Spoon sweets are sweet preserves, served in a spoon as a hospitality gesture in Greece, the Balkans and in the Middle East, and Russia.
They can be made from almost any fruit, though sour and bitter fruits are especially prized. There are also spoon sweets produced without fruit.
It is the foremost traditional treat in Greek homes. The majority of these sweets are prepared during the harvesting season when the fruits are ripe, like wild cherries, grapes, figs, apricots, berries, plums, quinces, bergamots and citrons.
Spoon sweets, are prepared from fresh fruits that have not ripened and/or seeds (e.g. walnuts, bitter figs), and various vegetables as (small tomatoes or small eggplants).
Not only are these raw materials used in spoon sweets, they are also great as jams, marmalade or preserved (stewed) fruits.
The overall method of preparation is essentially the same as that of marmalade, except that fruit pieces remain firm and whole and are used as a toppings on ice creams in yogurt, or as a spread on toasted bread for breakfast.