Εσώφυλλο της ‘Ιστορίας Χρονολογικής της Νήσου Κύπρου’ του Αρχιμ. Κυπριανού(1788).
Name - Origin
Functional and symbolic role
Archim. Kyprianos, in his book "Ιστορία Χρονολογική της Νήσου Κύπρου” (Chronological History of the Island of Cyprus), refers to the fruit and nuts that were cultivated, and therefore consumed on a wide scale on the island: quinces, pears, figs, pomegranates, apricots, peaches, melons, azarole fruit and medlars. Citrus fruit are called 'sour fruit' and include bitter oranges (sweet and sour), oranges, lemons (sweet and sour). The most common nuts were: almonds, walnuts, pine nuts and carobs (Archim. Kyprianos, 1788, pp. 543-545).
Additional information and bibliography
"In the mountainous areas of the island there are many, and large quinces, and pears of various kinds, walnuts, almonds, pine nuts, fine figs of various kinds and dried figs in Solea and in Lefkara. Excellent pomegranates, especially those of Famagusta, apricots (called chrysómila in Cypriot), and sweetred kaïsia (kaïsín - a variety of apricots) which are called lefkotata in Famagusta and in other places and are delicious. Peaches, apples of many varieties, azarole fruit and medlars. Carobs in multitude and of such excellent quality, that the Arabs load ships of them for Egypt and Syria where they eat them and enjoy their honey... melons of the finest quality. Bitter oranges, sweet and sour, and oranges in Famagusta, Lefka, Lapithos, also big ones and of exceptional quality in Larnaca and Nicosia. Lemons, sour and sweet, of many varieties are produces in large quantities” (Archimandrite Kyprianos, 1788).
Archimandrite Kyprianos (1788), Ιστορία Χρονολογική της Νήσου Κύπρου, Evagoras press, Nicosia.
Stalo Lazarou
Foods
Appídin - pear
Gennadios writes about Cypriot pears at the beginning of the 20th century: "Cyprus, which in the times of Pliny was praised for its large pears, nowadays produces very few and mostly poor quality…