Which Greek peach varieties do you can and when are they harvested?

Yellow flesh clingstone varieties (Andross, Everts, Loadel and Katherine) grown in the Pella and Imathia regions of northern Greece. Harvest runs from mid-July to early September and canning takes place within hours of picking, which is central to product colour and firmness.

What is the difference between fruit in syrup, in juice and in water?

'In syrup' packs the fruit in a sugar solution, typically 14–18° Brix for light and 18–22° Brix for heavy syrup. 'In juice' uses fruit juice as the packing liquid (usually pear or apple), typically 12–16° Brix. 'In water' contains no added sugar, and is the lowest-calorie option.

How are drained and net weights declared for canned fruit?

Every SKU declares net weight and drained weight. In a 410 g retail can of peach halves in syrup, drained weight is typically 240 g. In an A10 catering tin (about 3.1 kg net), drained weight is around 1.8 kg. All figures are verified in production and stated on the spec sheet.

What retail and foodservice pack sizes are available?

Retail tinplate cans: 227 g, 410 g, 820 g. Foodservice: A10 tin (2.65 kg net, 1.8 kg drained). Glass jars: 370 g and 720 g for premium and gift positioning. Easy-open ends are standard on retail; A10 is a plain top for commercial use.

Do you offer canned fruit without added sugar, colour or preservatives?

Yes. The 'in water' and 'in juice' lines contain no added sugar, no artificial colour and no preservatives. Even syrup packs are free of colour and preservatives, relying on retort sterilisation for shelf stability. Full ingredient declarations are on every spec.

How long do canned peaches and other fruits keep at ambient?

Peaches, apricots, cherries, fruit cocktail and fruit salad in tin or glass: 36 months from production at ambient. Store in a dry environment below 25°C, out of direct sun. Once opened, transfer to a lidded container and refrigerate.

Can you supply flavoured peach halves (vanilla, cinnamon, liqueur)?

Yes. Vanilla and cinnamon syrup variants sit at 18–20° Brix and are popular in Northern European breakfast and dessert channels. The liqueur variant uses a small addition of natural fruit spirit and targets premium retail and hotel patisserie in markets where alcohol declaration is straightforward.

What certifications and social audits are held by your canning producers?

IFS Food, BRCGS, FSSC 22000 for food safety; Sedex SMETA 4-Pillar and, where required, Fair for Life or GRASP add-ons for social compliance. Certificates are provided at supplier approval stage and refreshed annually.

Are your canned fruits suitable for halal, kosher and vegan ranges?

Standard canned fruit is vegan by default. Halal certification is available on the Greek canning lines that supply GCC retailers. Kosher-certified productions with hashgacha are scheduled on a project basis. The liqueur-syrup line is not halal by default given its alcohol content.

14 July 2026 · 9 min read

Sourcing Fruits: a buyer's guide from theGreex

Peaches and Greek fruit in syrup, juice and water. A practical, category-deep guide to sourcing fruits from Greek producers: origin, production, certifications, packaging, applications and buyer tips.

A wooden crate of ripe Greek peaches, figs and apricots on a stone table in warm afternoon light.

Overview

Greek fruit exports run from fresh through to processed (canned, dried, frozen, IQF). The country's climate and geography deliver stone fruits, citrus, grapes and figs with the flavour intensity that northern markets struggle to source elsewhere in Europe.

For a distributor, the processed side of the category is where the year-round programme lives. Fresh has its own logistics reality.

History

Fruit cultivation in Greece is ancient, but the modern export processing industry, canning, freezing, dried lines, developed from the 1960s onwards, initially serving central European retail and food industry buyers.

Origin

Peaches from Imathia and Pella in the north, apricots from Argos, citrus from the Peloponnese and Crete, figs from Kymi and Kalamata, grapes from the Peloponnese. Each region has generations of horticultural specialisation behind it.

Production

Fresh fruit is graded, packed and cooled at origin. Processed lines include IQF (individually quick-frozen), canned in syrup or juice, sun- or oven-dried, and puree/paste for the food industry.

Varieties and signature products

Peaches, Standard: Halves in Syrup, Slices in Juice, Dices in Water. Peaches, Flavoured: Peach halves in vanilla syrup, Peach halves in cinnamon syrup. Other Fruit & Mixes: Apricots, Cherries, Fruit Cocktail, Fruit Salad. Alcohol & Gourmet: Peaches in liqueur syrup.

Certifications

Depending on the sub-range we work with producers holding IFS, BRCGS, ISO 22000 and FSSC 22000 food-safety certifications, alongside PDO, PGI, Organic (BIO) and Halal / Kosher where relevant to your fruits programme. Certificates and specification sheets are shared before order confirmation, not after.

Packaging formats

Retail formats: jars, tins, cups or pouches sized for supermarket and specialty shelves · Foodservice formats: catering pails, larger jars and vacuum packs · Bulk options where applicable, from drums to IBCs · Private-label packaging and artwork coordinated with the producer

Retail

Consumer-ready fruits in shelf-ready formats: glass jars, PET, tins, cups or vacuum packs depending on the sub-range. Suitable for supermarkets, delis, specialty grocers and gourmet gift channels across Europe, the UK, the GCC and beyond.

Foodservice (HoReCa)

Chef-grade fruits in catering formats for hotels, restaurants, caterers and central kitchens. Balanced flavour profiles, consistent supply and specification sheets that make menu planning straightforward.

Bulk

Bulk fruits for repackers, blenders, industrial users and downstream processors. Tank, drum, IBC and food-grade bag-in-box options where available, with certificates of analysis and traceability to the producer.

Private Label

Full private-label programmes for fruits: recipe fine-tuning, packaging artwork coordination, label compliance for EU, UK, GCC and other target markets, plus MOQs that work for growing brands rather than only for the largest importers.

Export information

We export fruits from Greece to buyers across the EU, the United Kingdom, the GCC (Saudi Arabia, UAE and neighbours), with active projects in Japan and North America. Shipments run ex works, FCA, FOB or CIF according to your Incoterms preference, consolidated with other Greek products where a full container is not yet on the table.

Buyer tips

For fresh, cold-chain integrity is everything, ask for the temperature log, not just the packing date. For IQF and canned, check calibre, Brix and drained weight. For dried lines, ask about SO2 use and whether an SO2-free option exists.

Related products in our range

Signature fruits lines currently on our offer include Halves in Syrup, Slices in Juice, Dices in Water, Peach halves in vanilla syrup, Peach halves in cinnamon syrup, Apricots. Each has its own dedicated sourcing page with production notes, packaging options and FAQs.

Frequently asked

Buyer questions we hear most often

Which Greek peach varieties do you can and when are they harvested?: Yellow flesh clingstone varieties (Andross, Everts, Loadel and Katherine) grown in the Pella and Imathia regions of northern Greece. Harvest runs from mid-July to early September and canning takes place within hours of picking, which is central to product colour and firmness.
What is the difference between fruit in syrup, in juice and in water?: 'In syrup' packs the fruit in a sugar solution, typically 14–18° Brix for light and 18–22° Brix for heavy syrup. 'In juice' uses fruit juice as the packing liquid (usually pear or apple), typically 12–16° Brix. 'In water' contains no added sugar, and is the lowest-calorie option.
How are drained and net weights declared for canned fruit?: Every SKU declares net weight and drained weight. In a 410 g retail can of peach halves in syrup, drained weight is typically 240 g. In an A10 catering tin (about 3.1 kg net), drained weight is around 1.8 kg. All figures are verified in production and stated on the spec sheet.
What retail and foodservice pack sizes are available?: Retail tinplate cans: 227 g, 410 g, 820 g. Foodservice: A10 tin (2.65 kg net, 1.8 kg drained). Glass jars: 370 g and 720 g for premium and gift positioning. Easy-open ends are standard on retail; A10 is a plain top for commercial use.
Do you offer canned fruit without added sugar, colour or preservatives?: Yes. The 'in water' and 'in juice' lines contain no added sugar, no artificial colour and no preservatives. Even syrup packs are free of colour and preservatives, relying on retort sterilisation for shelf stability. Full ingredient declarations are on every spec.
How long do canned peaches and other fruits keep at ambient?: Peaches, apricots, cherries, fruit cocktail and fruit salad in tin or glass: 36 months from production at ambient. Store in a dry environment below 25°C, out of direct sun. Once opened, transfer to a lidded container and refrigerate.
Can you supply flavoured peach halves (vanilla, cinnamon, liqueur)?: Yes. Vanilla and cinnamon syrup variants sit at 18–20° Brix and are popular in Northern European breakfast and dessert channels. The liqueur variant uses a small addition of natural fruit spirit and targets premium retail and hotel patisserie in markets where alcohol declaration is straightforward.
What certifications and social audits are held by your canning producers?: IFS Food, BRCGS, FSSC 22000 for food safety; Sedex SMETA 4-Pillar and, where required, Fair for Life or GRASP add-ons for social compliance. Certificates are provided at supplier approval stage and refreshed annually.
Are your canned fruits suitable for halal, kosher and vegan ranges?: Standard canned fruit is vegan by default. Halal certification is available on the Greek canning lines that supply GCC retailers. Kosher-certified productions with hashgacha are scheduled on a project basis. The liqueur-syrup line is not halal by default given its alcohol content.

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