A Fragrant Treasure with Endless Uses
Citrus fruits from Elis are exported across Greece and internationally, enjoyed fresh, used in cooking, or processed into juices, marmalades, and liqueurs. The citrus industry is vital to the local economy, supporting farmers and cooperatives while preserving traditional farming practices.
In cooking, lemons play a key role. They are the base of avgolemono, a classic egg-lemon sauce for soups and stews with chicken, lamb, or fish. Lemon juice is a staple in marinades, enhancing the flavor and tenderness of meats and seafood. It also enriches roasted dishes like pork, lamb, and chicken when paired with garlic and oregano.
In desserts, oranges and lemons shine in spoon sweets, where whole or sliced fruits are preserved in syrup. Portokalopita, a syrup-soaked orange cake with phyllo and yogurt, is a beloved treat, while mandarin-flavored biscuits and pastries add a citrusy twist to traditional sweets.
Citrus fruits are also essential in beverages. Fresh orange juice is a breakfast staple, while citrus peels are infused into spirits like Tentura, a spiced liqueur from Patras, adding aromatic depth to Greek drinks.
