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The Arbutus Honey is collected from the nectar dews of the spring Arbutus (Arbutus Unedo) and its great nutritional value make it extremely suitable for the stimulation of our body. It has an intense, strong flavor that tastes like bitter caramel and challenges the most demanding consumers. Its color is dark bronze and it crystallizes very quickly (2-4 months from its harvesting).
It is a special type of honey offered to us directly from the gorges and the green slopes of Mount Parnon at an altitude grading from 200m-800m.
The Arbutus Honey is harvested in this virgin region from April until late May and since it is the first production of the year, bees offer their pollination services with great enthusiasm. After harvesting, the honey is carefully filtered and packed directly into glass jars in the modern facilities of the Fasilis family. The whole process does not exceed one month from the time of harvest. Honey is then stored in dark and dry spaces, at low temperature, ready to be released for consumption.
|General Information||Nutritional Information (per100g)|
|TYPE||Organic arbutus honey||ENERGY||332 Kcal|
|COLOR||Pale red||CARBOHYDRATES||82,5 g|
|AROMA||Special scent||Storage Conditions|
|CRYSTALLIZATION||>18 months||Keep in a cool, dry, dark and odorless place (< 15°C for long storage period). The arbutus honey crystallizes relatively quickly. The crystallization of the honey is a natural process that depends only on its plant origin. It returns to its original state with moderate heat. (bain-marie).|
|HARVEST AREA||Southeastern Peloponnese|
|HARVEST PERIOD||April – May|
Honey crystallization and reset to original status
Honey has a natural trend to crystallize. The crystallization of honey has nothing to do with its quality. In a vase full of honey, crystals begin to form first at the bottom and then at the rest of the vase. New crystals will be added daily and that gives a non-pleasant look to the honey. Crystallization makes honey difficult to use, as well. But, crystallized honey keeps all of its properties.
In case that your favorite honey crystallizes, do not worry ! On the contrary, you should be glad that you have bought an excellent honey (impure honey does not crystallize). Crystallized honey can be reset to its original state by using a moderate heated bain-marie. Just heat up the honey and it will be th same as when you bought it. One may also leave the honey vase to heat up on a heating radiator for a few minutes, it will be fine.
Honey and its properties
-A legend claims that the body of Alexander the Great was secured in a glass coffin full of honey, to be preserved until it reached the burial location. The antiseptic and antibacterial properties of honey were already known.
-Honey contains 77% to 78% sugars (mainly glucose and fructose) and has very low moisture content, so it does not favor the growth of micro-organisms.
-Honey cosuming seems to be responsible for the longevity of many famous beekeepers (80 to 100 years).
Classic balsamic vinegar dressing
- 100gr honey
- 250ml extra virgin olive oil
- 400ml balsamic vinegar
Mix thoroughly and refrigerate. Stays fresh for a long time. Suitable for all green salads. Enjoy !
Honey dressing for green salads
A quick and delicious honey-based dressing. Ideal for green salads.
• 6 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon mustard
• 1 tablespoon honey
Mix everything in a blender or by hand until you get an homogeneous yummy dressing !
Fried Cheese Pies with Honey
A guaranteed delicacy, by our dear friend, chef Nikos
- Feta cheese or Cretan "Graviera"
- Honey fir, heather or chestnut
- Extra virgin olive oil
Wrap the cheese (either feta or graviera) in filo. Choose the shape and size you like better.
Fry in very hot olive oil. Sunflower oil is also acceptable.
When the pies get reddish enough, withdraw from the pan and dry with kitchen paper.
Serve and drizzle the honey evenly over top. You can add some sesame and enjoy!
Hint : All fried pastries match best with "thick" honeys; fir, pine, heather, chestnut, arbutrus, etc.