# Kumquat, Ginger Beer and Other Corfu Food Souvenirs > The Corfu kumquat explained: liqueur, spoon sweets and where to buy them, plus tsitsibira ginger beer, olive oil, nouboulo and other Corfu food souvenirs. URL: https://theauthenticgreece.com/corfu-kumquat/ Last updated: 2026-10-20 --- The Corfu kumquat is the island’s signature food souvenir: a small Chinese citrus fruit, grown mainly around the village of Nymfes in the north, turned into a bright orange liqueur, spoon sweets, jams and candied fruit. Alongside it, look for tsitsibira, the island’s British era ginger beer, plus local olive oil, nouboulo, sykomaida and mandoles. Here is what each one is, where it comes from, and how to choose well. ## Quick facts - **Kumquat growing area:** mainly the northern plain around Nymfes and Platonas - **Protected name:** Koum Kouat of Corfu liqueur has had geographical indication status since a 1994 ministerial decision - **Production:** around 140 tonnes of kumquats a year, according to Greek producer associations - **Ginger beer:** tsitsibira, a non alcoholic, naturally fizzy drink of ginger, lemon, sugar and water - **Where to buy:** distillery shops, delis and pastry shops in Corfu Town, and producers on the main roads out of town ## The Corfu kumquat ### What it is The kumquat is a citrus fruit about the size of a large olive, originally from China. Unlike an orange, it is eaten whole, peel and all: the peel is sweet and fragrant and the flesh inside is sharp and sour. On Corfu the trees grow mainly in the north of the island, around Nymfes and the plain below it, which Greek sources describe as the centre of kumquat growing in Greece. Annual production is small, around 140 tonnes according to industry figures, which is part of why the products feel so specific to the island. ### How it reached Corfu The introduction of the kumquat is generally credited to Sidney Merlin, a British botanist born in Piraeus in 1856 who had an estate on Corfu. He is also known for bringing the Washington navel orange to the island around 1925, and Greeks still call that variety “merlin”. Sources disagree on when the kumquat arrived, with dates ranging from the mid 19th century to the early 20th, so treat any precise year you see on a label with some caution. What is clear is that the fruit took hold in the north and became a local industry within a few generations. ### Kumquat liqueur Most of the crop goes into liqueur, and it is the thing almost every visitor takes home. Koum Kouat of Corfu has been a protected geographical indication since 1994, meaning the name can only be used for liqueur produced on the island. It typically comes in two styles: - **Orange (or red):** made mainly from the peel, sweeter and more aromatic. It is the classic, eye catching version in the souvenir shops. - **Yellow or pale:** made from the juice of the fruit, less sweet and more citrus. Producers usually recommend it chilled or over ice as a digestif. The flavour is often described as somewhere between orange and strawberry. It is sweet, so try a sample before buying a large bottle. Tasting counters are common and generally free. ### Other kumquat products Beyond liqueur, look for **glyko koutaliou** (whole kumquats preserved in syrup, served by the spoonful), marmalade and jam, candied kumquats, kumquat loukoumi (Turkish delight), biscuits and even soaps and cosmetics. The spoon sweet is the most traditional: in Corfiot homes a guest is often offered one with a glass of water and a coffee. ### How to use kumquat at home A bottle of liqueur is the obvious buy, but kumquat products are more useful in the kitchen than most visitors expect. A few simple ideas: - **As a digestif:** serve the paler liqueur very cold in small glasses after dinner, the way producers recommend. - **In cocktails:** the orange liqueur works in place of triple sec or other orange liqueurs, and a splash in sparkling wine makes an easy aperitif. - **With yoghurt or ice cream:** a spoonful of kumquat preserve and its syrup over thick Greek yoghurt is a classic quick dessert. - **With cheese:** kumquat marmalade pairs well with hard, salty cheeses, in the same way as quince paste. - **In baking:** chopped candied kumquats can replace candied peel in cakes and biscuits. Spoon sweets and jams keep for a long time unopened, so they make good gifts. Airport security treats them as liquids and gels, though, so large jars belong in hold luggage. ### Visiting a producer Several family firms make kumquat products on the island. Two of the best known: - **Mavromatis:** a family distillery founded in 1965 in Corfu Town, now based in a factory on [the road to Paleokastritsa](https://theauthenticgreece.com/paleokastritsa/) at Skripero. Its showroom has a large tasting counter and a short presentation on production. The range runs to around 30 products, from several liqueurs to sweets. - **Lazaris:** a producer of kumquat liqueur, ouzo and limoncello based on [the Achilleion road](https://theauthenticgreece.com/achilleion-palace/) south of Corfu Town. You will also find kumquat products in the pastry shops and delis of [Corfu Town’s Old Town](https://theauthenticgreece.com/corfu-old-town/). Opening hours for shops and showrooms vary by season, so check before making a special trip. ## Tsitsibira: Corfu ginger beer Tsitsibira is one of the more unusual legacies of British rule. Ginger beer arrived with the British in the 19th century, during the period when the Ionian Islands were a British protectorate (1815 to 1864), and Corfiots adopted it as their own. The local name is simply ginger beer pronounced the Greek way. The Corfiot version is non alcoholic, made from grated ginger, lemon, sugar and water, and fermented for a short time so that it matures in the bottle and has a natural light fizz. It is cloudy, tangy and much less sweet than commercial ginger beers. One long established family producer, Cheimarios, says it has been making it since 1920. Tsitsibira is sold in cafés and kiosks around Corfu Town, and it fits naturally with [an afternoon at Spianada](https://theauthenticgreece.com/things-to-do-in-corfu/), where the British also left behind cricket, still played on the square. Pour it slowly, since the natural fizz can make it froth. Because it is a fresh, lightly fermented drink, it is best enjoyed on the island rather than packed in a suitcase for a long journey home. For a ginger beer that travels better, Corfu Beer, the microbrewery founded in 2006 in the village of Arillas in the northwest, also makes a ginger beer alongside its range of beers. ## Other Corfu food souvenirs ### Olive oil Corfu has millions of olive trees, many dating from the Venetian era, and the local variety, Lianolia, gives a soft, fruity oil. Small producers sell it in tins and bottles across the island. Look for oil from the most recent harvest, which takes place in late autumn and winter. ### Nouboulo and salado Nouboulo is [Corfu’s smoked, herb cured pork fillet](https://theauthenticgreece.com/corfu-food/), often called the island’s prosciutto. Salado is the local salami. Both are sold vacuum packed in delis and butchers. Before buying, check the import rules of your home country: since April 2025 the UK has restricted personal imports of meat and dairy products from the EU, and rules can change, so check gov.uk before you pack them. ### Sykomaida A dense fig cake made with dried figs, grape must, spirit, pepper and spices, wrapped in leaves and left to dry. It keeps well, travels well, and is excellent with cheese. ### Mandoles and mandolato Mandoles are almonds in a hard, glossy caramelised sugar coating, usually deep red or caramel coloured. Mandolato is an almond and honey nougat between wafers. Both are Venetian legacies and both are sold in the pastry shops of the Old Town, often in gift boxes. ### Local wine Corfu has its own grape varieties, including the white Kakotrygis and the reds Skopelitiko and Petrokorytho. Look for bottles labelled PGI Kerkyra or PGI Halikouna for wines made on the island. ## How to choose good souvenirs - **Read the label.** Genuine kumquat liqueur should say it is produced on Corfu. Cheap versions with artificial colour exist, so check the ingredients. - **Taste first.** Most producers and many shops offer free samples. Use them, especially for the liqueurs, which vary in sweetness. - **Buy from the source when you can.** Distillery showrooms and delis often have a wider range and fresher stock than beachfront souvenir stalls. - **Pack liquids in hold luggage.** Standard airport security limits apply to liquids in cabin bags. Wrap bottles in clothing or ask the shop for protective packaging. - **Check import rules.** If you live outside the EU, check limits on alcohol and food products for your home country before you fly. ## Frequently Asked Questions ### What does Corfu kumquat liqueur taste like? It is sweet and strongly citrus, often described as somewhere between orange and strawberry. The orange version made from the peel is sweeter, while the paler version made from the juice is lighter and less sweet. Most producers offer free tastings. ### Where are kumquats grown in Corfu? Mainly in the north of the island, around the village of Nymfes and the plain below it towards Platonas. The area is described by Greek sources as the centre of kumquat growing in Greece. ### Who brought the kumquat to Corfu? The kumquat is usually credited to Sidney Merlin, a British botanist with an estate on Corfu, who also introduced the Washington navel orange. Sources give different dates for the kumquat’s arrival, ranging from the mid 19th to the early 20th century. ### Is Corfu ginger beer alcoholic? No. Tsitsibira, the traditional Corfu ginger beer, is a non alcoholic drink made from ginger, lemon, sugar and water, lightly fermented in the bottle for a natural fizz. It dates from the British period in the 19th century. ### What is the best food souvenir from Corfu? Kumquat liqueur or kumquat spoon sweets are the classic choice. Local olive oil, sykomaida fig cake, mandoles and a bottle of Corfu wine also travel well. Check your home country’s rules before packing cured meats such as nouboulo. ## Frequently asked questions ### What does Corfu kumquat liqueur taste like? It is sweet and strongly citrus, often described as somewhere between orange and strawberry. The orange version made from the peel is sweeter, while the paler version made from the juice is lighter and less sweet. Most producers offer free tastings. ### Where are kumquats grown in Corfu? Mainly in the north of the island, around the village of Nymfes and the plain below it towards Platonas. The area is described by Greek sources as the centre of kumquat growing in Greece. ### Who brought the kumquat to Corfu? The kumquat is usually credited to Sidney Merlin, a British botanist with an estate on Corfu, who also introduced the Washington navel orange. Sources give different dates for the kumquat's arrival, ranging from the mid 19th to the early 20th century. ### Is Corfu ginger beer alcoholic? No. Tsitsibira, the traditional Corfu ginger beer, is a non alcoholic drink made from ginger, lemon, sugar and water, lightly fermented in the bottle for a natural fizz. It dates from the British period in the 19th century. ### What is the best food souvenir from Corfu? Kumquat liqueur or kumquat spoon sweets are the classic choice. Local olive oil, sykomaida fig cake, mandoles and a bottle of Corfu wine also travel well. Check your home country's rules before packing cured meats such as nouboulo.