The whole Mediterranean fruit bowl grows in temperate Greece and each season has its own Greek fresh fruits specialties: apples, pears, kiwis, and quinces in winter; citrus fruits in winter, spring, and throughout the summer (specific varieties are cultivated so that there is almost always some seasonal orange available), apricots, cherries, and strawberries in late spring and early summer, then the whole spectrum of luscious summer fruits, from peaches to melons to figs and, finally, grapes, at the end of every Greek summer. Some fruits are closely associated with specific regions, such as the small crab apples from Mt. Pelion, called “Firikia”; peaches and cherries from central Macedonia; cherries from Agia in Larissa; citrus fruits from the Peloponnese; figs from Kalamata and Evia; and more. Greece exports much of its harvest, either fresh or processed into juices and canned product (especially canned peaches). But, luckily, there is still plenty to savor fresh all year round. Greeks, in keeping with the Mediterranean tradition, typically eat several servings of Greek fresh fruits a day, mainly after the meal. There is also a whole range of preserves, called “spoon sweets”, made with seasonal fruits (as well as some vegetables and young nuts) put up in simple syrup.