Best Turkish Fruit Types
Nestled in the heart of the Menderes river valley, the historical region of Aydin is best known for its flavorful figs, which have been cultivated in the Mediterranean for centuries. Aydin figs typically yield after 5 years, but are able to bear fruit for up to 50 years from planting.
After being harvested at the end of August, Aydin figs are usually sun-dried and thus preserved for winter as a good source of energy, high in fibers and fructose. These chewy, sugar encrusted, dried Aydin figs are excellent with müesli for breakfast or they can be used as filling in various traditional Turkish pastries.
Bayramiç beyazı is the fruit of a local nectarine variety that's grown in the Turkish province of Çanakkale and the district of Bayramiç. Just slightly bigger than a cherry, this crunchy fruit has smooth skin with color ranging from light green to pink.
The aromas are fresh and sweet, reminiscent of peaches, plums, and apricots. Juicy, refreshing, and aromatic, Bayramiç beyazı are best enjoyed fresh, but they are also perfect for jams or cakes.
Apricot orchards are a trademark of the Malatya province in Eastern Anatolia. Being the world’s leading apricot producer, the province supplies fresh and dried apricots throughout the country, exporting a vast amount of its produce. Malatya apricots can thank their delicious taste to the fertile soil of the province, nourished from the lush Euphrates River.
The apricots are sun-dried, without using sulphur in the process, and manufactured in family-run orchards still devoted to traditional methods. Also, Malatya apricots are often marketed ground up into a marzipan-like paste and coated in chocolate.
In order to promote the quality of apricots and to encourage local producers to meet each other and the interested buyers, the Malatya Apricot Festival has been held annually for almost 40 years now.
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