Arbutus Honey


If you have not tried this honey, then you just have to. Love it or not (the taste is unique enough) it will definitely tickle your senses!

Lately, it has gained its place as gourmet honey, as along with its sweetness, it is quite bitter, with a wonderful aftertaste that adds a unique character. It is highly valued for its medicinal properties and is relatively high in antioxidants.


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Arbutus honey comes from the flowers of the known evergreen shrub. The arbutus bush is also known as the “strawberry tree” as the arbutus fruits look like strawberries. Rare honey is produced in small quantities in a few areas, mainly in the south Mediterranean. Difficult to harvest (late autumn, early winter) in addition to the risk of not been adequately dehydrated thus many beekeepers choose to leave this honey as food for the beehive. After all, it is the last one that the bees collect before the upcoming winter.

Apiary Location: Ilia, Southeastern Peloponnese

Botanical Source: Arbutus Unedo

Pairing: Arbutus honey goes well with greek fresh cheese (anthotyro, xynomyzithra). Also with walnuts. It adds an interesting flavor contrast to ice cream or mousse.

Our honey varieties are sealed by hand without the use of machines in the standardization process. A piece of useful information for consumers is that unheated/unpasteurized honey crystallizes at some point. Crystallization is a natural process. If you want to restore the honey to a liquid form, use gentle heating (immerse the jar in warm water at a temperature of about 40°C for a few hours). Avoid microwaves.

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