Fresh Fruits


Pear is any of several tree and shrub species of genus Pyrus, in the family Rosaceae. It is also the name of the pomaceous fruit of these trees. Several species of pear are valued for their edible fruit, while others are cultivated as ornamental trees. Pears are a good source of dietary fiber. They consumed fresh, canned, as juice, and dried. The juice can also be used in jellies and jams, usually in combination with other fruits, including berries.


Cherry is the fruit of many plants of the genus Prunus, and is a fleshy drupe. The cherry fruits of commerce usually are obtained from a limited number of species such as cultivars of the sweet cherry, Prunus avium. Wild Cherry may refer to any of the cherry species growing outside of cultivation. Compared to sweet cherries, raw sour cherries contain slightly higher content per 100g of vitamin C and vitamin A. As raw fruit, sweet cherries provide little nutrient content per 100g serving. Dietary fiber and vitamin C are present in moderate content while other vitamins and dietary minerals each supply less than 10% of the Daily Value per serving, respectively.



Grape is a fruiting berry of the deciduous woody vines of the botanical genus Vitis. Grapes are the most widely produced commercial fruit crop in the world. They are often eaten fresh but are also commonly used to produce wine. Grapes can also be processed into jams, and preserves, juices, grape seed oil, grape seed extract, raisins and vinegar. They are small round or oval berries that feature semi-translucent flesh encased by a smooth skin. Some contain edible seeds while others are seedless. Grapes that are eaten as is or used in a recipe are called table grapes and as opposed to wine grapes (used in viniculture) or raisin grapes (used to make dried fruit).


Peach is fruit tree of the rose family, specific Rosaceae. Greece is one of the five countries with biggest production in peaches in the world. It is round juicy fruit with downy yellowish-red skin and a rough stone. Peaches are widely eaten fresh as a dessert fruit and are also baked in pies and cobblers, canned peaches, also, are a staple commodity in many regions. Yellow-fleshed varieties are especially rich in vitamin A. A medium peach contains small amounts of essential nutrients, but none is a significant proportion of the Daily Value.



Pomegranate is a fruit-bearing deciduous shrub or small tree in the family Lythraceae. The external appearance of the fruit and seed of this particular variety is very appealing. The fruit is large with a unified red colored crust of medium thickness, deep red seeds with a semi- sweet taste. The fruits are optimal either for juice production or fresh consumption. Pomegranate is rich in vitamins (A, C, E), folic acid, iron, potassium and fiber, while being low in calories. Pomegranate covers 40% of the amount of vitamin C and 25% of folic acid that an adult needs daily. It is rich in three different forms of antioxidants (tannins, anthocyanins, ellagic acid).


For thousands of years, Greek olives have been a basic component of the Mediterranean diet. The Greeks are faithful to tradition and attracted to light, fresh nourishing food. They love olives which, either as an appetizer or as a supplement, are considered to be a necessary daily nutrient. The great nutritional value of Greek olives, in conjunction with their flavor and taste, has been well established. Olives are a unique, pure and natural product, essential for a healthy lifestyle, since they are low in calories (less than 10 calories per olive), high in vitamins A, B1, B2 and C and also in iron and calcium, all necessary for the normal function of the human body. Also, olives are full of the compound oleuropein, which give them an intense bitterness.