.
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    • Place about 2-3 tablespoons of the cooled custard filling in the center of the pastry circle.
    • Fold the edges of the pastry circle over the custard filling, creating a sealed pouch. Place the filled bougatsa onto the prepared baking sheet.
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