Less portable, but succulent, are figs, whose main season is August and September. Reliable picnic fruits include cherries (June–July) krystália, small, heavenly green pears (Sept–Nov) vaniliés, orange- or red-fleshed plums (July–Oct) and kiwi (Oct–May). Fruit is relatively expensive and available mainly by season, though in more cosmopolitan spots one can find such things as avocados for much of the year. Greece imports very little produce from abroad, aside from bananas, the odd pineapple and a few mangoes. Harder graviéra is the second most popular cheese. Feta cheese is found everywhere, often with a dozen varieties to choose from, made from goat’s, sheep’s or cow’s milk in varying proportions. Sheep-milk yoghurt ( próvio) is richer and sweeter than the more common cow’s-milk. Honey is the ideal topping for the famous local yoghurt, which is widely available in bulk. Olives are ubiquitous, with the Kalamáta and Ámfissa varieties usually surpassing most local picks in quality. Standard white bread is often of minimal nutritional value and inedible within a day of purchase, although rarer brown varieties such as olikís (wholemeal), sikalísio (rye bread) or oktásporo (multi-grain) fare better. Picnic ingredients are easily available at supermarkets, bakeries and greengrocers sampling produce like cheese or olives is acceptable. Such outlets can often be good value (€4–7 for the works, including coffee), especially if there’s competition. The only egg-and-bacon kinds of places are in resorts where foreigners congregate, or where there are returned North American- or Australian-Greeks. There might be some fresh fruit, decent yoghurt and pure honey, if you are lucky. This is reflected in the abysmal quality of most hotel “continental” offerings, where waxy orange squash, stewed coffee, processed cheese and meats, plus pre-packaged butter, honey and jam (confusingly called marmeládha), are the rule at all but the top establishments. Greeks don’t generally eat breakfast, more often opting for a mid-morning snack.
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