Hebe was the ancient Greek goddess of eternal youth. Portrayed as a beautiful young woman, she is known for serving ambrosia and nectar in a golden chalice, the food and drink of the gods that conferred longevity and immortality.

“Now the gods, seated by the side of Zeus, were sitting in council on the golden floor, and among them the goddess Hebe poured them ambrosia and nectar, while they with golden drinking-cups pledged each other, gazing down on the city of the Trojans.”
Homer, Iliad

Hebe is the name of our range of fruit preserves, known in Greece as “spoon sweets”, a Greek household item for centuries. The name “spoon sweets” derives from their traditional use as a welcome offering for visitors of a spoonful of one or another preserve in small glass or crystal dish with a glass of cold water on the side.

Hebe sweet preserves are produced in the mountain ranges of Pelion in central Greece, the ancient home to the mythological Centaurs, a region famous for their “sweets of the spoon”.

They are most commonly eaten as toppings for yogurt and vanilla ice cream, the perfect sweet touch for a snack or to finish a meal.
In addition spoon sweets are used
as a topping for cheesecake, crepes and waffles
in place of jam on bread and butter, and viennoiseries
in smoothies and milkshakes
in layer cakes like black forest
as a sweet accompaniment to cheese
in tea, whole or syrup only


The bergamot fruit is not edible raw but an essential oil extracted from its aromatic peel is used to flavor confectionery, tea, as well as ACAIA olive oil. Add bergamot to your fruit cake recipes in place of candied fruit or add a teaspoon of syrup to your favorite tea.

Black Cherry

To be made into spoon sweets, Hebe black cherries are harvested by hand when firm, often slightly underripe. This tasty summer fruit is low in calories and provides fiber, vitamin C, minerals and melatonin to your diet. Delicious eaten on its own or added to your vanilla ice cream or on toast.


The fig spoon sweet is made using figs that are still green and firm. Figs are rich in minerals including calcium, magnesium, iron and copper, as well as vitamins A, E and K. They are also a great source of fiber. Recognized for their nutritional value by the ancient Greeks, figs were an important part of the diet of Olympic athletes.


The well-known orange offers protection against numerous diseases, lowers cholesterol and fights viral infections. Use its syrup to glaze your orange cake. Use it as a filling for your crepes, or pour it over toasted and buttered bread.


Grown on the slopes of Pelion Mountain in central Greece, Hebe quince is picked in autumn among the amber leaves. Crunchy with a bright yellow colour, the quince spoon sweet makes an ideal combination with Greek yogurt giving a refreshing taste.

Sour Cherry

Closely related to the wild cherry, the sour cherry is more acidic and so is useful primarily for cooking. This fruit has been documented by the Greeks as early as 300 B.C. Serve alone, with coffee, or as a topping on yogurt, vanilla ice cream, on pana cotta, cheesecake, tarts, crepes, or use to make ice cream or other desserts.


Hebe walnut spoon sweets are made from baby walnuts harvested in spring when they are unripe and their flesh is tender and crispy in texture and bitter in taste. Their preparation requires a great deal of experience and attention. The ultimate goal is to achieve the ideal texture, crispiness and flavour.