Walnut spoon sweet
Serving spoon sweets (preserved fruit in syrup) to our guests is a gesture of hospitality and a customary welcome to the warm environment of a Cypriot home. They are called spoon sweets because the usual serving size is a well-filled teaspoon. Spoon sweets are usually served in a small dish or bowl along with local coffee and a glass of cold water or used as toppings in home-made cakes or desserts. In the past, spoon sweets were only made in an artizan way at homes, according to the skill and secrets of each housewife. Mothers passed their knowhow and their own recipes down to their daughters.
The walnut spoon sweet is a specialty of Cyprus, made from unripe walnuts, sugar, and dry carnation stalks. Fresh walnuts are harvested in spring when they are unripe and their flesh is tender and crispy in texture and bitter in taste. It takes about 7 days in water for the walnuts to loose their bitterness, before they are processed into spoon sweets. The walnut sweet is an authetic Cyprus dessert and its preparation requires a great deal of experience and attention. The ultimate goal is to achieve the ideal texture, crispiness and taste.