Turkish Dried Fruits

Apricots, figs and raisins lead the category

Turkish dried apricots are strongly associated with Malatya, while Aydın is famous for figs. Raisins and sultanas have deep links with grape-growing areas of western Türkiye. Each fruit behaves differently: apricots are chewy and tart-sweet, figs are seeded and jammy, and raisins are smaller and more concentrated.

These fruits also have different culinary roles. Apricots are easy to snack on or chop into breakfast and baking; figs pair naturally with walnuts or cheese; and raisins disappear easily into pilaf, dolma fillings and breads. Dates and mulberries add further variety, while pestil turns fruit into a flexible dried sheet rather than individual pieces.

Sun-dried and treated fruit can look different

Some apricots are sulphured to retain a bright orange colour, while naturally sun-dried apricots become darker. Similar processing differences can affect colour and texture in other fruits, so the ingredient label is useful.

Pestil and regional dried-fruit traditions

Pestil is made by spreading fruit pulp—often grape or mulberry—into thin sheets and drying it. It can be eaten plain or combined with nuts in regional sweets.

Buying dried fruit online

Compare fruit variety, added sugar, sulphites or preservatives, seed status, size and pack weight. Store sealed and dry; softer dried fruit may benefit from refrigeration after opening depending on the label. For a related nut, dried-fruit or snack category, explore Turkish Dried Figs.