Turkish Nuts & Dried Fruits

Nuts, seeds and leblebi

The Nuts & Seeds section includes pistachios, hazelnuts, almonds, walnuts, sunflower seeds, pumpkin seeds and roasted chickpeas. Choose raw or roasted according to use: raw nuts suit baking and cooking, while roasted and salted versions are ready to snack on.

Kuruyemiş shops in Türkiye often place nuts, seeds, roasted chickpeas and dried fruit side by side, reflecting how they are eaten: as snacks, hospitality foods and ingredients for sweets. A mixed bowl might include pistachios or hazelnuts alongside sunflower seeds and leblebi, while raw kernels are kept separately for baking or cooking.

Apricots, figs, raisins and other dried fruit

The Dried Fruits section covers apricots, figs, raisins, dates and regional specialties. Malatya is strongly associated with apricots, Aydın with figs, and western Türkiye with sultana-style grapes and raisins.

Colour can reveal processing but should not be used as a simple quality score. Bright orange apricots are commonly sulphured, while unsulphured günkurusu turns much darker; raisins vary from pale sultanas to black seeded styles; and dried figs naturally show differences in size and surface sugar. The label is more informative than appearance alone.

Pestil and traditional fruit preservation

Turkish dried-fruit culture also includes pestil, where fruit pulp—often grape or mulberry—is spread thin and dried into flexible sheets. It can be eaten plain or combined with nuts.

How to order nuts and dried fruits online

Compare raw or roasted format, salt or seasoning, shell or kernel, added sugar, fruit treatment, pack size and allergens. Keep products sealed in a cool, dry place; nuts in particular can lose freshness when exposed to heat and air.